Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
In a large bowl, whisk together the gluten free baking flour, organic almond flour, cocoa powder, sugar, baking powder, baking soda, and salt for 60 seconds.
In a separate bowl, whisk the eggs, milk, oil, and premium vanilla bean paste until combined. Pour into the dry ingredients and mix on low until just incorporated.
Carefully pour the boiling water into the batter and hand-whisk gently until smooth. The batter will be very thin.
Let the batter rest for 15 minutes at room temperature to allow the gluten-free flours to hydrate.
Divide the batter evenly between the pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Cool in pans for 15 minutes before carefully turning out onto a wire rack to cool completely before frosting.
