A delicious and tender cake with unexpected ingredients and the always delicious combination of chocolate, cinnamon and coffee, Chocochino Cake. Great as a frosted layer cake or a bundt cake with a sprinkle of powdered sugar.
A quick and easy recipe to put together, this cake works beautifully in a bundt pan or as a layer cake. It has a beautiful texture and is great with or without frosting.
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| Prep Time | 15 minutes |
| Cook Time | 30-35 minutes |
| Servings |
servings
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Ingredients
- 3 cups all purpose gluten free flour mix with xanthan gum see note*
- 2 cups granulated sugar
- 1/3 cup cocoa powder unsweetened
- 1 tsp dark cocoa powder optional - for a deeper chocolate flavor
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups mayonnaise (needs to be real mayonnaise, vegan mayo does not work in this recipe)
- 1 1/2 cups coffee hot freshly brewed
- 2 tsp vanilla extract
Ingredients
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Instructions
- Preheat oven to 350 degrees and prepare your desired pan(s). This recipe will make 2 - 8 or 9" pans, 1- 9" bundt pan, 1- 9x13" pan or 24 cupcakes. Prepare pans with cooking spray or grease and then flour - I use cocoa powder for this cake. Line cupcake pans with liners.
- In a large bowl, measure out gluten free flour, sugar, cocoa(s), baking soda, cream of tartar, baking soda, baking powder, salt and cinnamon.
- Whisk until well blended.
- Add mayonnaise, mixing with a rubber spatula well until blended.
- Slowly add the hot coffee to the mix, stirring gently until well blended and cake mix is smooth.
- Add vanilla and mix thoroughly.
- If needed, add xanthan gum and stir just enough to incorporate - about 6 stirs.
- Pour into prepared pan(s), making sure that cake mix is evenly distributed.
- Bake in a 350 degree oven until the cake top is set, the edges are just beginning to pull away from the pan, and a tester comes out clean when inserted into the middle of the cake.
- Place pan(s) on cooling rack for ten minutes to cool.
- Run knife around edge of pan and invert cake onto cooling rack. Allow to cool completely.
- Once cake is completely cooled, frost or powdered sugar as desired and serve.
- This cake stores well on the counter top, loosely covered with a cake dome or parchment paper.
Recipe Notes
*If your gluten free flour mix does not contain xanthan gum, add 3 teaspoons xanthan gum to your flour mix.
This Chocochino Cake recipe is gluten free and vegetarian.
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