Art of Gluten-Free Baking
http://artofglutenfreebaking.com
-Adapted from Food52.com
Cake Recipe:
1 3/4 cups/255 g Jeanne’s All-Purpose Gluten-Free Flour mix
3/4 cup/ 60 g unsweetened cocoa powder, sifted
1/2 teaspoon salt
2 teaspoons aluminum-free double-acting baking powder
1 teaspoon baking soda
2 cups/400 g granulated sugar
2 extra-large eggs, at room temperature
1/2 cup/120 ml neutral-tasting oil (I like brown rice oil, but another veggie oil is also fine)
1 teaspoon vanilla
1 cup buttermilk/240 ml (or 1 cup milk mixed together with 1 tablespoon apple cider vinegar)
1 cup/240 ml freshly brewed coffee (decaf can be used), cooled a bit
Melted butter for pan
Tapioca flour for pan
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4
Brush a 9-10 cup Bundt pan with melted butter and dust with tapioca flour.
In a medium bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda.
In a small bowl or 2 cup measuring cup, combine coffee and buttermilk. I might look like the milk is chunky–that’s OK.
In the bowl of a stand mixer fitted with the paddle attachment, place sugar and eggs. Beat at medium-high speed until mixture is light and fluffy, about 5 minutes. Drizzle in oil and beat on medium-high for one minute more. Add the vanilla and mix to combine.
Alternately add flour mixture and coffee in small amounts, starting and ending with the flour. Beat on low just to combine. Make sure all of the flour has been scraped from the sides and bottom of the bowl.
Pour into prepared pan and smooth top. Bake at 350 degrees F until tester comes out fairly clean–about 50 minutes-1 hour.
Let sit in pan for 5 minutes and then carefully release onto wire rack to cool completely.
Dust with powdered sugar (if desired) and serve. This is also nice with a dollop of unsweetened whipped cream on the side.