Cake:
1 1/2 cups sugar
3/4 cup brown-rice flour
1/2 cup almond flour
3/4 cup unsweetened cocoa powder
1/4 cup quinoa flour (for those interested, it's pronounced "keen-wa")
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (~1%) buttermilk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Directions:
1. Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment as well.
2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
3. Bake cakes until they pull away from sides of pans, about 50-60 minutes. Let cool in pans on wire racks.
4. Once cool, cover with frosting of choice by placing one cake layer on a plate. Spread a generous amount on the top. Place remaining cake layer on top of frosting. Frost top and sides (frosting pictured is a gluten-free cream cheese frosting).
5. Cake is best eaten within 1 hour of frosting, and kept covered.
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