Gluten Free Mocha Chocolate Cake

A slice of double-layer mocha chocolate cake with light-colored frosting and chocolate chips on a white plate.

Gluten Free Mocha Chocolate Cake

If you're craving a chocolate cake that's a bit lower in sugar and has delicious coffee flavors, then make this Gluten Free Mocha Chocolate Cake (it's vegan too!)

Whole Grain, Vegan, gluten-free; Free of: dairy, soy, nuts, eggs, yeast, corn, white sugar

Course Cakes

Cuisine American

Keyword gluten free cake, mocha cake, vegan cake

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 175kcal

Author Adapted from a recipe in Living Without Magazine

Ingredients

1 cup hot brewed coffee regular or decaf
1 cup unsweetened cocoa powder
1 cup hot water
1 cup light tasting olive oil
1 cup unsweetened applesauce
2 teaspoons vanilla extract
½ cup Truvia
½ cup coconut sugar or other granulated sweetener
3 cups brown rice flour
⅓ cup flaxseed meal or ground chia seed
2 teaspoons baking soda
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum

Instructions

Preheat oven to 350 degrees F. Prepare 2, 9-inch cake pans (or 3, 8-inch cake pans) by spraying the sides with oil and placing a parchment circle in the bottom of each pan.
In a bowl, whisk together the coffee, cocoa powder, hot water, applesauce, oil, vanilla, sugar, and the Truvia. Mix well and set aside.
In a separate bowl, whisk together the flour, flaxseed meal, baking soda, baking powder, salt, and xanthan gum. Mix well.
Add the liquid ingredients to the dry ingredients and mix thoroughly. Pour batter into the prepared cake pans and bake in the oven for about 30-35 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for about 15 minutes. Remove from the cake pans and let cool completely before frosting.
Frost with Mocha Buttercream Frosting (below) or Fudgy Ganache. Enjoy!

Nutrition