The key to making a delicious gluten-free cake is to make sure you have a load of flavor layers (see: bourbon + coffee) as well as using a high quality gluten-free, all-purpose flour. I like to use Cup 4 Cup but experiment and see what works best in your kitchen.
A note: Sifting the powdered sugar in the icing is key—don't miss that step.
Heat granulated sugar, butter, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup bourbon; stir in coffee crystals. Add gluten-free flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
Pour into a greased 15x10x1-inch baking pan and bake for 25 minutes or until a toothpick comes out clean from the center. Allow to cool for at least 30 minutes.
While it’s cooling, make the glaze: Stir together 2 1/2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon bourbon, and 1 1/4 teaspoons vanilla. Stir in 4 tablespoons brewed coffee. Glaze the top of the cake and cut into portions to serve.
Optional: Serve with a scoop of vanilla ice cream on top.
Photograph by Daniel Montoya
This recipe courtesy of "The Gluten-Free Cheat Sheet" by April Peveteaux (Perigee/Penguin 2015)