Ingredients
For the Cake

1 3/4 cups all-purpose gluten free flour
1 1/8 teaspoon xanthan gum
3 cups granulated sugar
1 1/8 cups cocoa powder*
3 teaspoons baking soda
1.5 teaspoon baking powder
1.5 teaspoon fine sea salt
1.5 cup buttermilk (1.5 cup rice milk + 1 tablespoon white vinegar)
3/4 cup avocado oil
3 large eggs, room temperature
3 teaspoons pure vanilla extract
1.5 cup hot coffee


Instructions

Preheat oven to 350 degrees. Line the bottom of the pans with parchment paper and grease bottom and sides with butter.
In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.)
Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.