2 1/2 cups
of gluten free flour: I used 1/2 cup of brown rice flour, 1/2 cup of sorghum flour, 1/2 cup of tapioca flour, 1/2 cup of white rice flour, 1/4 cup of garbanzo flour, and 1/4 cup of almond meal.
of baking cocoa.
baking powder and
baking soda until mixed together
of soft butter cream for about 2 minutes. (Note if you want to reduce the fat: I creamed 1/2 cup of butter and then added 4 T of applesauce at the end as a butter substitute and whipped it a few more seconds)
sugar (I used 1 1/2, and no this didn't affect the cake at all!) while beating for about 5 minutes.
of milk, 2 t vanilla, and 2 t of orange peel, and the flour mixture. (I just used orange zest.) Add the 4 T of applesauce if you're reducing the fat.