Recipe courtesy of Sarah Bakes Gluten Free Treats
- 1 ½ cups Bob's Red Mill hazelnut meal
- ¾ cup Sarah's gluten free flour blend
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup So Delicious unsweetened coconut milk, room temperature
- ½ cup water
- 2 teaspoons white vinegar
- ½ cup dairy free chocolate chips
- ¼ cup coconut oil
- 1 cup organic cane sugar
- 1 ½ teaspoons pure vanilla extract
Preheat oven to 350 degrees. Prepare 8-inch round cake pan by spraying with non-stick cooking spray and lining bottom with parchment paper. Sift together hazelnut meal, flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar until curdled. In small microwave safe bowl, add chocolate chips and coconut oil. Microwave on medium-low for 30 seconds. Stir and microwave an additional 15 seconds. Stir until chocolate chips are completely melted. Add to milk mixture, along with sugar and vanilla. Blend well. Add flour mixture and stir until combined. Pour into prepared cake pan.
Bake cake for 32-35 minutes or until toothpick inserted in center comes out clean. Place cake on cooling rack for 10 minutes. Remove from pan and allow to cool completely. When cool, carefully slice cake horizontally into 2 even layers. To make buttercream, beat together dairy free butter and shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, cocoa powder, 2 tablespoons coffee creamer and vanilla. Add another tablespoon of coffee creamer if needed. Beat buttercream until light and fluffy.