my kids left me notes all over the house =)
The other week was another year older for me and when I saw this gluten free cake posted I knew that would be my birthday cake. I also knew that if anyone was going to give me a cake, I could bet it wasn't going to be gluten free, and it wasn't. So I had two cakes that night. Lucky me. I thought this came out pretty good, it's my first GF cake and tasted pretty much like a regular all-purpose flour cake. I frosted this with a pink cream cheese frosting.
Chocolate Cake {Gluten Free}
from The Happy Tummy
1 cup rice flour
1/2 cup Potato starch
1/4 cup tapioca flour
2 cups granulated sugar
3/4 cup Hershey’s Special DARK Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean about 25-35 minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool and frost.
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enjoy,
:.