Gluten-Free Chocolate Chip Cake
Ingredients
Cake
- 175 g butter
- 280 g sugar
- 55 g olive oil
- 80 g light buckwheat flour
- 120 g sorghum flour
- 85 g tapioca starch or corn starch
- 1.5 tsp baking powder
- 1/16 tsp salt
- 3 g whole psyllium husk
- 3 large eggs, room temperature
- 150 g milk, room temperature
- 1.5 tsp vanilla extract
- 150 g mini chocolate chips
Buttercream
- 240 g butter, soft
- 360 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk or more for spreadable consistency
Preparation
Line the bottom of two 7-inch round springform cake pans with parchment paper.
Preheat the oven to 350°F.
In a small bowl combine the flours, baking powder and salt.
In a medium size bowl, beat the butter for 1 minute, then add the sugar and beat for a further 2 to 3 minutes.
Whisk together the milk and psyllium husk in a small bowl.
Add one-third of the flour blend to the butter mixture and beat until just combined. Add the milk and psyllium, then more of the flour. Fold in the remaining flour, oil, vanilla and half of the chocolate chips.
Evenly transfer the batter to the two cake pans and smooth out the tops. Sprinkle the remaining chocolate chips on top of both pans and swirl them into the top of the batter with a knife.
Bake for 30-45 minutes until an inserted toothpick comes out nearly clean. Do not overcook them.
Cool the cakes, still in the pans, for 5 minutes. Turn them out onto a cake rack to completely cool.
Buttercream
Beat the butter, icing sugar, and milk until smooth and easily spreadable. Add more milk if needed, or more icing sugar for the right consistency.
Spread the buttercream icing between the two cakes, on the top, and around the sides.
