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: 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.

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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.

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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

Name: Gluten-Free Mocha Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Cuisine: Gluten-Fee
Ingredients: 1/2 teaspoon ground cinnamon, I use Spice Islands Ground Cinnamon; 1 tablespoon 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; 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 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

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.

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 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

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!

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 390Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 256mgCarbohydrates: 43gFiber: 2gSugar: 31gProtein: 7g

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

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Comments

theveganmuffinwoman says
March 12, 2015 at 2:30 pm
The only thing better than chocolate is mocha! Yum!
- Sara says
  June 6, 2015 at 5:34 pm
  I would have to agree with you on that one!
Lucy @ Bake Play Smile says
August 28, 2015 at 7:13 am
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
- Sara says
  August 28, 2015 at 7:19 am
  I know Lucy, mocha, makes everything better! Your welcome!
Sara says
February 20, 2018 at 10:25 am
If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo