½ cup (1 stick) of butter, at room temperature
1 cup firmly packed brown sugar
1 egg (egg replacement)
1 tsp gluten-free vanilla extract
2 cups gluten-free all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 cup of buttermilk
Preheat oven to 350 degrees. Lightly spray pan or use a cookie sheet with parchment paper on it with non-stick spray.
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 mins. Add egg and vanilla; beat until well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low-speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk.
Continue to mix on low-speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity on the tray, spread batter to the edges. Cavity should be about two thirds full.
Bake for 8 to 10 mins or until the top of the cake springs back when touched. Allow cakes to cool in pan.