Gluten-Free Mocha Cake: This single-layer, gluten-free mocha cake is sure to please chocolate and coffee lovers alike. This cake is also made using one bowl which makes for easy clean up.
Update: 3/30/2018 I updated the photos in this recipe, the original posting date was 3/12/2015 and this was my first recipe on this blog.
Disclosure: This post contains some affiliate links which means I earn a commission when you utilize them. I only recommend brands and products that I like and enjoy using. Some links are just for educational purposes and sharing pages that I have found helpful.
The original recipe that inspired my version is called “One-Bowl Chocolate Cake” p.168 of the Better Homes and Gardens New Cook Book. Please note: I follow 1/3 cup of cooking oil in the book version versus the online version where it calls for 1/4 cup of cooking oil. For the frosting, my version is inspired by “Ganache” recipe, p. 186 in the same chapter.
You can use Cinnamon Sugar Mixture or Cocoa Cinnamon Sugar Spice Mixture to decorate the top.
Ingredient brands that I used
- Bob’s Red Mill Gluten-Free All-Purpose Flour
- Morton Kosher Salt
- Kate’s Creamery Real Buttermilk
- Starbucks Via Italian Roast
- Frontier Co-op Organic Vanilla Extract
- Spice Islands Ground Cinnamon
- Wilton, 8-inch Doilies
Process Photos
These are the exact food grade edible roses I used from BMaker:
I know you will love this Gluten-Free Mocha Cake!
Gluten-Free Mocha Cake
Ingredients
- 1 cup Bob's Red Mill Gluten-Free All-Purpose Flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt I use Morton Kosher Salt
- 3/4 cup buttermilk I use Kate's Creamery Real Buttermilk
- 1 tablespoon espresso powder I used 2 packets of Starbucks Via Italian Roast
- 1/3 cup cooking oil
- 1 teaspoon vanilla I use Frontier Co-op Organic Vanilla Extract
- 1 egg
- 1 recipe Mocha Ganache Frosting see below.
- 1/2 teaspoon ground cinnamon I use Spice Islands Ground Cinnamon
- 1 tablespoon sugar
- 1 8- inch doily I use Wilton, 8-inch Doilies
- 1/4 cup food grade edible dried roses optional, for decoration, amount to taste
- broken dark chocolate pieces I used Lindt, 70% chocolate, optional, amount to taste
Instructions
- Preheat your oven to 350 degrees. Grease and flour a 9 x 2 inch cake pan.
- Using a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt, making sure the dry ingredients are well blended. Dissolve the espresso powder into the buttermilk. Add the espresso - buttermilk mixture, oil and vanilla. Beat until just combined. Add the egg and beat for a couple of minutes more, then spread batter into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. **While the cake is in the oven, I do the mocha ganache frosting.** Cool the cake in the pan on a wire rack for 10 minutes, then remove the cake from the pan. Cool the cake thoroughly on the wire rack. Spread mocha ganache over the top of the cake (there should be enough for the sides too, if you wish, though in my version I did not). Cool in refrigerator for 20-30 mins to harden the ganache so it will not stick to the doily.
- Mix 1/2 teaspoon ground cinnamon with 1 tablespoon sugar. Place 8 inch doily over top of cake. Using a tea strainer or sifter, sift mixture over the doily cut outs. Remove doily
Sprinkle with edible roses. Enjoy!
Recipe Notes
- The nutritional information is just an ESTIMATE; we use myfitnesspal.com to generate the nutritional information for this recipe.
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Mocha Ganache Frosting for Gluten-Free Mocha Cake
Ingredients
- 1/2 cup whipping cream
- 1/2 tablespoon espresso powder , I used Starbucks Via Italian Roast
- 6 ounces semi-sweet chocolate morsels
Instructions
- In a small saucepan, dissolve the espresso powder into the whipping cream. Bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semi-sweet chocolate morsels evenly covered by the whipping cream but DO NOT STIR. Let stand 5 minutes. Stir until smooth and let cool 15 minutes before frosting cake.
Recipe Notes
- The nutritional information is just an ESTIMATE; we use myfitnesspal.com to generate the nutritional information for this recipe.
- Check out our Recipe index and DIY index
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Related Posts from other blogs, you might enjoy
- Keto Mug Cake – Chocolate or Vanilla! from Jennifer Banz
- Keto/Low Carb Cheesecake from Savory Tooth
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What occasion would you make this cake for? Let me know in the comments below, Thank you! Best, ~Sara xo
Sara
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The only thing better than chocolate is mocha! Yum!
I would have to agree with you on that one!
What a perfect cake! I don’t drink coffee but I love mocha!!!! It must be the chocoholic in me lol! Thanks so much for linking up with Fabulous Foodie Fridays! Have a great weekend xx
I know Lucy, mocha, makes everything better! Your welcome!
If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo