Here is the golden rule: don't use straight almond flour. It’s too heavy and oily. You need a good all-purpose gluten free flour blend. One that contains xanthan gum or psyllium husk.
I’m a fan of the brands that use rice flour and tapioca starch. They mimic regular flour better than you’d think. It’s like a magic trick for your tastebuds.
Also, don’t overmix your batter. That’s the fastest way to a tough cake. Mix until it just comes together. Then stop. Your spatula is not a workout tool.
The Recipe: Gluten Free Devil's Food Cake
Alright, my friend, let’s get our hands dirty. Preheat your oven to 350°F. Grease two 9-inch round pans and line the bottoms with parchment. Trust me on the parchment. It’s a non-stick insurance policy.
In a large bowl, whisk together 1 and ¾ cups gluten free flour blend, ¾ cup unsweetened cocoa powder (Dutch-process is best!), 2 cups sugar, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon salt. Give it a good whisk. No lumps allowed.
In a separate bowl, whisk 2 large eggs, 1 cup buttermilk (or milk with a squeeze of lemon), ½ cup vegetable oil, and 2 teaspoons vanilla extract. Get them all friendly with each other.
Now, pour the wet ingredients into the dry. Mix gently. Then, pour in 1 cup of very hot coffee (or boiling water). Stir until the batter is thin and glossy. It will look like chocolate soup. That’s perfect.
Gluten Free Devil's Food Cake - Flour Farm
Divide the batter evenly. Bake for 30-35 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then flip them onto a wire rack. Let them cool completely. No cheating! Warm cake + frosting is a sad, melty mess.
