Easy GF Chocolate Cake

1 1/2 C GF Flour Blend

1 C Cocoa (or 1/2 C cocoa + 1/2 C chocolate chips)

1/2 t baking soda

2 1/2 t baking powder (use 1T total when doubling)

1 1/2 t xanthan gum

3/4 C salted butter (or add 1/2 t salt with unsalted butter)

1 1/2 C organic sugar

3 large eggs

2 T mayonaisse (or 2 yolks)

2 t vanilla

1 1/2 C buttermilk (or sour milk)

Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan.  In a medium size bowl, add flour, cocoa, xanthan gum, baking powder, and baking soda and whisk together.  In the bowl of your mixer, beat the butter until creamy . Slowly add the sugar and whip until fluffy. Add the eggs one at a time, then mix in mayo.  Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.

I topped this with a butter cream frosting found here: http://savorysweetlife.com/2010/03/buttercream-frosting/
Classic American Butter-cream frosting

  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.