• Preheat oven to 350 °F (177 °C). Line two 8-inch (or 9-inch round cake pans) with parchment paper and grease.
• Add the sugar, gluten free flour, cocoa powder, baking soda, baking powder, salt, and espresso powder to the bowl of a stand mixer. Stir together until well mixed.
  2 Cups (400 g) Sugar, 1 ¾ Cup (259 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (60 g) Unsweetened Cocoa Powder, 1 ½ teaspoons Baking Soda, 1 ½ teaspoons Baking powder, 1 ½ teaspoons Salt, ¾ teaspoon Espresso Powder
• Add the eggs to a second bowl and gently beat with a whisk.
  3 large (150 g) Eggs
• Pour the oil, milk, and vanilla into the bowl with the eggs and whisk together until smooth.
  1 Cup (227 g) Non Dairy Milk, ½ Cup (100 g) Oil, 3 teaspoons Vanilla
• Add the wet ingredients to the dry ingredients. Whisk together until a thick batter forms.
• Now pour in the hot water and whisk again. You should have a loose, runny cake batter.
  ¾ Cup (170 g) Hot Water
• Divide the cake batter evenly between the prepared cake pans. Tap the pans on the counter a few times to remove any air bubbles. Let the batter rest for 10 minutes before baking.
• Bake in the preheated oven for 30-35 minutes or until the tops spring back when gently pressed.
• Remove from the oven and cool in the pan for 10 minutes before turning out onto a wire rack. Cool the cakes completely before frosting.

Prepare the frosting:

• Add the vegan butter, cocoa powder, powdered sugar and vanilla to the bowl of a stand mixer. Beat first on low speed, then gradually increase the speed to medium.
  9 Tablespoons (127 g) Vegan Butter, ⅔ Cup (54 g) Unsweetened Cocoa Powder, 4 Cups (480 g) Powdered Sugar, 1 ½ teaspoons Vanilla
• Once the ingredients are combined, slowly add the hot water while continuing to mix. Beat for 5 minutes until smooth and fluffy.
  6 Tablespoons (85 g) Hot Water
• Decorate the cake as desired.