I've been visiting my grandmother and she has recently gone gluten-free, so I made her this cake. I made very few adaptations from the original recipe, Easy Gluten Free Chocolate Cake with 11 Ingredients. I did omit the icing because I felt it was deliciously moist anyway! The texture was really good and it was very moist.

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

• 1 ½ cups (320g) granulated sugar
• 1 ½ cups all purpose gluten-free flour blend (mine contained rice flour, starch from maize/tapioca, and xantham gum - if your mix doesn't contain xantham gum, I would recommend adding some of your own. Don't use a flour blend that contains chickpea or legume flour, the texture will be bad).
• ½ cup almond flour
• ¾ cup (65g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup almond milk (260g)
• ½ cup (110g) light olive oil (or other oil of your choice)
• 1 ½ teaspoons vanilla extract
• ¾ cup (150g) boiling water (for activating the cocoa)

Instructions

1. Preheat oven to 180°C (350°F). Position the rack in center of oven. Grease two 8-inch round cake pans; set aside.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
3. Add eggs, almond milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes (I beat vigorously by hand until there were no visible lumps; this step also adds air to the mixture so don't underdo it).
4. Stir in boiling water (this apparently helps the cocoa bloom to a full chocolate-y taste).
5. Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
7. Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.