Gluten-free Chocolate Coffee Cake
In all its aromatic mesmerism and bittersweet bouquet of tastes, coffee somehow seems to have failed me in the traditional coffee cake. The world’s favourite psychoactive drink has a meanness that is explored only at the tip when it comes to cakes.
The potent flavours of coffee that are closely related to its mind-racing jump-start qualities are gently doused in creamy layers of innocuous sweetness. The result is a rich, creamy cake no different than the non-coffee cakes lined up in a tempting display at the high street chains. Perhaps it is the demand of the masses, but for most of my life I’ve yearned for a cake that truly defines the rich allure of coffee; which lies in its intensity, the body, the aroma… ahh, the good stuff!
I’ve been an experimental baker for most of my life and sweet baking is hardly my forte, so this coffee cake only ever existed as a figment of my imagination ~ until now. After a long journey of misrepresented coffee cake tastings, I finally discovered the recipe that results in a remarkably moist and deliciously dense crumb. This gluten-free chocolate coffee cake hits the spot for coffee lovers with the uplifting bitterness of the espresso shining brightly among the ingredients used in the cake in collaboration with the sinful richness of dark chocolate. The nutty flavour of the walnuts is replaced with ground almonds which add to the sharpness of the cake transforming the traditional coffee cake into a coffee lover’s guiltless trip to dessert land!
Yes, this cake beautifully defines the true essence of a strong coffee cake. And the fact that it’s flour-less makes it gluten-free which puts it on the list of many health-friendly diets. So, make yourself an espresso {or whatever coffee you like, I suppose ~ this cake is bitter enough} and enjoy!
Gluten-free Chocolate Coffee Cake
Ingredients
- Almonds ~ 200 gm
- Dark Chocolate ~ 200 gm
- Unsalted Butter ~ 175 gm
- Caster Sugar ~ 70 gm
- Eggs {separated} ~ 4
- Strong Espresso ~ 20 ml
Preparation
- Begin by preheating the oven to 170 degrees. In the meantime, grease and line a 20 cm loose-bottomed cake tin.
- Add the almonds to a food processor and grind them finely without processing them too much or else they end up getting sticky.
- Boil some water in the pan and let it simmer. Add the dark chocolate, butter, and espresso together in a bowl and put this bowl on top of the simmering water. Please note that the bowl should not touch the water. The steam will automatically help the dark chocolate and the butter to melt. Stir occasionally to mix the three ingredients.
- In a separate bowl, whisk the egg yolks along with the sugar till the mixture turns thick and pale. It should take you about 5 minutes when you use a handheld electric whisk.
- Now, fold the melted chocolate mixture into the sugar and yolk mixture. Then fold in the almonds to this mixture.
- Take a clean bowl and whisk the egg whites till they begin forming stiff peaks. Fold the whisked egg whites into the above mixture.
- Add the cake mixture in the cake tin you prepared and bake it for 25 to 30 minutes in the oven. If you like a gooey texture similar to that of a chocolate pudding then reduce the cooking time leaving this gluten-free chocolate coffee cake slightly under-cooked.
To note
- If you are using a microwave to bake your cake then let it stand for some time so that the cake gains its dry, crumbly texture. Cakes that come straight out of the microwave may be a little wet, so give them time.
- When you are using the convection mode of your microwave, remember to pre-heat the oven at 180 degrees for 15 minutes. The cake will then be baked for 30 to 35 minutes or till it is done.
- You can use an aluminum cake tin in your microwave if you are using convection mode. Use white and brown paper to line the tin and grease it before pouring the batter.
Serving
- Serve the cake in 2-inch square pieces with evening tea or high tea. I usually place the cake pieces on a serving platter and add a generous portion of vanilla ice-cream and top it up with 1 teaspoon of chocolate sauce.
- For homemade chocolate sauce: Take two tablespoons of cocoa powder, 4 tablespoons of sugar, and ¾ cup water in a microwave-safe bowl, and microwave it on high for 3 minutes, taking it out once to stir the mixture.
- If you are fond of icing on your cake, then you can mix 200 ml fresh cream with icing sugar and a pinch of cream of tartar. Beat the three ingredients together till you get a fluffy, creamy texture. Apply it generously on the cake and chill it before you serve.
To conclude: The distinctive flavours of coffee and dark chocolate create a magical marriage of flavours and aromas in this cake. I’ve experimented with the addition of cinnamon and cayenne, and it always turns out good. If you have never had a lot of success with a homemade cake recipe before, you must try this delicious gluten-free chocolate coffee cake recipe, because it is easy and hardly ever goes wrong. This truly is the one. 🙂
The best Gluten-free Chocolate Coffee Cake combines dark chocolate and espresso to create a chocolate lover’s dream! If you try this recipe, do leave a comment below ~ I would love to read your feedback!
Oh my gosh, these photos are stunning! This chocolate cake recipe is perfect for those “mad over coffee” lovers! Yet another masterpiece from you, gorgeous!
Thank you for your sweet words, Dimple!
Everything about this is beautiful! It’s amazing how just a few interesting ingredients can fancy up a simple cake recipe! Thank you for making my day so special!
Thank you, Radhika. So nice of you!
Beautiful writing, and this recipe is so “you”, Tanya! I’ll have to try this one… Oh, and the photography is so clean too! It matches your feed perfectly!
You’re very kind, Sudha. Thank you!
WOW!! Your drips and borders are all so so perfect! Well, I’m super jealous that you look so great and bake such fabulous cakes, too! 😀
Aww ~ thank you very much, Avantika!
Wow girl, you have major talent and your blog is incredible!! I can see myself making this decadent chocolate cake for someone’s birthday… It would go perfectly with the espresso buttercream and chocolate ganache scones that I love! Perhaps I could add a nice coffee frosting… deliciousness!!
Sounds absolutely delightful, Vaagisha!
So many layers of deliciousness! Stunning photos and such a great recipe, Tanya – such a talent you are!
Thank you, Abinas. So sweet of you!
Rich in chocolate and delicious in taste! I love the simplified concept, it truly brings out the significance of the coffee a lot more! Thank you for sharing this curated recipe, Tanya. xx
Thank you for feeling so deeply, Shipra!
You are my daily inspiration and motivation, Tanya! Love your work on here! By the way, this would be my “Wake Up” cake! A chocolate cake soaked in coffee (with coffee flavoured buttercream)! Because coffee and chocolate are perfect together, just like us!
So sweet of you, Shagun. Thanks much!
What a beautiful recipe, inside and out ~ brilliantly planned and executed! Love your foodie shares, Tanya!
So happy to hear this from talented you, Karan!
I tried to make this as a simple coffee cake with the ganache, but this had to be this way ~ was very happy with the result! 🙂 This recipe is definitely for all chocolate and coffee lovers! Thank you so much for sharing!
Oh, thank you so much, Saransh!
Love your cake recipes and the beautiful, subtle colours you use! I must admit that you are kinna amazing in the manner that you challenge your own creativity, Tanya! ❤️
Thank you for reading my blog, Swetta, and sharing such lovely thoughts about my writing.
How beautiful is this! ❤️ This beauty will cure my sweet-tooth problem, of course, with the kick of coffee!
Thank you very much, Shravani! So kind of you.
Oh my my… this cake looks absolutely drool-worthy! This calls for a flour-less choco coffee morning with a fresh choco coffee… Sooo delicious indeed!
Haha! I hear you, Ratna.
This cake is super soft when warm but even better chilled in the fridge ~ making for the perfect treat even in summer! My kids loved them too, as it has the right balance of coffee & chocolate! Plus, the cream topping I’ve used is much lighter and healthier than any ordinary buttercream, which I find too heavy especially given this heat!
Thank you for your wonderful review, dear Eshu. It’s highly valued!
This cake has a balanced taste of both cocoa and coffee, and the ganache I made is loaded with the invigorating aroma of the coffee, with very satiating flavours of chocolate! *I literally ate the whole thing within 2 days… 😀
Thank you for sharing such kind thoughts about the recipe, Kavneet. Big hugs!