Chocolate Cappuccino Cake Gluten & Dairy Free

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   For the cake:

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   1.

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   Preheat oven to 350 F and set out butter for frosting on counter so that it comes to room temperature.

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   2.

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   Place all of the cake ingredients into a mixing bowl.

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   3.

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   Mix for about 2 minutes, or until well combined, scraping down the bowl as necessary.

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   4.

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   Grease 2 round cake pans with shortening or cooking spray and dust with some cocoa powder.

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    5.

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    Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.

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    Remove from oven.

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    6.

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    Allow cakes to cool at least 10 minutes in pans before turning them out to cool completely.

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    Or, just allow them to cool completely in pans.

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    For the frosting:

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    1.

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    In a small bowl, stir the instant coffee into the milk until fully dissolved.

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    2.

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    Place the well softened butter into the bowl of your stand mixer and beat until fluffy.

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    3.

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    Add 4 cups of powdered sugar, the coffee mixture and vanilla into the butter and mix until smooth, scraping down the bowl as necessary.

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    Add more powdered sugar as needed to help thicken the frosting.

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    4.

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    Ice cake and refrigerate it.

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    Serve with chocolate syrup, SO Delicious dairy free ice cream, and a strawberry if desired.

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    Oh.

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    My.

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    Goodness.

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    Recipe adapted from Southern Plate.

* Per serving · 4 servings · Values may vary.