Chocolate Cappuccino Cake – Gluten & Dairy Free

For the cake:

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

2. Place all of the cake ingredients into a mixing bowl.

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

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

5. 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. Remove from oven.

6. Allow cakes to cool at least 10 minutes in pans before turning them out to cool completely. Or, just allow them to cool completely in pans.

For the frosting:

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

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

3. Add 4 cups of powdered sugar, the coffee mixture and vanilla into the butter and mix until smooth, scraping down the bowl as necessary. Add more powdered sugar as needed to help thicken the frosting.

4. Ice cake and refrigerate it. Serve with chocolate syrup, SO Delicious dairy free ice cream, and a strawberry if desired. Oh. My. Goodness.

Recipe adapted from Southern Plate.