There weren’t any cakes that burned on my second try. Yay! I’m not gluten intolerant but I’m so glad this cake finally turned out right. Not only am I working on cooking more often, I’m actually having some fun.
I never thought cooking and fun could be in the same sentence. My photography is a disaster but if it tastes good, that’s all that counts, right? At least that’s what I keep telling myself. I got this recipe from The Happy Tummy.
1 cup rice flour (I have used brown and white and gotten the same results with no discernible differences)
1/2 cup Potato starch
1/4 cup tapioca flour
2 cups granulated sugar
3/4 cup Hershey’s Special DARK Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature (I used 1 cup of milk mixed with 1 tsp apple cider vinegar)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Prepare 2 x 9 cake pans with butter and cocoa powder or parchment paper. In bowl of electric mixer, sift all dry ingredients.
Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. The batter will be thin, don’t worry.
Bake for 20 minutes and rotate pans in oven. Bake another 10-15 minutes. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes total.
Mine took about 26 minutes so take a peek at your cakes through the oven window. I didn’t do that the first time I made this and as you can see in my last post, it was a giant food disaster.
Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
I used cream cheese frosting on my cake but next time I think I’ll simply use powdered sugar, especially since my hubby doesn’t like frosting. I completed the cake by adding blueberries.