Gluten free doesn't have to mean no delicious desserts - this chocolate cake will keep you coming back for more...and more!
Preheat oven to 350°F. Grease pan
Mix the coconut milk and vinegar together in a mixing bowl and set aside for 10 minutes. Add the Instant Coffee granules to a measuring cup and fill with 1 cup boiling water to make 1 cup of coffee (or you can brew one cup of coffee) Set aside.
Add the gluten-free flour, cocoa powder, coconut sugar, baking soda, baking powder, and sea salt to a large bowl and whisk well until combined. Set aside.
Add the olive oil, eggs, and vanilla to the mixing bowl with the coconut milk and use an electric hand whisk to mix together wet ingredients on medium-high speed until combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined.
Pour batter into pan. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.