Hey folks! Today’s coffee cake is brought to you by the rainy days we’ve been having in Seattle this week. I know what you’re thinking–rain? In Seattle? Nawww. Well, yes, fall started a couple of days ago. And to me, that means baking and chocolate.
This coffee cake was inspired by one I found in Mollie Katzen’s Sunlight Cafe cookbook. Mollie Katzen is probably best known for her two early vegetarian cookbooks, The Enchanted Broccoli Forest and The Moosewood Cookbook. I love all of her cookbooks and I think you really can’t go wrong with any of them!
Gluten-Free Bittersweet Mocha Coffee Cake
-adapted from one in Mollie Katzen’s Sunlight Cafe cookbook
Special equipment needed:
-A stand mixer is helpful, but a hand mixer will do
-9-10 cup bundt pan
Ingredients:
1 cup (2 sticks; 8 oz; 225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs, room temp
1 tablespoon vanilla extract
2 cups (290 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1/3 cup (40 g) unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons aluminum-free, double-acting baking powder
3/4 cup (180 ml) strong brewed coffee (I actually use decaf instant coffee ’cause it’s easy)
1/4 (60 ml) cup milk
1 cup (70 g) semisweet chocolate chips
-butter and tapioca flour for pan
-Preheat the oven to 350 degrees F
-butter and flour a bundt pan
-make your coffee. Measure out 3/4 cup and put in small bowl. Add milk. Set aside
-in large bowl, beat butter until fluffy. Add sugar and beat several minutes more
-add vanilla extract, beat in
-add eggs, one at a time, beating until smooth
-add dry ingredients and coffee mixture to butter mixture, alternating the addition of each, beginning and ending with dry ingredients
-fold in chocolate chips
-transfer batter to prepared pan. Thump the pan on the kitchen counter to get rid of any large air bubbles.
-Bake for about 50-55 mins, or until tester comes out clean
-Cool on rack for 10 minutes, then carefully invert onto cooling rack
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.
This post contains affiliate links–which means that I get a tiny percentage of each purchase you make through the link (at no extra cost to you!). Thank you!
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I can’t tell you how much I appreciate your site and your book! About four years ago I came across the Parker House rolls recipe on a KQED website article re: Gluten Free Thanksgiving. The rolls were a hit for both the GF and non-gluten free folk alike. I make the rolls every year now – my daughter also loves them with honey for her post-Thanksgiving breakfast. I’ll look for your new book in 2015. Thank you for rescuing gluten free baking from the “eeeeyuk pile!”
Meghan: I’m so glad!!
Yum! Looking for inspiration for my birthday cake…I love that it uses your gluten-free ‘flower’ mix. I might have to grow me a batch of that 😉
Michelle: Yay!