Gluten & Dairy Free Chocolate Cake

Preheat your oven to 350°F (180°C). Grease and flour (use gluten-free flour) two 9-inch round cake pans. It's important to do this to avoid the cake from sticking onto the pans.

In a large bowl, mix gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar. Try using a whisk for this step as it ensures all the dry ingredients combine evenly.

Add in the eggs, coconut oil, almond milk, and vanilla extract to the dry mixture. Make sure to use melted coconut oil; otherwise, it could clump up with other ingredients. Almond milk can be at room temperature.

Beat the mixture using a hand mixer on medium speed for about 2 minutes. Now, while still mixing, add the boiling water. Your batter will appear thin, but that's okay. It's the secret behind a moist chocolate cake.

Pour the batter into the prepared cake pans evenly, and bake for 25-30 minutes, or until a toothpick inserted into the cakes comes out clean.

For the frosting, beat together the powdered sugar, margarine, vanilla extract, and cocoa powder until smooth and creamy.

Finally, let the cakes cool before applying the frosting. This is crucial; otherwise, the frosting will melt and create a mess.