Gluten Free Sour Cream Chocolate Cake 8″x8″ Pan

Servings: 8″x8″ Cake Prep Time: 20 minutes Total Time: 45 minutes Difficulty: easy

Ingredients

• 1 1/4 cups gluten free flour (I use King Arthur Gluten Free Measure for Measure)
• 1 cup sugar
• 3/4 cups cocoa powder
• 1/4 cup oil (I used canola)
• 1 cup sour cream
• 1/3 cup coffee (water works fine)
• 1 egg
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350F.
2. Combine wet ingredients and add dry.
3. Prepare the 8″x8″ cake pan with spray of choice.
4. Bake 25-30 minutes. My oven had it done at 25.
5. Cool and dust with powdered sugar or whip up the quick frosting below.

Quick Frosting

• 1/2 cup (1 stick) of butter room temperature
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 2 tablespoons milk

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy.
2. Gradually beat in powdered sugar until fully incorporated.
3. Beat in vanilla extract.
4. Pour in milk and beat for an additional 3-4 minutes.