Ultimate Chocolate Espresso Cake Recipe – Easy Gluten-Free Bake

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Espresso Cake Recipe – Easy Gluten-Free Bake

Hey everyone! If you’re anything like me, a good chocolate cake is a non-negotiable. But sometimes, you want something extra special, right? This Chocolate Espresso Cake is exactly that – rich, fudgy, and with a wonderfully gooey center. I first made this for my sister’s birthday, and it was an instant hit! It’s surprisingly easy to make, and the espresso just elevates the chocolate flavor to another level. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any chocolate cake. It’s incredibly moist, thanks to the almond milk and oil. The warm, slightly bitter espresso complements the deep chocolate flavor beautifully. Plus, it’s easily adaptable to suit your preferences – vegan, gluten-free, or even with a little kick! It’s perfect for a cozy night in, a birthday celebration, or just when you need a serious chocolate fix.

Ingredients

Here’s what you’ll need to create this chocolate masterpiece:

• 1 cup all-purpose flour (120g)
• ¾ cup sugar (150g)
• 2 teaspoons baking powder (10g)
• ½ teaspoon salt (2.5g)
• 6 tablespoons Dutch Process Cocoa powder (30g)
• 1 teaspoon Espresso powder (optional) (2.5g)
• 1 cup Almond Milk (or other non-dairy Milk) (240ml)
• 2 teaspoons vanilla extract (10ml)
• ½ cup Oil (120ml)
• ¾ cup brown sugar (150g)
• ⅓ cup Dutch Process Cocoa powder (20g)
• 1 teaspoon Espresso powder (optional) (2.5g)
• 1 ¼ cup Hot Water or Hot Brewed Coffee (300ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this cake, so here are my tips:

• Dutch Process Cocoa Powder: Seriously, don’t skip this if you can help it! It has a smoother, less acidic flavor than natural cocoa powder, giving the cake a richer, deeper chocolate taste. It also reacts differently with the baking powder, resulting in a more tender crumb.
• Almond Milk: I love using almond milk for its subtle nutty flavor, but feel free to use any non-dairy milk you prefer – soy, oat, or even coconut milk will work beautifully.
• Espresso Powder: This is optional, but trust me, it makes a difference! It doesn’t make the cake taste like coffee, but it intensifies the chocolate flavor. If you don’t have it, you can use instant coffee granules, but espresso powder is best.
• Oil: I usually use a neutral-flavored oil like canola or sunflower oil. You can use melted coconut oil, but it will impart a slight coconut flavor.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 350°F (175°C). Grease a 9″ round cake pan that’s at least 2″ deep. This is important – you want room for that gorgeous pudding layer!
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cocoa powder, and espresso powder (if using). Make sure everything is nicely combined.
3. Pour in the almond milk, vanilla extract, and oil. Stir until the batter is smooth and lump-free. Don’t overmix!
4. Gently pour the batter into the prepared cake pan.
5. In a small bowl, combine the brown sugar, cocoa powder, espresso powder (if using), and hot water or coffee. Stir until everything is dissolved. This is your luscious pudding layer!
6. Gently pour the chocolate mixture over the cake batter. Try to distribute it evenly.
7. Bake for 45 minutes, or until the top is set and bubbly underneath. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let the cake cool in the pan for about 15 minutes before serving.

Expert Tips

• Don’t overbake! This cake is meant to be fudgy, not dry.
• Use a good quality cocoa powder for the best flavor.
• If you’re worried about the cake sticking, line the bottom of the pan with parchment paper.
• For an extra decadent treat, brush the warm cake with a little melted chocolate.

Variations

Want to make this cake your own? Here are a few ideas:

• Vegan Adaptation: Substitute the almond milk with another plant-based milk and replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or applesauce (¼ cup per egg).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that contains xanthan gum.
• Spice Level: Add a pinch of cayenne pepper to the chocolate mixture for a subtle kick. My friend, Priya, swears by this!
• Festival Adaptations: This cake is perfect for birthdays or celebrations. Add sprinkles, frosting, or even fresh berries on top.

Serving Suggestions

This cake is amazing on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cocoa powder or a few fresh raspberries also adds a nice touch. Serve it warm for the ultimate gooey experience!

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 3 days. To reheat, pop a slice in the microwave for a few seconds to soften the pudding layer.

FAQs

Let’s answer some common questions:

1. Can I use regular cocoa powder instead of Dutch Process cocoa powder? What’s the difference?

You can, but the flavor and texture will be slightly different. Dutch Process cocoa powder is less acidic and has a smoother, more mellow flavor. It also reacts differently with baking powder, resulting in a more tender crumb.

2. Can I make this cake ahead of time? How long will it keep?

Yes, you can! The cake will keep well for up to 3 days at room temperature in an airtight container.

3. What’s the best way to reheat the cake to get the pudding layer soft again?

A few seconds in the microwave usually does the trick. You can also reheat it in a preheated oven at 300°F (150°C) for about 10-15 minutes.

4. Can I substitute the almond milk with another type of milk?

Absolutely! Soy, oat, or coconut milk will all work well.

5. I don’t have espresso powder. Can I skip it, or is there a good substitute?

You can skip it, but it does enhance the chocolate flavor. If you want a substitute, you can use instant coffee granules (about 1 teaspoon).

6. Can I add chocolate chips to this cake?

Yes, definitely! About ½ cup of chocolate chips would be perfect. Add them to the batter before pouring it into the pan.

Enjoy baking (and eating!) this delicious Chocolate Espresso Cake. Let me know how it turns out in the comments below!