Easy Gluten-Free Chocolate Cake

Grease two 8-inch round cake pans. Instead of flouring your pans, use 1 tablespoon of cocoa powder to “flour” the pans. (This prevents the white flour from looking cake-y on the outside of your finished cakes if you decide not to frost!)

Preheat oven to 350ºF.

Combine almond milk and vinegar in a small bowl. Set aside.

In a large bowl combine dry ingredients (flour through salt) and whisk to blend thoroughly. Set aside.

In the bowl of a stand mixer, whip together shortening, sugar, vanilla and eggs until combined. Add the dry ingredients into the whipped mixture and mix until mostly combined. Slowly add in the milk and vinegar until blended.

Split the batter into the cake pans and smooth the top. Bake at 350ºF until a toothpick inserted in the center comes out clean, about 30 minutes. Let cakes cool before frosting!