easy moist gluten free chocolate cake with coffee frosting
Soft and Moist Chocolate & Coffee Cake | Gluten free * Vegan
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This gluten free and completely vegan chocolate and coffee cake is just so soft and moist and the coffee filling and frosting add such a creamy texture to it you won't be able to stop diving into it!

Course: Dessert
Servings: 10 slices
For the cake batter (7 inch round pan)
  • 150 gr // 5.3 oz gluten free almond flour
  • 150 gr // 5.3 oz gluten free brown rice flour
  • 120 gr // 4.2 oz gluten free potato starch
  • 2 tsp cream of tartar (it can be replaced with 2 tsp of baking powder)
  • 1 tsp baking soda
  • 1 tsp (decaf) coffee powder
  • 90 gr // 3.1 oz brown sugar
  • 60 gr // 2.1 oz seed oil
  • 3 tbsp apple sauce (it can be replaced with 2 eggs)
  • 240 gr // 8.4 oz rice milk (or other gluten free vegan milk)
  • 100 gr // 3.5 oz dairy free dark chocolate (+ more for decoration)
For the coffee cream
  • 320 gr // 11.3 oz boiled/soaked unsalted cashews
  • 180 gr // 6.3 oz (decaf) espresso coffee
  • 2 tbsp (or more, to taste) icing sugar (or other sweetener)
  • vanilla extract
For the coffee cream
  1. Brew some espresso coffee and let it cool down

  2. In a blender add cashews, coffee, until you have a smooth, "spread-able" cream, then add the sugar (or other sweetener) and the vanilla extract, adjusting them to your own taste

For the cake batter
  1. Pre-heat the oven at 180° C / 360 F

  2. In a bowl add the brown sugar, the apple sauce (or the eggs) and the seed oil and mix (better if with an electric whisk) for a minute, then with a spatula incorporate the melted chocolate to the batter and set aside

  3. In another bowl mix flours, starch, cream of tartar (or baking powder), baking soda and coffee powder
  4. Add the milk to the dry ingredients, mix well then add the chocolate batter and incorporate well

  5. Pour the batter into a well greased baking pan and bake for 45-50 minutes (after 25-30 minutes check the cake by inserting a toothpick, when it comes out dry the cake is ready)

  6. Once baked, let the cake cool down completely before removing it from the pan and slicing it into two discs

  7. Set the first disc on a serving plate, spread a layer of coffee cream and grate some dark chocolate on top

  8. Add the second cake disc, spread the coffee cream and grate some more dark chocolate on top.

  9. Dive into it and enjoy!