Cappuccino Cake

Have your cake and get your coffee fix, too, with this dense and decadent gluten free Cappuccino Cake.

I’m bringing together two of my favs here: strong coffee and rich dessert. I don’t think I’m alone in this fan club.


Even Julia Child said, “A party without cake is just a meeting." I couldn't agree more, Julia!


There's something sensual about a cappuccino. The wide set mug, the beautiful foam on top with a light sprinkle of cinnamon, and the combination of rich espresso with creamy milk - it's just a sexy bevvy...it's the 'Saturday night date in New York City' of coffee. For this cake, dense vanilla cake and airy whipped cream frosting are both infused with fresh espresso, rich chocolate, and the subtle flavors of vanilla and cinnamon.


If you love cake, coffee, whipped cream, and you’re always searching for a new gluten free dessert option, then recipe is for you. Make it for your fam, holiday gatherings and entertaining, or just because!


Have your cake and get your coffee, too.

Prep Time: 30 Minutes

Cook Time: 1 Hour

Yield: 1 9-Inch Cake (Made in a springform pan)


Ingredients

For the Cake:

3 cups gluten free all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 sticks unsalted butter, at room temperature

1 cup coconut sugar

4 eggs, at room temperature

2 tablespoons vanilla extract

2 tablespoons espresso or strong coffee, at room temperature

1 ¼ cups oat milk


For the Whipped Cream Frosting:

2 cups heavy whipping cream

½ teaspoon cinnamon

4 ounces dark chocolate, melted in 20-second increments in the microwave or in a double boiler, plus more unmelted chocolate, roughly chopped for topping

2 tablespoons espresso or strong coffee, at room temperature

1 teaspoon vanilla extract


Directions

Preheat the oven to 350 degrees F.


For the Cake:

  1. Spray your springform pan with cooking spray and place aside.

  2. Whisk the flour, baking powder, and salt in a bowl until combined.

  3. Beat the butter and sugar in a mixer on medium-speed until combined, and then beat in eggs one at a time. Then beat in the vanilla and the espresso. Scrape down the sides as necessary.

  4. In batches (about 4), beat in the flour mixture, adding the milk between batches. End with the final batch of flour until the batter is smooth.

  5. Pour the batter in your pan and bake for about 50 minutes, until the cake is golden on top and a toothpick comes out clean when inserted. Place aside to allow the cake to cool completely before releasing from the spring and frosting.

For the Frosting (You can prep this while your cake bakes):

  1. Add the whipping cream and cinnamon to a large cold bowl and beat on medium speed until peaks form, about 5-7 minutes, scraping the sides as necessary to ensure even whipping. Keep a close eye to not over whip, because then you’ll end up with butter. You should see smooth, thick peaks, not choppy.

  2. Once the cream is whipped and the melted chocolate is room temperature, use a spatula to gently fold in the chocolate-coffee mixture, Fold until the whipped cream reaches a cocoa shade. Place in the fridge to remain chilled.

Assemble:

  1. Release your fully cooled cake onto a cake stand or serving dish. Use a spatula to coat generously with the whipped cream topping. Top with roughly chopped dark chocolate. Serve room temperature and store in the fridge for up to a week.




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