Gluten-Free Mocha Cake with Mocha Fudge Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ¾ cup white rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum (or xanthan gum)
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ¾ cup + 2 tablespoons cocoa powder
  • ⅔ cup oil
  • 1½ cups piping hot coffee
  • 1 teaspoon gf vanilla
  • 2 eggs
Directions
  1. Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line 2 cupcake pans.
  2. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
  3. Place cocoa in a small bowl. Pour the hot coffee over the cocoa.
  4. Add oil, eggs, and vanilla to the cocoa mixture.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 - 35 minutes (30 - 40 minutes for a 13 - 9 pan and 18 - 22 minutes for cupcakes) or until an inserted toothpick comes out clean.
  7. Place on a cooling rack to cool. Once cooled frost with Mocha Fudge Frosting.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15464