The Best Gluten-Free Chocolate Cake (Dairy-Free Option)

Name: The Best Gluten-Free Chocolate Cake (Dairy-Free Option)
Ingredients: 2 cups gluten-free all purpose flour blend (285g, I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend*); 1 tsp xanthan gum (omit if your blend already contains it); 3/4 cup cocoa powder (75g); 2 tsp baking powder; 2 tsp baking soda; 1 tsp salt; 2 cups granulated sugar (410g); 1/2 cup vegetable oil (or melted butter if you prefer); 1 tablespoon vanilla extract; 2 eggs; 1 cup buttermilk (or 1 cup almond milk mixed with 1 tbsp apple cider vinegar); 1 cup hot coffee; 2 cups unsalted butter (softened at room temperature (or a 50/50 mix of palm oil shortening and vegan butter)); 1/4 tsp salt; 1 1/2 cups cocoa powder (sifted); 5 cups powdered sugar (360g, sifted); 1 tbsp vanilla; 1/4-1/2 cup milk (or almond milk)

"This easy recipe makes a decadent gluten-free chocolate layer cake topped with a smooth chocolate buttercream frosting...."

INGREDIENTS

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2 cups gluten-free all purpose flour blend (285g, I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend*)

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1 tsp xanthan gum (omit if your blend already contains it)

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3/4 cup cocoa powder (75g)

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2 tsp baking powder

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2 tsp baking soda

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1 tsp salt

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2 cups granulated sugar (410g)

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1/2 cup vegetable oil (or melted butter if you prefer)

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1 tablespoon vanilla extract

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2 eggs

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1 cup buttermilk (or 1 cup almond milk mixed with 1 tbsp apple cider vinegar)

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1 cup hot coffee

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2 cups unsalted butter (softened at room temperature (or a 50/50 mix of palm oil shortening and vegan butter))

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1/4 tsp salt

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1 1/2 cups cocoa powder (sifted)

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5 cups powdered sugar (360g, sifted)

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1 tbsp vanilla

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1/4-1/2 cup milk (or almond milk)

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