1 cup (120 grams) gluten-free flour blend, such as Bob's Red Mill 1 to 1 or King Arthur Gluten-Free Multi-Purpose Flour
½ cup (60 grams) Dutch-process cocoa (this is my favorite)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum
¼ cup vegetable oil
½ cup buttermilk, well-shaken
1 large egg, at room temperature
½ cup espresso or strong coffee
1½ teaspoons vanilla extract
Instructions
Preheat the oven to 350°F. Butter 2 x 6" cake pans, dust with cocoa powder, and tap out the excess.
In a medium mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder, salt, and xanthan gum.
In a separate bowl, whisk the oil, buttermilk, egg, coffee, and vanilla until blended.
Gradually add the wet ingredients to the dry ingredients, mixing as you add, until well-combined and no clumps of dry ingredients are left in the bowl. Mix until smooth.
Pour the batter into the prepared pans.
Bake the cakes for 20 minutes, then rotate in the oven and continue to bake until a toothpick inserted into the center of the cake comes out with just a few crumbs.
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.
Recipe by oh honey bakes at https://ohhoneybakes.com/gluten-free-chocolate-beetroot-cake/