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This gluten free Chocolate Coffee Cake combines two of my favourite flavours for a rich and fudgy loaf cake, topped with a rich espresso chocolate ganache. It’s deliciously decadent, surprisingly easy to make and completely gluten free!
This Chocolate Coffee Loaf Cake is SO Moreish!
- Why choose this recipe? If you love chocolate and coffee, what’s better than a chocolate coffee cake? It’s rich, it’s decadent, and it’s SO easy to make. Plus it’s gluten free and nobody will know – so everyone can enjoy a slice.
- Top tip: Pop a slice in the microwave for 10-20 seconds before serving for extra yumminess. The ganache melts into the most insanely good chocolate sauce.
- Flour of choice: I always use the FREEE Self-Raising Gluten Free Flour for this but you can also use a plain gluten free flour and add some baking powder.
- Anything else? If you love this recipe be sure to check out my Gluten Free Coffee and Walnut Cake and my Gluten Free Chocolate Cake recipes next.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this chocolate and coffee cake with the full quantities. But here are the main ingredients and ideas for any swaps.
- Butter: Or use a baking margarine like Stork for a dairy free recipe.
- Gluten Free Self-Raising Flour: Make your own by adding 1 tsp gluten free baking powder per 100g gluten free plain flour.
- Cocoa Powder
- Caster Sugar: Look for baker’s sugar in the US.
- Eggs
- Coffee: You’ll need a combination of espresso coffee for the cake and instant coffee for the ganache. Instead of espresso you can make 60ml very strong instant coffee.
- Double Cream: Use heavy cream in the US. For dairy free, use a dairy free cream.
- Chocolate: I used an even split of milk and dark chocolate but you can choose one or the other – or use a dairy free chocolate.
How to Make a Chocolate Coffee Cake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free chocolate and coffee cake is to make.
Storing and Freezing Instructions
TO STORE: This cake will keep for up to a week at room temperature or in the fridge. Just be careful it doesn’t get too warm or the ganache will melt!
TO FREEZE: You can easily make the chocolate coffee cake and then freeze it ready to defrost and ice when ready to serve. Slices can also be frozen to enjoy later.
More Gluten Free Cake Recipes
If you like this gluten free chocolate coffee cake then make sure you check out these other gluten free cake recipes too…
- Gluten Free Caramel Latte Cake
- Gluten Free Vanilla Loaf Cake
- Gluten Free Marble Cake
- Gluten Free Victoria Sponge
- Gluten Free Carrot Cake
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Chocolate Coffee Cake Recipe
Equipment
Ingredients
For the cake
- 175 g unsalted butter, or dairy free spread
- 130 g gluten free self-raising flour, (or see notes if using gluten free plain flour)
- 45 g cocoa powder
- 175 g caster sugar
- 3 large eggs
- 1 double espresso shot, approx 60ml – see notes
For the frosting
- 100 ml double cream
- 100 g milk chocolate
- 100 g dark chocolate
- 1 heaped tsp instant coffee
Instructions
To make the cake:
- Grease and line a 2lb loaf tin with baking paper or a loaf tin liner. Preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Make the cake batter by placing all of the ingredients in a large mixing bowl and beating with an electric whisk or wooden spoon until smooth.
- Pour the cake batter into the lined tin and bake in the middle of the oven for 50-55 minutes, until a skewer in the centre comes out clean. Remove from the oven and cool on a wire rack.
To make the ganache:
- Once the cake is cool, make the ganache. Place the instant coffee in a pestle and mortar and grind until it forms a fine powder.
- Finely chop the chocolate (the smaller the pieces, the better) and place into a large bowl. Add the coffee powder on top and stir together with a spatula.
- Add the double cream to a pan and place on a low heat. As soon as the cream starts to simmer (not boil!) take it off the heat and pour over the chocolate and coffee.
- Mix continually until smooth and all the chocolate has melted. Allow to cool until it thickens enough to spread. Thickly spread the ganache over the whole cake and finish with a bit of grated chocolate. Leave for 10-15 minutes to set.
Notes
- Espresso vs Instant Coffee: For the espresso measure for the cake, I used the ‘Luongo’ button on my Nespresso which makes about 60ml. You could substitute this with the same amount of instant coffee mixed with hot water, made to the strength of your choosing.
- Storing: This cake will keep for around 3 days in an airtight container. If you want to make this ahead of time and freeze this cake, do it before you make the ganache and then thoroughly defrost before decorating.
- To Use Plain Flour: Mix 130g plain gluten free flour with 1.5 tsp gluten free baking powder and 0.25 tsp xanthan gum (if your flour mix doesn’t already contain this).
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Chocolate Coffee Cake! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
More Gluten Free Cakes and Bakes
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As Dove FREEE SR flour contain xanthan gum, why in above ingredients do you say to add 1/4 tsp xanthan gum
cheers
Jane
Deliciously simple and no one knew it was gluten free!