Gluten-Free Mocha Coffee Cake
A gluten-free mocha coffee cake with a rich coffee flavor, topped with a smooth, decadent chocolate glaze.
Ingredients
For the Cake:
- Gluten-free all-purpose flour: 1 ½ cups
- Cocoa powder: ¼ cup
- Instant coffee: 2 tablespoons
- Baking powder gluten-free: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Sugar: ¾ cup
- Almond milk or other plant milk: 1 cup
- Vegetable oil: ½ cup
- Apple cider vinegar: 1 tablespoon
- Vanilla extract: 1 teaspoon
For the Mocha Glaze:
- Powdered sugar: ½ cup
- Instant coffee: 1 tablespoon
- Almond milk: 2 tablespoons
- Cocoa powder: 1 tablespoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, mix the gluten-free flour, cocoa powder, instant coffee, baking powder, baking soda, and cinnamon.
- In another bowl, whisk together sugar, almond milk, oil, vinegar, and vanilla.
- Gradually add the dry ingredients into the wet ingredients and mix until smooth.
Bake:
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool.
Prepare the Mocha Glaze:
- In a small bowl, whisk together powdered sugar, instant coffee, almond milk, and cocoa powder until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 2g
Vitamins and Minerals
- Vitamin A: 3%
- Calcium: 5%
- Iron: 7%
- Vitamin C: 2%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add chopped walnuts or almonds for extra crunch.
- Use full-fat coconut milk for a creamier texture.
- Store in an airtight container for up to 3 days.