Ingredients
1 T instant coffee granules
1/2 cup warm water
3/4 cup buttermilk
2 eggs
2 T canola oil
2 t vanilla
3/4 cup sugar
3/4 cup brown sugar
3/4 cup almond flour
3/4 cup sweet white sorghum flour
3/4 cup unsweetened cocoa
1/3 cup quinoa flour
2 T cornstarch
2 t baking soda
1 t baking powder
1/2 t salt
Preparation
lightly grease two 8-inch round cake pans. Line bottoms with a round parchment paper , set aside.
In a bowl dissolve coffee granules in warm water stirring until completely dissolved. Whisk in buttermilk, eggs, oil and vanilla
In a seperate bowl, whisk together both sugars, almond flour, sorghum flour, cocoa powder, quinoa flour, cornstarch, baking soda, baking powder and salt. Put wet ingredients over dry; whisk together gently until a smooth batter is formed.
Divide batter evenly between prepared pans. Bake in centre of preheated 350 F over for 35 to 40 minutes or until the cake begins to pull away from the sides of the pan and a cake tester inserted in the centre comes out clean. Remove pans to wire rack to coat completely (cake my slightly dip in the centre)
