First, make a blend of cake flour from ¼ Cup potato flour, 1 ½ Cups brown rice flour, plus 1 teaspoon of xanthan gum. We’ll call that our “special blend”.

Coat two eight-inch cake pans with non-stick spray.

Directions

Sift together dry ingredients:

1 ¾ Cup special blend cake flour

2 Cups sugar

¾ Cup high quality cocoa (I like Droste)

2 tsp. baking powder

2 tsp. baking soda

1 tsp. kosher salt

Mix together liquid ingredients:

½ Cup buttermilk

½ Cup vegetable oil

1 egg yolk

1 tsp gluten free vanilla extract

When wet ingredients are blended, add 1 Cup of freshly brewed coffee and mix well.

2 egg whites, beaten stiff (reserve the remaining yolk for buttercream frosting)

Blend the wet ingredients into the dry ingredients by hand. Work quickly but don’t over mix as this will result in a tough cake. The batter will be very sticky and like pudding. Carefully fold in the whipped egg whites with a rubber spatula. Spread batter into the pans evenly. Moisten fingertips with water to smooth out the surface of the batter. Bake at 350 degrees for about 35 minutes, until a toothpick comes out clean. These ingredients do not rise as much as wheat-based batter. Let the cake rest in the pan for a few minutes before inverting onto a rack to cool completely before frosting.

Chocolate Buttercream Frosting

Melt 6 ounces of quality semisweet chocolate.

Whip 2 sticks of unsalted softened butter with an electric mixer. Add 1 ¼ Cups of powdered sugar to butter and blend well. Add 1 tsp gluten-free vanilla and one egg yolk,, mixing till combined. Stir in melted chocolate and blend until creamy.