Gluten-free, egg-free chocolate cake

(adapted from a recipe from "Luscious Chocolate Desserts" by Lori Longbotham)

INGREDIENTS:

1/2 cup natural cocoa powder

1/2 cup boiling water

350 grams flour (I used King Arthur's gluten-free multi-purpose blend)

1 1/2 teaspoons baking soda

1/4 t salt

3/4 cup (1 1/2 sticks) unsalted butter at room temperature

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon coffee extract

1/2 cup applesauce

1 1/3 cups whole-milk yogurt (I used Strauss)

1/2 teaspoon xanthan gum (if making a full-sized cake)

DIRECTIONS:

Position a rack in the middle of the oven and preheat to 350F. Butter and flour two 9-inch round cake pans (2 inches tall), and line the bottoms with parchment. 

Whisk together the cocoa and boiling water until smooth. Whisk together the flour, baking soda, and salt in a medium bowl. 

Beat the butter, sugar, and vanilla with an electric mixer on medium speed in a large, deep bowl until well blended; the mixture will be dry. Add in the applesauce. Reduce speed to low and beat in the flour mixture alternately with the yogurt, until blended. Add the cocoa mixture and blend well. Divide the batter evenly between the prepared pans. 

Bake for 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pans and turn out when cool. Ice with chocolate buttercream frosting. 

Serves 8-10. 

Cupcakes: Bake for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean. Makes 28-30.