Easy Chocolate Coffee Cake Recipe – Gluten-Free & Flourless

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Coffee Cake Recipe – Gluten-Free & Flourless

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious cake recipe that doesn’t require a ton of fuss. And if you happen to be gluten-free (or baking for someone who is), well, finding that can be even trickier! I stumbled upon this chocolate coffee cake a while back, and it’s become a total go-to. It’s surprisingly easy, incredibly moist, and the coffee really elevates the chocolate flavor. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your average cake. It’s gluten-free and flourless, making it a fantastic option for those with dietary restrictions. But honestly, even if you don’t need to avoid gluten, you’ll still adore this cake. It’s rich, fudgy, and has a wonderful depth of flavor thanks to the coffee. Plus, it comes together pretty quickly – perfect for when a chocolate craving hits! It serves about 12, so it’s great for sharing (or not, I won’t judge!).

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 0.75 cup (140g) all-purpose flour
• 0.75 cup (150g) caster sugar
• 0.5 cup (40g) cocoa powder
• 0.5 tablespoon (2.5ml) instant coffee powder
• 100 ml melted butter
• 1 teaspoon (5g) psyllium husk
• 1.5 teaspoons (7.5ml) water
• 3 tablespoons (45ml) milk
• 0.25 teaspoon (1.25g) sea salt
• 0.25 cup (50g) chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this recipe, so here are my little kitchen secrets:

• Psyllium Husk: This is your gluten-free binder! It helps hold the cake together since we’re skipping the flour. You can usually find it in the health food section of most supermarkets or online. Don’t skip this – it’s key!
• Caster Sugar vs. Granulated: Caster sugar (also called superfine sugar) dissolves more easily, giving you a smoother texture. If you only have granulated, that’s okay, but give it a little extra mixing time.
• Cocoa Powder Quality: Use a good quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give you a darker, richer cake, but natural cocoa works too.
• Instant Coffee for Flavor Enhancement: Don’t worry, this won’t make your cake taste like coffee! The instant coffee actually enhances the chocolate flavor, making it deeper and more complex. It’s a little trick I learned from my grandmother.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 170°C (340°F). Line a baking tray with parchment paper – this will prevent sticking and make it easy to lift the cake out later.
2. In a small bowl, mix the psyllium husk with 1.5 teaspoons of water. Set it aside to gel – it’ll get a bit gloopy, that’s normal! This is what creates the binding effect.
3. In a large bowl, whisk together the cocoa powder and instant coffee powder. This ensures they’re evenly distributed.
4. Add the melted butter, salt, sugar, and the psyllium husk mixture to the cocoa mixture. Beat everything thoroughly until it’s well combined.
5. In a separate bowl, combine the flour and salt.
6. Gradually add half of the flour mixture and half of the milk to the cocoa mixture. Mix well. Then, add the remaining flour and milk. Stir until a thick batter forms. Don’t overmix!
7. Gently fold in the chocolate chips.
8. Spread the batter evenly into the prepared baking tray.
9. Bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
10. Let the cake cool completely on a wire rack. Then, refrigerate for about 30 minutes before slicing with a warm knife. This makes for cleaner cuts!

Expert Tips

• Don’t skip the chilling step! It makes slicing so much easier.
• For a super fudgy texture, slightly underbake the cake.
• A warm knife really does make a difference when slicing. Dip it in hot water and wipe it dry between each cut.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the milk with plant-based milk.
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia. Adjust the amount according to the package directions.
• Increased Coffee Flavor: Add an extra teaspoon of instant coffee powder for a more pronounced coffee taste. My friend, Priya, loves this!
• Chocolate Chunk Variation: Swap the chocolate chips for chopped dark chocolate chunks for a more intense chocolate experience.
• Nut Addition: Fold in a handful of chopped walnuts or pecans for added texture and flavor. My family loves this one!

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cocoa powder on top adds a nice finishing touch. It pairs perfectly with a cup of chai or a strong cup of coffee.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• Can I use a different type of flour? While this recipe is designed to be flourless, you could experiment with almond flour or a gluten-free flour blend. Keep in mind the texture might change.
• Can this cake be made ahead of time? Yes! You can bake it a day or two in advance and store it in the refrigerator.
• What is psyllium husk and where can I find it? Psyllium husk is a form of fiber often used as a gluten-free binder. You can find it in the health food section of most supermarkets or online.
• Can I freeze this chocolate coffee cake? Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.
• How can I adjust the sweetness level? Reduce the amount of caster sugar slightly if you prefer a less sweet cake.