Gluten Free Mocha Cake
Recipe type: Gluten Free Cakes
Cuisine: North America
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake with 2 layers
  • ½ cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 3 large free range or organic eggs at room temperature
  • 1 teaspoon vanilla
  • 2¼ cups gluten free flour blend
  • ½ cup cocoa powder (not drinking chocolate)
  • 3 teaspoons gluten free baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 tablespoon instant espresso powder dissolved in ⅓ cup boiling water, cooled
  • 1 cup buttermilk, at room temperature
  1. Preheat the oven to 350°F (170°C).
  2. Grease and flour two 8 inch layer cake pans.
  3. Cream the butter and sugar together thoroughly.
  4. Add the eggs and vanilla and mix together well.
  5. Sift the gluten free flour blend, cocoa, baking powder, salt and cinnamon together. Set aside.
  6. Beat together the cooled coffee and the buttermilk.
  7. Add the flour mixture to the batter alternately with the coffee/buttermilk mixture, beating after each addition. (Use two additions of the flour mixture and two of the liquid mixture.)
  8. Pour the mixture into the bundt pan.
  9. Bake for 25 to 30 minutes or until the top springs back when touched lightly and a skewer inserted in the cake comes out clean.
  10. Cool the cakes in the pans for ten minutes before turning them out and cooling on a wire rack.
  11. Frost when completely cool.
Recipe by April J Harris at