The BEST Gluten Free Chocolate Cake

Y'all, I cannot take credit for coming up with this recipe. I found it online years ago and have made it many times! It's definitely tried and true! I figure you could make this with regular flour as well.

The coffee part is important as is the type of GF flour you use. I've always used Bob's Red Mill 1:1. This is the best and most affordable GF flour in my opinion! It's super important when baking GF to pay attention to if it is a 1:1 ratio flour or not. Because certain flours, like coconut and almond flours will absorb differently and you may end up with a hard clump of food when it was supposed to be a liquidy batter.

• 1 3/4 cups all-purpose gluten free flour

• 2 cups granulated sugar

• 3/4 cups cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon fine sea salt

• 1 cup buttermilk (or 1 cup unsweetened milk + 1 tablespoon white vinegar)

• 1/2 cup oil (I like coconut oil)

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1 cup hot coffee (last)

Mix your wets and drys, then combine the two. Add the coffee last. Remember 1 cup is 8oz.

Bake at 350 for 15-17 minutes. Use the toothpick method to check doneness.

Yields around 30-36 cupcakes