Gluten Free Mocha Cake
Servings 10
The rich taste of coffee and chocolate along with a hint of spice make my Gluten Free Mocha Cake Recipe seriously hard to resist!
Ingredients
- ½ cup unsalted butter, softened use plant based spread for a dairy free version
- 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 Be sure to use 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 or use ⅓ cup (80ml) freshly brewed espresso
- 1 cup buttermilk, at room temperature use coconut milk for a dairy free version
Instructions
- 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.
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