Gluten free chocolate and coffee cake

I absolutely love a gluten free coffee cake, but now I’ve decided to take things to the next level with my gluten free chocolate and coffee cake recipe.

Basically, I’ve taken two of my favourite things and made a one-bowl, super easy loaf cake which looks delectable and tastes just as good!

Slathered with lashings of rich espresso chocolate ganache, this gluten free chocolate and coffee cake recipe is just a delight to make and eat.

Better than a classic coffee cake?

I think it could be! This cake has the best of both worlds with a rich, chocolatey sponge and a bitter tang of coffee. Using espresso gives an extra depth to the flavour too! 

The idea behind this gluten free coffee and chocolate cake came from the popularity of both my gluten free coffee and walnut cake recipe, and my gluten free coffee and walnut cake recipe.

These both always go down a treat so I wanted to post something which would appeal to the mocha-lovers out there too.

Whether you want to call it a coffee and chocolate cake, a mocha cake or a chocachino cake, one thing is sure: you’re going to love it.

What ingredients will I need for this gluten free cake?

To make my gluten free chocolate and coffee cake recipe, you’re going to need the following ingredients:

• 175 g unsalted butter, or dairy free spread
• 130 g gluten free self-raising flour (a blend such as FREEE)
• 1/4 tsp xanthan gum
• 45g cocoa powder
• 175 g caster sugar
• 3 large eggs
• 1 double espresso shot (approx 60ml, which is one Luongo shot on a Nespresso machine, or made with instant coffee + 60ml boiling water to the strength you like)

For the self-raising flour, you really need to use a pre-blended mix such as FREEE or those available in the supermarkets like the Sainsbury’s or Lidl own brands.

If you only have a specific flour, i.e. coconut or almond flour, you definitely won’t get the right results with this cake.

If you only have a plain gluten free flour blend, you can use this and just add 2 tsp of baking powder to the mixture.

How do I make espresso chocolate ganache

This frosting really is – pardon the pun – the icing on the cake. I could just sit and eat a bowl of it! 

It’s super rich and delicious, with bitter tones from the coffee yet the sweet creaminess of the chocolate. The perfect mix.

And to make the espresso chocolate ganache, you’ll also need the following ingredients:

• 100ml double cream
• 100g milk chocolate
• 100g dark chocolate
• 1 heaped tsp instant coffee

It’s super simple to make – just make sure you chop the chocolate up really fine before pouring on the hot cream, so it melts quickly.

You can whip chocolate ganache to make it light and fluffy, but I prefer it like this as it tastes richer and has a super glossy, beautiful finish.

My gluten free chocolate and coffee cake recipe

If you love chocolate and coffee, then you absolutely must make this cake. You won’t regret it!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

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Yield: 12 slices

Gluten free chocolate and coffee cake

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

This gluten free chocolate and coffee cake is a delicious rich and warming cake with a rich chocolate and coffee ganache frosting. An easy and delicious gluten free loaf cake.

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Ingredients

For the cake

• 175 g unsalted butter, or dairy free spread
• 130 g gluten free self-raising flour blend
• 1/4 tsp xanthan gum
• 45g cocoa powder
• 175 g caster sugar
• 3 large eggs
• 1 double espresso shot, approx 60ml - see notes

For the frosting

• 100ml double cream
• 100g milk chocolate
• 100g dark chocolate
• 1 heaped tsp instant coffee

Instructions

To make the cake:

1. Grease and line a 2lb loaf tin with baking paper. Preheat the oven to 180'C / 160'C Fan / Gas 4.
2. Make the cake by placing all of the ingredients in a large mixing bowl and beat with an electric whisk or wooden spoon until smooth.
3. Pour the cake batter into the lined tin and bake in the middle of the oven for 50-55 minutes, until a skewer in the centre comes out clean. Remove from the oven and cool on a wire rack.

To make the ganache:

1. Once the cake is cool, make the ganache. Place the instant coffee in a pestle and mortar and grind until it forms a fine powder.
2. Finely chop the chocolate (the smaller the pieces, the better) and place into a large bowl. Add the coffee powder on top and stir together with a spatula.
3. Add the double cream to a pan and place on a low heat. As soon as the cream starts to simmer (not boil!) take it off the heat and pour over the chocolate and coffee.
4. Mix continually until smooth and all the chocolate has melted. Allow to cool until it thickens enough to spread. Thickly spread the ganache over the whole cake and finish with a bit of grated chocolate. Leave for 10-15 minutes to set before slicing.

Notes

• For the espresso measure for the cake, I used the 'Luongo' button on my Nespresso which makes about 60ml. You could substitute this with the same amount of instant coffee mixed with hot water, made to the strength of your choosing.
• This cake will keep for around 3 days in an airtight container. If you want to make this ahead of time and freeze this cake, do it before you make the ganache and then thoroughly defrost before decorating.
  

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 371Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 166mgCarbohydrates: 35gFiber: 2gSugar: 23gProtein: 7g

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Need some more gluten free baking inspiration?

If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.

• Easy gluten free bake-at-home bread recipe
• Yeast and gluten free soda bread recipe
• Gluten free fairy cakes recipe (with egg free option)
• Basic gluten free triple chocolate brownies

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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