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 cleanup.

Estimated reading time: 6 minutes

Gluten-Free Mocha Cake

Hi Everyone, I hope you enjoy this Gluten-Free Mocha Cake recipe!

Ingredients

Cake Batter

• 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
• 1/3 cup Canola oil
• 1 teaspoon vanilla, I use Frontier Co-op Organic Vanilla Extract
• 1 egg

Mocha Ganache Frosting

• 6 ounces semi-sweet chocolate chip morsels, I recommend using the best quality available, you can also use dark chocolate
• 1/2 cup heavy cream, you can also use whipping cream
• 2 tablespoons butter, optional
• 1 teaspoon espresso powder
• 1/2 teaspoon ground cinnamon, I use Spice Islands Ground Cinnamon
• 1 tablespoon granulated white sugar
• 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

Toppings To Use With This Recipe

You can use Cinnamon Sugar Mixture or Cocoa Cinnamon Sugar Spice Mixture to decorate the top.

Recipe Attribution

The original recipe that inspired my version is called “One-Bowl Chocolate Cake” p.168 in the Better Homes and Gardens New Cook Book.

For the frosting, my version is inspired by the “Ganache” recipe, p. 186 in the same chapter.

Recipe Notes

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.

If you don’t have buttermilk on hand, I have a tutorial on how to make buttermilk at home.

Ingredient Brands Used in this chocolate cake recipe

• 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

Recipe Step-By-Step Photos

Here are some helpful, step-by-step photos of how to make this recipe:

Helpful Kitchen Tools for this recipe

Here are some helpful kitchen tools used in the recipe.

I link (affiliate) to the products in the recipe card at the bottom of the post.

• measuring spoons and cups
• wet measure
• mixing bowl
• handheld, 5-speed electric mixer
• wire cooling rack
• revolving cake decorating stand
• baking spatula(s)
• offset spatula or icing spatula
• round cake boards
• cake stand
• cake storage container

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These are the exact food grade edible roses I used from BMaker (photo below):

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I know you will love this Gluten-Free Mocha Cake!

If you try this recipe, and like it please give it a rating in the recipe card below and let us know at the end of the post in the comments.

Thank you for reading and following along!

Continue to Content

Gluten-Free Mocha Cake

Yield: 12 slices

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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.

Print

Ingredients

Cake Batter

• 1 cup Bob's Red Mill Gluten-Free All-Purpose Flour
• 1 cup granulated white 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
• 1/3 cup Canola oil
• 1 teaspoon vanilla, I use Frontier Co-op Organic Vanilla Extract
• 1 large egg

Mocha Ganache Frosting

• 6 ounces semi-sweet chocolate chip morsels, I recommend using the best quality available, you can also use dark chocolate
• 1/2 cup heavy cream, you can also use whipping cream
• 2 tablespoons butter, optional
• 1 teaspoon espresso powder

• 1 tablespoon granulated white sugar
• 1/2 teaspoon ground cinnamon, I use Spice Islands Ground Cinnamon
• 1/4 cup food grade edible dried roses, optional, for decoration, amount to taste
• broken dark chocolate pieces, I used Lindt, 70% chocolate bar(s), optional, amount to taste

Instructions

1. 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 the batter into the prepared pan.
2. 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 the refrigerator for 20-30 mins to harden the ganache so it will not stick to the doily.
3. Mix 1/2 teaspoon ground cinnamon with 1 tablespoon sugar. Place an 8-inch doily over the top of the cake. Using a tea strainer or sifter, sift mixture over the doily cut-outs. Remove doily. Sprinkle with edible roses. Enjoy!

Recommended Products

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  Ateco 612 Revolving Cake Decorating Stand, 12" Round, Cast Iron Base with 1/8" Aluminum Top
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  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 252mgCarbohydrates: 43gFiber: 2gSugar: 31gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

Update: Video added 1/14/2019; 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, 1/26/2021.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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