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Ingredients
US|METRIC
2 SERVINGS
- 1 cup granulated white sugar
- 1 cup gluten free flour blend (such as Bob's Red Mill 1 to 1 or King Arthur Gluten-Free Multi-Purpose Flour)
- 1/2 cup dutch process cocoa (this is my favorite)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. xanthan gum
- 1/4 cup vegetable oil
- 1/2 cup buttermilk (well-shaken)
- 1 large egg (at room temperature)
- 1/2 cup espresso coffee
- 1 1/2 tsp. vanilla extract
- 1 cup granulated white sugar
- 1 1/2 cups gluten free flour blend
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cream of tartar
- 1/4 tsp. xanthan gum
- 1/2 cup beets (grated, from fresh, peeled red beets)
- 1/2 cup buttermilk (well-shaken)
- 1 tsp. vinegar (I used apple cider)
- 1/2 lemon juice (large, 2 tablespoons)
- 1/4 cup vegetable oil
- 1 large egg (at room temperature)
- 2 tsp. vanilla extract
- 2 Tbsp. cocoa powder (NOT dutch process to dry ingredients, optional)
- 1 Tbsp. beets (grated fresh)
- 1 1/4 cups heavy whipping cream
- 8 oz. mascarpone (softened)
- 1 cup granulated white sugar
- 1 1/2 tsp. vanilla
- 1 Tbsp. lemon juice
- 1 pinch salt
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