Gluten-Free Chocolate Layer Cake

Serves 8

Ingredients for cake
-Vegetable oil cooking spray
-2 large eggs
-2 teaspoons baking soda
-1 & 1/2 cups sugar
-1 ounce unsalted butter (2 teaspoons)
-1 teaspoon pure vanilla extract
-1 teaspoon baking powder
-3/4 cup brown-rice flour
-3/4 cups unsweetened Dutch-process cocoa powder
-3/4 teaspoon salt
-3/4 cup warm water
-3/4 cup low-fat buttermilk (1%)
-1/2 cup almond flour
-1/4 cup quinoa flour

Ingredients for Frosting process
-5 large egg whites
-1 & 1/4 cups sugar
-1 tablespoon + 1 teaspoon corn syrup
-3/4 teaspoon pure vanilla extract
-1/4 cup water
-pinch of salt



1. Make the cake layers: Preheat the oven to 350degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray it.
2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth (about 3 minutes). Divide batter between pans.
3. Bake cakes until they pull away from sides of pan(1 hour or so). Let it cool in pans or wire racks. Cakes will keep, covered, up to 1 day.
4. Making the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160degrees on a candy thermometer.
5. Attach bowl mixer. Whisk hot sugar mix on high speed until stiff, glossy peaks form (about 7 min). Whisk in vanilla and salt.
6. Assemble cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Cake is best eaten within 1 hour of frosting