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Easy Gluten Free Chocolate Cake Recipe

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This recipe for Easy Gluten Free Chocolate Cake, by , is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

glutenfreepalate.com (got this recipe from Dana)


1 1/2 cups granulated sugar
2 cups all purpose gluten free flour blend (not Bob's Red Mill)
3/4 cup unsweetened cocoa powder
1 1/2 t. gluten free baking powder
1 1/2 t. baking soda
1 t. salt
2 large eggs, room temperature
1 cup milk (or dairy free milk}
1/2 cup avocado oil (or oil of choice)
1 1/2 t. gluten free vanilla extract
3/4 cup boiling water (for activating the cocoa)

1/2 cup butter
1 1/2 t. gluten free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk (or dairy free milk)

Preheat oven to 350*. Position rack in center of oven. Grease two 8 inch round cake pans; set aside.
In large mixing bowl, stir together sugar, flouir, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanillal Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or untiol a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
Fro the frosting; In a medium mixing bowl beat butter and vanilla until smooth and cream. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
Frost cakes.
Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Personal Notes:
Personal Notes:
16 servings
Per serving: 407 calories, 13 g. fat, 66 g. carbohydrates, 2 g. fiber, 49 g. sugar, 4 g. protein




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