This cake is sooooo good. You won’t miss the gluten one little bit. You can even serve it at a party. Try it. I bet no one will even know!

Gluten free chocolate Cake:

• 1 3/4 cup gluten free flour (I used Cup4Cup)
• 1 3/4 cup sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup coconut oil, melted
• 2 eggs
• 1 cup buttermilk
• 1 1/2 teaspoons mexican vanilla (regular is fine but I like the taste of Mexico!)
• 1 cup hot coffee (instant is okay or save some of your morning pot of Joe)

Chocolate Buttercream:

• 1 1/2 cups butter softened
• 1 cup cocoa powder
• 3.5 cups powdered sugar
• 1/3 cup heavy cream

Cake directions:

Preheat oven to 350

In medium bowl, combine all dry ingredients. I use a wire whisk to “sift” them together as I don’t have a sifter.

In large bowl mix wet incredients (except hot coffee), until well combined; about one minute. Add dry ingredients and stir, then add the hot coffee. It will be a little wet. Fear not.

Pour into greased (I use coconut oil) 8 or 9 inch pans. Bake for about 25 minutes, or until the middle is no longer wet and jiggly.

Frosting:

Cream all ingredients except heavy cream in a large bowl until light and fluffy. Add cream until desired consistancy. To frost cake I like to warm a bit of frosting until runny and spread over cake to contain the crumbs. Then spread with remaining frosting.