Delicious Chocolate Cake with White Frosting

Ingredients

• 1 tablespoon sorghum flour sweet white
• 0.5 cup sorghum flour sweet white
• 0.8 cup potato flour 
• 0.5 cup rice flour white
• 0.5 cup tapioca flour 
• 0.3 cup bob's mill garbanzo bean flour 
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon xanthan gum 
• 1 teaspoon xantham gum 
• 1 teaspoon double-acting baking powder gluten-free
• 1 teaspoon baking soda 
• 0.5 teaspoon salt 
• 0.8 cup canola oil 
• 1 cup hot-brewed coffee room temperature brewed ()
• 3  eggs 
• 1.5 cups granulated sugar 
• 2 teaspoons apple cider vinegar 
• 2 teaspoons vanilla pure
• 1 cup canola oil melted
• 2 teaspoons vanilla pure
• 0.1 teaspoon salt 
• 4 cups powdered sugar gluten-free
• 2 tablespoons vanilla almond milk 

Equipment

• bowl
• oven
• whisk
• hand mixer
• toothpicks

Directions

1. Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
2. In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
3. Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes.
4. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
5. In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.