Ingredients

• 1 1/2 cups (195 grams) gluten free flour
• 3/4 cup (60 grams) unsweetened cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 (150 grams) cup granulated sugar
• 3/4 (145 grams) cup brown sugar
• 1/2 cup (120ml) olive oil
• 1 1/2 cups (355 ml) brewed coffee
• 1 Tbs (15ml) apple cider vinegar
• 3/4 cup (135 grams) semisweet chocolate chips
• 2 Tbsp cocoa powder (10 grams)
• 3 Tbsp olive oil (45ml)
• 1 Tbsp corn syrup
• pinch of flakey sea salt

Instructions

Heat oven to 350 degrees, line a 9" round cake pan with parchment baking paper and then spray bottom and sides with non stick spray. Set aside.

In a large bowl whisk together the gf flour, 3/4 cup of the cocoa, baking soda, sugars and 1/2 tsp of sea salt.

Add the olive oil and mix until all incorporated. Now add the coffee and vinegar and mix until smooth.

Pour into prepared pan and bake 30-35 mins. Or until a toothpick inserted into the middle comes out with only a few crumbs attached, but not wet with batter.

Let sit in pan about 10 minutes, then run a knife around the edges to loosen cake from pan.

Remove from pan and place on cooling rack to cool completely.

Add chocolate chips, cocoa powder, olive oil, corn syrup and salt to a microwave safe bowl and place in microwave and cook at 15-30 second intervals to melt. Stirring between each until just melted. Whisk until smooth.

Pour over completely cooled cake, and let it slide down over the sides a bit.

https://pamelasglutenfreerecipes.com/brunch/chocolate-cake-with-chocolate-glaze/

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