Gluten-Free Fudge Cake

Ingredients
FOR THE CAKE:

• 2 cups sugar
• 1¾ cups Cup4Cup (235 grams) or other light gluten-free flour blend
• 1 teaspoon xanthan gum (omit of your blend has it)
• ¾ cup good quality cocoa powder (unsweetened)
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon sea salt
• 3 eggs, lightly beaten (room temperature)
• 1 cup whole milk (or milk substitute of your choice)
• ½ cup vegetable oil
• 2 teaspoons gluten-free pure vanilla extract
• 1 cup hot coffee

FOR THE FROSTING:

• ½ cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
• ⅔ cup good quality cocoa powder (unsweetened)
• 3 cups powdered sugar, sifted
• ⅓ cup whole milk (or milk substitute of your choice)
• 1 teaspoon gluten-free pure vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.

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