Easy Gluten-Free Chocolate Cake

• 1- 1/2 cup Almond Milk (unsweetened)
• 1- 1/2 teaspoon Apple Cider Vinegar
• 2- 3/4 cups Gluten-free Flour (I Used Mehls Flour Company Gluten Free Flour.)
• 3/4 teaspoons Xantham Gum (Omit This If Your Flour Has Xantham Gum Already In It.)
• 1/4 cups Cocoa Powder, Plus 1 Tablespoon For Dusting Your Pans
• 1- 1/2 teaspoon Baking Soda
• 1- 1/2 teaspoon Baking Powder
• 1- 1/2 teaspoon Salt
• 3/4 cups Butter-Flavor Shortening
• 1- 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla
• 3 whole Eggs

1. Grease two 8-inch round cake pans.
2. Instead of flouring your pans, use 1 tablespoon of cocoa powder to flour the pans.
3. (This prevents the white flour from looking cake-y on the outside of your finished cakes if you decide not to frost!)
4. Preheat oven to 350 degrees F.
5. Combine almond milk and vinegar in a small bowl.
6. Set aside.
7. In a large bowl combine dry ingredients (flour through salt) and whisk to blend thoroughly.
8. Set aside.
9. In the bowl of a stand mixer, whip together shortening, sugar, vanilla and eggs until combined.
10. Add the dry ingredients into the whipped mixture and mix until mostly combined.
11. Slowly add in the milk and vinegar until blended.
12. Split the batter into the cake pans and smooth the top.
13. Bake at 350 degrees F until a toothpick inserted in the center comes out clean, about 30 minutes.
14. Let cakes cool before frosting!

almond milk, apple cider vinegar, flour, xantham gum, cocoa, baking soda, baking powder, salt, butter, sugar, vanilla, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/easy-gluten-free-chocolate-cake/ (may not work)