Hey friends! I’ve got a real treat for you today. Some of you may know that my husband has a gluten allergy, so I post gluten free recipes that the whole family likes from time to time. Well he is especially excited about the tweaks I made to a chocolate cake recipe, adding brewed coffee and swapping out the all-purpose flour for a gluten-free baking flour blend. These little mocha cakes let you offer beautiful presentation with surprisingly little effort! No matter where you stand on gluten free diets, you can use your favorite flour blend to have these cakes made and cooling in an hour or less.
So why coffee? Well, it’s getting warmer and a hot cup of coffee is a once-a-day thing for me again. I am an Absopure blogger, and I use their home delivery service for all our bottled water, KCups, and our water cooler. While they are providing me with water and coffee used in today’s post, all the opinions and the recipe included in today’s post are all mine.
Anyway, the nicest part is that I didn’t even have to make a trip to the store for today’s recipe. You may already be enjoying delivery services at your office, but they do home delivery as well! And having an Absopure water cooler has prompted my children to drink MUCH more water than ever before! Win-win.
But back to baking.
So my recipe makes up four mini bundt cakes. If you’re using a regular sized tube style pan, you’ll want to double this recipe. You’ll be brewing one cup of coffee (okay two if you drink the first one) and just drizzling them with icing. So really as far as cakes go, this recipe is easy to manage!
The only key is to cool these babies in their pans for about a half hour before you turn them out onto a rack or a plate. And this little trick for icing will make it a breeze! When you make up your icing, load it into a zippered sandwich bag, and squeeze out all the air. Snip a tiny triangle off the lower corner of the bag, and you’ll be able to get those nice thin icing lines on your cakes just by squeezing your makeshift icing bag.
- 2 eggs, separated
- 1 -1/2 c. confectioner's sugar
- ½ c. softened butter
- ½ c. cocoa powder
- ½ c. strongly brewed coffee (cooled)
- 1 c. gluten-free baking flour
- 1 tsp. baking powder
- 2 c. confectioner's sugar
- ½ c. softened butter
- 2 tsp. cocoa powder
- 3-4 Tbsp. coffee
- Preheat oven to 350°F. Grease or spray 4 mini bundt pans with nonstick spray (note - check spray for gluten.)
- Beat egg whites in a glass or metal bowl until soft peaks form. I just tossed mine in the stand mixer on a medium speed while I prepared the rest of the batter.
- Beat 1-1/2 cups confectioner's sugar and ½ cup butter together in a bowl until creamy, then add the egg yolks until fully blended.
- Sift together flour and baking powder, and stir flour mixture into creamed butter mixture, alternating with cooled coffee until just mixed. Finally, fold egg whites into the batter. Pour batter into the prepared pans.
- Bake for 25-35 minutes (or 50-60 minutes for a large pan) until the edges of the cakes pull away from sides and a toothpick inserted in the center comes out clean. Cool cakes for at least 30 minutes before turning out of pans onto serving plates.
- Prepare the icing by beating 2 cups confectioners' sugar, ½ cup butter, and cocoa powder together in a bowl until smooth; beat 2 Tbsp. coffee in until icing gets creamy, and add additional coffee a teaspoon or two at a time until you reach desired consistency - a slightly thinner mixture than traditional frosting.
- Add icing to piping bag and drizzle over cakes.
So I hope you enjoyed today’s sweet little break, and I’d love to hear if you try this recipe. It’s going in our special occasion rotation for sure because it’s so easy (especially with our home delivery service through Absopure!) and setting a beautiful little cake in front of someone you love is such a happy feeling! They’ll never know it took so little effort!