1 1/2 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons gluten-free vanilla
2/3 cup milk
2 tablespoons sugar
2 tablespoons unsweetened cocoa
2 tablespoons water
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/2 teaspoon gluten-free vanilla
2 to 3 tablespoons milk
Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.
Combine flour blend, baking powder and salt in bowl. Set aside.
Combine 3/4 cup sugar and 1/2 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternately with milk, beating at low speed after each addition.
Place 1 cup batter into bowl. Add remaining 2 tablespoons sugar, 2 tablespoons cocoa and water; stir until well mixed.
Spoon 3/4 plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl two batters together gently with knife or spatula for marbled effect.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat 1/4 cup butter in bowl at medium speed until creamy. Gradually beat in powdered sugar, 1/3 cup cocoa, vanilla and enough milk for desired spreading consistency. Frost cooled cake.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking