1½ cups (180 grams) gluten-free flour blend, such as Bob's Red Mill 1 to 1 or King Arthur Gluten-Free Multi-Purpose Flour
1 cup (120 grams) Dutch-process cocoa
2½ teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
⅔ cup vegetable oil
4 large eggs, at room temperature
1 tablespoon plus one teaspoon instant espresso mixed into 1⅓ cups water, or 1⅓ cups hot, strong coffee
2 teaspoons vanilla extract
toasted coconut for decorating, if desired
Instructions
Preheat the oven to 350°F. Butter 3 x 6" or 2 x 8" cake pans, line with a round of parchment paper, dust with cocoa powder and tap out the excess.
In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, flour, cocoa, baking powder, salt, and xanthan gum.
In the bowl of an electric mixer, beat the oil, eggs, water, and vanilla until blended, about 3 minutes.
Gradually add the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.
Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes until smooth.
Pour the batter into the prepared pans.
Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean.
Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Run a sharp knife around the edges of the pan and turn them out of the pans to cool completely on a rack.
To assemble // Once the cakes are completely cool, level them if desired. Fill a piping bag or ziplock bag with the corner cut with about ½ cup chocolate buttercream. Place the first layer on a cake board or serving plate and pipe a circle of chocolate buttercream around the edge. Fill the circle with almond coconut cream, sprinkle with toasted coconut (if desired), and place the second layer on top, gently pressing to seal. Repeat, then ice the outside of the cake with the chocolate icing and decorate as desired. Will keep refridgerated for 3 days, serve at room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/chocolate-cake-coconut-almond-butter-cream/