Gluten Free Blackout Cake

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This Gluten Free Blackout Cake has soft chocolate cake, pudding filling, surrounded by fudge frosting topped with chocolate crumbs. It’s also eggless, nut free and easily vegan!

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Make the chocolate pudding and let it get cold in the fridge.

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In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.

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In a large measuring cup, measure out 1 cup of milk. Add in 1 tablespoon of the white vinegar and stir. This is your homemade buttermilk.

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Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla. Whisk until smooth and combined.

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Bake the cakes in the center rack until slightly springy when carefully touched.

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Make the fudge frosting.

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Assemble the cake and store in the fridge.

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Get the complete recipe via the link below.

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