Gluten-Free Chocolate Cake

Indulge in this rich and moist gluten-free chocolate cake, featuring a blend of dark cocoa and a hint of espresso to elevate the chocolate flavor. The combination of almond flour and coconut flour creates a tender crumb, while the addition of vanilla and a touch of sea salt enhances the overall sweetness. Perfect for any occasion, this cake is both satisfying and meets gluten-free dietary requirements.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or dairy-free alternative)
• 1/2 cup hot brewed espresso or coffee

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, baking powder, sea salt, and sugar. Whisk until well combined.
3. In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the hot espresso or coffee until the batter is smooth and well incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Frost with your favorite gluten-free chocolate frosting, if desired, and enjoy!