A scrumptious gluten free chocolate cake recipe made with buckwheat, sweet rice, tapioca, coconut and banana flour.
I feel so blessed to have Michele Owen as a cake friend and associate. She so generously shares her gluten free versions of my recipes and this one is a huge favorite of my website visitors.
It makes perfect sense that eventually someone would ask for a gluten free translation of it. Sure enough that happened a couple of days ago. So here it is!!!
For those of you who are sensitive to flour you will be ecstatic with this version of the now famous chocolate buttermilk cake on my website.
Makes two 8 or 9 inch round cakes or 24 cupcakes
Preheat oven to 350º
Begin by mixing together the flours, sugar, cocoa, baking soda, baking powder and salt. Set aside.
In another bowl, mix the oil, eggs, coffee, vanilla and buttermilk. Mix the wet ingredients into the dry while mixing at low speed. Increase speed to medium and beat for about 2 minutes. Scrape the bowl and beat again for another minute. Divide the batter evenly between the pans. This batter will be very thin.
Bake in the preheated oven for 30-35 minutes, depending on your oven. The cakes are done when a toothpick inserted into the center of the cakes comes out clean, or the tops spring back when gently pressed.
Once baked they can be cooled on a rack or simply turn them out of the pans onto cardboard rounds and let them cool. You can wrap and freeze at this point if you want to or refrigerate the layers.
*A company called Wedo makes green banana flour which mimics wheat