Chocolate Cake, Gluten-Free Naturally

 

CHOCOLATE CAKE

Naturally Gluten-Free

Serves 16

 
INGREDIENTS
 
3 Cups GF Cup4Cup Flour, any brand
3 Cups Sugar
1 ½ Cups Unsweetened Cocoa Powder
1 Tbls Baking Soda
1 ½ Tsp Baking Powder
1 ½ Tsp Salt
4 Large Eggs
1 ½ Cups DF Buttermilk
2 Tbls Apple Cider Vinegar mixed with DF Milk
1 ½ Cups Warm Coffee
½ Cup Vegetable Oil
2 Tsp Vanilla
 
Chocolate Goat Cheese Buttercream
 
1 ½ Cups DF Butter, softened
8 Oz Goat Cheese, softened
1 ½ Cups Unsweetened Cocoa Powder
3 Tsp Vanilla Extract
7-8 Cups Powdered Sugar
¼ Cup DF Milk, as needed
 
INSTRUCTIONS
Preheat oven to 350
3 9-inch cake pans, greased and dusted with GF flour
 
In a small bowl whisk together 2 tablespoons of apple cider vinegar and almond or soy milk to create 1 ½ cups of DF buttermilk. Set aside and let stand 5 minutes.
 
In a stand mixer bowl sift together GF flour, sugar, cocoa, baking soda, baking powder, and salt and set to low speed until combined.  Add eggs, buttermilk, warm coffee, oil, and vanilla. Beat on a medium speed until smooth. Turn mixer to high for a few minutes and then turn beater off and allow the batter to rest while preparing the cake pans.
 
Divide batter among the three pans. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
 
Chocolate Goat Cheese Buttercream Frosting
In a large bowl, beat together DF butter and goat cheese until fluffy. Add in cocoa powder and vanilla extract and beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.