Chocolate Cake

Chocolate Cake

Dry Ingredients:
3 cups white rice flour
1 cup sweet rice flour
1/4 cup potato flour
1/4 cup cornstarch
3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1 tablespoon baking soda

Wet Ingredients:
2 large eggs(room temp)
1 cup vegetable oil
3 cups cold vanilla almond milk or water.
1 tablespoon vanilla

Dairy free chocolate buttercream icing


Directions:
1) Preheat oven to 350 degrees. Grease three 8-inch round cake pans; dust lightly with cocoa powder.
2) In a large bowl, whisk together dry ingredients.
3) Fluff eggs in a blender or food processor for 30 seconds.
4)Add eggs to wet ingredients and pour into bowl with dry ingredients. Mix for 1 minute on medium-low speed on a stand mixer(medium speed on hand mixer).Scrape bottom and make sure all the ingredients are blended together.
5) Divide batter into evenly into pans, filling each pan halfway. Bake 35-40 minutes or until toothpick inserted in the middle comes out clean.
6) Remove pans from the oven and cool on wire rack for 3 minutes. Turn cakes out onto a rack and cool completely(about an hour).
7) Fill and frost with buttercream icing.Dairy free chocolate buttercream icing

Buttercream Icing

Ingredients:
3/4 cup dairy-free butter or margarine
2 2/3 cups powdered sugar
6 tablespoons unsweetened cocoa powder
2 teaspoon vanilla extract

Directions:
Put the dairy-free butter in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the butter.
Then beat until smooth and fluffy.
You may need to work up to 4 teaspoons of water into the frosting in order to get a soft, smooth consistency.

(Recipe interpreted from "Easy Gluten-Free Baking" cook book)