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