My Gluten Free Mocha Cake is fudgey, moist, and everything you want a chocolate-y cake to be, but totally free from wheat and grains. You will definitely find it hard to resist!
This post contains affiliate links. Click here for my Full Disclosure Policy. Photos by Sandi Gaertner of Fearless Dining.
I’ve been inspired to make more of my recipes gluten free because so many of you are looking for gluten free options these days, as well as by my good friend Sandi of Fearless Dining, a leading gluten free blog with hundreds of easy, step by step, family friendly recipes.
I’m in California three or four times a year and it’s always fun to get together with Sandi. Sometimes she very kindly invites me to her home so we can bake together. Last time I adapted one of her delicious scone recipes to make Gluten Free Blackberry and Apple Scones and Sandi adapted my Raspberry Bakewell Tart Squares to make a Gluten Free Strawberry Lemon Bakewell Tart.
On my most recent visit we decided to work together on converting some more of my recipes to gluten free, and where better to start than with my Mocha Cake with a Twist recipe! Rich chocolate, mellow coffee and a gentle hint of cinnamon make this a cake extra special.
A Huge Thank You
Sandi’s daughter is really creative and very talented at decorating cakes, and she frosted and decorated the cake for me. Isn’t it gorgeous? If you want to see more of her art please check out her Instagram account @Artbykaelag.
I’m also so grateful to Sandi, not just for inviting me to work in her kitchen, but also for taking all the photographs for this post!
Which Gluten Free Flour Should I Use?
Please note these are affiliate links. The cost is the same to you, but should you buy via the links I will receive a small commission.
I’m relatively new to gluten free baking and Sandi has given me some great advice. To start with, Sandi recommends using a gluten free flour blend for great results. For this recipe, I used:
Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
Sandi also recommends:
Is All Baking Powder Gluten Free?
Most baking powders are gluten free, but some contain wheat starch. If you are baking for someone with celiac disease or a gluten intolerance, be sure that the brand of baking powder you choose is completely gluten free.
Can This Recipe Be Made As A Bundt Cake?
Yes, it can! You will need to bake the cake for longer – about 45 to 55 minutes – or until a skewer inserted in the centre comes out clean. You can also make Gluten Free Mocha Cupcakes like Sandi did.
Which Frosting Works Best for Gluten Free Mocha Cake?
You can frost this cake with coffee, chocolate or even vanilla frosting. Sandi’s daughter used this Mocha Buttercream Frosting to frost my Gluten Free Mocha Cake.
Thank you for visiting! Love this recipe? Please pin and share!
Gluten Free Mocha Cake – Printable Recipe
- 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
- Preheat the oven to 350°F (170°C).
- Grease and flour two 8 inch layer cake pans.
- Cream the butter and sugar together thoroughly.
- Add the eggs and vanilla and mix together well.
- Sift the gluten free flour blend, cocoa, baking powder, salt and cinnamon together. Set aside.
- Beat together the cooled coffee and the buttermilk.
- 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.)
- Pour the mixture into the bundt pan.
- 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.
- Cool the cakes in the pans for ten minutes before turning them out and cooling on a wire rack.
- Frost when completely cool.
Want to Know More About Gluten Free Cooking and Baking?
How To Adapt Recipes To Make Them Gluten Free
Pauline Wiles says
March 25, 2019 at 7:25 pmMocha cake is one of those things I’ve grown to *love* as I’ve become older. I never drink neat coffee, but in a cake, with plenty of chocolate, that’s altogether different. Thank you for this easy guide and non-wacky ingredients!
April Harris says
March 26, 2019 at 1:07 pmI never drink neat coffee either, Pauline 🙂 As you say, there’s just something about it when it’s combined with chocolate though. It makes it hard to resist!
Leslie says
March 25, 2019 at 8:01 pmWow April, this cake looks as moist as a chocolate mousse, I can almost taste it ♥
April Harris says
March 26, 2019 at 1:08 pmIt really is, Leslie! I hope you enjoy it if you make it. It’s one of the nicest gluten free cakes I’ve ever tried 🙂
judee says
March 27, 2019 at 11:45 pmApril,
What an absolutely beautiful cake and it’s gluten free too- love it!!
April Harris says
March 28, 2019 at 3:01 pmThank you so much, Judee! I’m so grateful to Sandi’s daughter for decorating the cake so beautifully! I can’t wait to convert more of my recipes to gluten free to make them more accessible to everyone!
Karren Haller says
March 31, 2019 at 4:10 amI am pinning your cake recipe, I have been filling up my Gluten Free board on Pinterest and have made a lot of recipes. Thank you for sharing on Friday Features this week! Hope you have a lovely week!
April Harris says
March 31, 2019 at 10:32 amThank you so much, Karren. I really appreciate you sharing my recipe!
Marilyn says
April 4, 2019 at 11:38 pmThank you for sharing at #OverTheMoon. Pinned and shared.
April Harris says
April 5, 2019 at 12:42 pmThank you so much for pinning and sharing, Marilyn, as well as for hosting! Have a lovely weekend!
Beverly says
April 7, 2019 at 2:27 amCongrats, you are being featured on Over The Moon Linky Party.
https://eclecticredbarn.blogspot.com/2019/04/over-moon-linky-party.html
Hugs,
Bev
April Harris says
April 8, 2019 at 6:40 amThank you so much, Beverly!
Miz Helen says
April 9, 2019 at 5:06 pmYour Gluten Free Mocha Cake was recently featured on Full Plate Thursday and thanks so much for sharing this recipe with us! Have a great week and come back soon!
Miz Helen
April Harris says
April 10, 2019 at 2:50 pmThank you so much for featuring it, Miz Helen! That is so kind of you 🙂