Gluten Free Chocolate-Mocha Cake

For the Chocolate Lovers!

Gluten Free Chocolate-Mocha Cake! 


When my son was a kid I always baked something special for Valentine’s Day. (We actually never needed a reason or holiday to bake, we have a serious sweet tooth!)  But on that day, it was in the shape of a heart, or I decorated a regular shaped cake with a heart on it.  Here’s a cake that can fill that requirement, or can be baked all year through in any shape you like.

This calls for coffee, but if you’ve never used that in a cake batter, with chocolate, it only serves to intensify the flavor. You really don’t taste coffee.
If the caffeine thought bothers you, you may use de-caf coffee. This is really chocolate-rich cake!

I used a glaze on top, but again, for your preferences, frost with anything you like. Sometimes, kids like a thick, creamy frosting, and that’s fine as well. Hope you like this and will use it all year round.

Ingredients for a one layer cake:  (Double up for a 2 layer or a large sheet cake)

½ cup Unsweetened Cocoa Powder
½ cup Hot Water
½ cup Hot Brewed Coffee (De-Caf is ok too)

Flour Blend: ¾ cup White Rice Flour, ½ cup Tapioca Starch or Flour, ¼ cup Cornstarch or Potato Flour
1 teas. Baking Soda
½ teas. Baking Powder
½ teas Xanthan Gum
½ tes Salt

½ cup Sweet Butter ( or your substitute of choice)
1 ¼ cups Granulated Sugar
1 teas. Pure Vanilla Extract ( Imitation Vanilla is not G-F)
2 Lg Eggs

Glaze Ingredients:

1 cup Semi-sweet Chocolate Chips
2 tbsp Sweet Butter-room temp.
5 tbsp. Light Corn Syrup (The corn syrup makes the shiny effect)
Any drops of water needed to thin out if it’s too thick to pour.

Directions:  Pre-heat oven to 350 degrees.

First make the coffee. We need it hot.
In a small bowl, put the hot coffee and cocoa. Stir well to dissolve well.
Add the hot water and stir again.  Set aside.

In a separate larger bowl, combine the dry ingredients. Combine with a spatula and then sift all.

In a third bowl, beat the softened butter and sugar to blend well enough to have a smooth consistency. Add the Vanilla and then add the eggs, one at a time. Beat well.

Add the flour mixture to the butter-sugar bowl a little at a time, beating after each addition.  After all of the dry ingredients have been added, pour in the cocoa-coffee liquids and beat until really smooth.

In a well greased and floured pan, pour the batter and smooth top with the spatula.

Bake at 350 degrees for about 40 minutes, watching carefully after ½ hr. All ovens vary, so keep an eye on it.
The toothpick test works here.( must come out dry to signal it’s done!)
Wait 10 minutes before removing from pan.

Cool on a wire rack for 30 minutes before frosting or glazing.

In a small saucepan, on low heat, place the chips, corn syrup and soft butter.
CONSTANTLY stirring with a wooden spoon, melt the chips and keep working until you see everything combined. It will be very silky and shiny.

IMMEDIATELY pour on top of cake. With spatula, spread to edges and watch it pour over the sides.  Before you pour, if you feel it looks too thick for pouring, add a drop or 2 of water and stir well to blend it in. I only had to add about 1 tbsp. of water to mine.
This is a rich, chocolatey glaze. If you love chocolate, this is the dessert for you! If it’s for your Valentine, add a kiss!!


Note: Living Without Magazine printed a similar recipe,I think last year,  but I’ve changed theirs for my needs, and perhaps yours.


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