Gluten Free Buttermilk Chocolate Cake
A lovely and simple gluten-free buttermilk chocolate cake with a sweet-salty peanut butter frosting. Just one bowl needed!
Ingredients
For Cake
- 1 ¼ cups gluten-free oat flour , 140 grams
- ¾ cup sweet white rice flour , 90 grams
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine grain sea salt
- 1 cup buttermilk
- ½ cup melted coconut oil
- 2 teaspoons pure vanilla extract
For Frosting
- ½ cup unsalted butter , at room temperature
- ¼ cup freshly ground peanut butter
- ¼ cup powdered sugar
- ½ tsp fine grain sea salt, or to taste
Instructions
Make Cake
- Grease an 8 or 9-inch round cake pan and line it with parchment paper.
- In a large bowl, whisk together the oat flour, sweet white rice flour, sugar, cocoa powder, baking soda, and salt. Add the buttermilk, coconut oil, and vanilla extract and whisk together very well to combine.
- Pour batter evenly into the prepared pan and smooth top with a rubber spatula. Let rest while the oven is heating. Preheat oven to 350°F.
- Place pan in the oven and bake about 30-40 minutes (mine took about 38 minutes), until a tester inserted into the middle of the cake comes out clean. Remove from oven and place on a rack to cool 5 minutes, then turn out onto the rack to cool completely.
Make Frosting
- In a large bowl, cream the peanut butter and butter together until light and fluffy. Add the sugar, and keep mixing until smooth and creamy. Add as much or as little salt as you like.
- Cake will keep in the fridge, covered, for 5 days.
Nutrition
Serving: 1 sliceCalories: 359kcalCarbohydrates: 36gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 27mgSodium: 254mgPotassium: 138mgFiber: 2gSugar: 25gVitamin A: 323IUCalcium: 39mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!