Gluten Free Chocolate Birthday Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2/3 cups Brown sugar, dark
  • 1/2 cups Cocoa, unsweetened
  • 1 Fudgy cream cheese frosting
  • 2 cups Gluten free flour
  • 2/3 cups Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 tbsp Flax seed

• Dairy

  • 3/4 cups Butter
  • 1 1/2 cups Low-fat milk

Found on theprettybee.com

Description

Ingredients

• 2 cups gluten free flour
• 1½ cups low fat milk
• ⅔ cups granulated sugar
• ⅔ cups dark brown sugar
• ½ cups unsweetened cocoa
• ¾ cups butter
• 2 large eggs
• 1 Tablespoon flax seed + 3 Tablespoons water
• 2 teaspoons vanilla extract
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• ½ teaspoons salt
• Fudgy Cream Cheese Frosting (recipe below)

Directions

• Preheat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter and flour. Set aside. In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Beat for a few minutes on medium speed.
• Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched. (About 28 minutes). Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the pan sides. Invert and remove cake from pans.
• Frost the cake: Use a serrated knife to level the tops of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed paper and place a cake layer, trimmed side down, on top. Frost with desired frosting. I really like the cream cheese frosting below: