Go Back
layered cake with candles
Print

Gluten free Chocolate Espresso Layer Cake {Vegan}

This gluten free chocolate espresso layer cake is vegan, soft, moist and scrumptious.It makes the perfect vegan espresso dessert and delicious gluten free birthday cake!
Course Dessert, Snack
Cuisine American
Keyword cake, chocolate, coffee creamer, espresso, filling, frosting, gluten free, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 slices

Equipment

  • 2 bowls
  • 1 spoon or spatula/whisk
  • 2 9 inch baking pans (or 1 pan only, you can cutthe cake in half)
  • 1 Blender
  • 1 kitchen scale

Ingredients

For the cake batter (7 inch round pan)

  • 150 grams gluten free almond flour
  • 150 grams gluten free brown rice flour
  • 120 grams gluten free potato starch
  • 1 tablespoon baking powder
  • 1 teaspoon (decaf) coffee powder
  • 4 tablespoons unsweetened cacao powder
  • 90 grams brown sugar
  • 60 grams seed oil or coconut oil
  • 3 tablespoons apple sauce (for a vegetarian option, it can be replaced with 2 eggs)
  • 290 grams rice milk (or other gluten free vegan milk)
  • 100 grams dairy free dark chocolate (+ more for decoration)

For the coffee cream

  • 320 grams boiled/soaked unsalted cashews
  • 180 grams (decaf) espresso coffee (instant coffee is ok too)
  • 1 tablespoons icing sugar (or other sweetener) (more, if desired)
  • vanilla extract to taste

Instructions

For the coffee cream

  • Brew some espresso coffee and let it cool down, or make instand coffee
  • In a blender add cashews and coffee and blend 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

  • Pre-heat the oven at 180° C / 360 F
  • In a bowl add the apple sauce, milk and seed oil and mix (better if with an electric whisk) for a minute
  • Melt the dark chocolate in a microwave or in a double-boiler
  • In another bowl mix sugar, flours, starch, baking powder, cacao powder and coffee powder
  • Add the liquid mix to the dry ingredients, mix well then add the melted chocolate and incorporate well
  • Divide the batter into two 9-inch pans and bake for 25-30 minutes (or until when inserting a toothpick, it comes out clean).
    If you only have one pan, bake the whole batter in it for 40-45 minutes.
  • Once baked, let the cakes (or cake) cool down completely before removing them from the pan (and slicing it into two discs, if baking one cake only)
  • Set the first cake/disc on a serving plate, spread a layer of coffee frosting and grate some dark chocolate on top
  • Add the second cake disc, spread more coffee frosting on top and on the sides and grate some more dark chocolate on top
  • If you want to serve it as a dessert or for a birthday, for best result bake the cakes early enough to completely cool down and frost it before serving.
    Leftovers keep well in the fridge for a couple days.