Gluten-free Chocolate Coffee Cake

Who said gluten-free means flavor-free? This cake laughs in the face of that myth. It’s rich, moist, and unapologetically indulgent. Chocolate and coffee join forces for an irresistible, gluten-free dessert that even gluten-lovers will devour. Imagine a cake that satisfies your chocolate cravings and keeps the gluten drama at bay. No gritty texture or cardboard taste here—just pure, caffeinated decadence. So, grab your fork, your fancy coffee mug, and get ready to indulge. Yes, you can have your gluten-free cake and love it too!

Gluten-free Chocolate Coffee Cake

moka coffee pot

A decadent, gluten-free chocolate coffee cake that tastes so good, it might convert even the most die-hard gluten fans.

Print Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 servings

Calories 290 kcal

Ingredients

  

• 1 ½ cups gluten-free all-purpose flour
• ¾ cup cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp instant coffee or espresso powder
• ¾ cup unsweetened almond milk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup strong brewed coffee cooled
• 1 cup dark chocolate chips gluten-free

Instructions

 

• Preheat the oven to 350°F (175°C). Grease the cake pan and line it with parchment paper.
• In a large bowl, combine gluten-free flour, cocoa powder, sugar, baking powder, baking soda, salt, and instant coffee.
• In a medium bowl, whisk almond milk, oil, eggs, and vanilla extract until smooth.
• Gradually add the wet mixture to the dry ingredients. Stir gently until just combined.
• Pour in the cooled brewed coffee, mixing until smooth.
• Fold in the dark chocolate chips.
• Transfer the batter to the prepared pan. Smooth the top with a spatula.
• Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Notes

Nutritional Values (per serving)

• Calories: 290
• Total Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 6g

Vitamins and Minerals (per serving)

• Iron: 12%
• Calcium: 8%
• Magnesium: 10%
• Potassium: 9%
• Vitamin B6: 5%

Additional Notes/Tips

• Use high-quality gluten-free flour for the best texture.
• Add a dash of cinnamon for a spicy kick.
• Don’t overmix the batter—gluten-free cakes need a gentle touch.