Gluten-Free Flourless Chocolate Espresso Cake
Okay, let's dive into the delicious world of gluten-free desserts! I'm so excited to share this post with you because, let's be honest, finding truly decadent gluten-free treats can feel like searching for a unicorn sometimes. But trust me, this recipe is the real deal. You won't believe it's gluten-free, and neither will your friends and family!
I've always loved baking, but when I had to go gluten-free, it felt like I'd lost my creative outlet in the kitchen. So many recipes were either flavorless, dry, or just plain… sad. That's what fueled my mission to create gluten-free desserts that are not only just "okay," but utterly and completely irresistible. This recipe, my friends, is the culmination of years of experimentation, many kitchen mishaps, and a whole lot of happy taste tests. Get ready to wow your taste buds, because we're making the most gloriously decadent Flourless Chocolate Espresso Cake!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted, plus extra for greasing the pan
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 1 teaspoon espresso powder (instant coffee works in a pinch but espresso is preferred!)
- 1 cup boiling water
- 2 large eggs, lightly beaten
- 1 ½ teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour blend (make sure it includes xanthan gum, if not add ¼ teaspoon xanthan gum to recipe)
- ¾ teaspoon baking soda
- Optional: chocolate shavings or fresh berries, for garnish
Instructions
- Get Ready to Bake: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with cocoa powder (this prevents sticking better than flour!). Set the pan aside. This is a step you really don't want to skip, trust me on this one!
- Combine Dry Ingredients: In a large bowl, whisk together your sugar, sifted cocoa powder, and salt.
- Espresso Surprise: In a separate heat-proof bowl (I love using my Pyrex glass bowl here), whisk together the espresso powder and the boiling water until the espresso powder is dissolved. This step releases incredible flavor and adds depth.
- Blend Liquids: Pour the hot espresso mixture into your bowl of dry ingredients and whisk until everything is well combined and smooth. It might look a little like brownie batter at this point, and that's perfectly okay! Now whisk in your melted butter until it's beautifully incorporated.
- Eggs & Vanilla Magic: Gently whisk in your lightly beaten eggs one at a time, making sure they are completely blended in before adding the next one. Then, stir in your vanilla extract. Make sure these are incorporated fully into the batter, blending well, at this point is key.
- Adding the Flour: In a separate small bowl, whisk together your gluten-free flour and baking soda. Gradually add the flour mixture to the wet ingredients. Fold with a spatula until just combined. Be careful not to overmix here, you want the batter to be light, and fluffy. I recommend a silicone spatula to get every last bit.
- Time to Bake: Pour your batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Don't overbake! We're going for fudgy and moist, not dry.
- Cool It Down: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This step is crucial, so be patient! I know it smells amazing, but let it be. While the cake is cooling, think about those gorgeous toppings we're going to add.
- Optional Finishing Touches Once completely cooled, feel free to dust with powdered sugar or add your desired toppings such as chocolate shavings or fresh berries. The world is your delectable oyster!
Tips & Tricks
- Spice it Up: For a little extra warmth, add ½ teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients. The subtle heat really enhances the chocolate flavor!
- Coffee is Key: Using strong brewed espresso enhances the richness of the chocolate, making it even more decadent. If you don't have espresso powder a few table spoons of cooled strong brewed coffee can do wonders!
- Dairy-Free Option: You can use a dairy-free butter alternative in place of regular butter. Opt for a brand that is solid at room temperature, not oil based, for best results.
- Flour Power: Not all gluten-free flour blends are created equal! If your blend doesn't contain xanthan gum, add ¼ teaspoon to ensure a good texture in your cake.
- Perfect Baking Pan: If you're a frequent baker, I highly recommend investing in a good quality non-stick springform pan - makes removing baked goods a breeze!
Flourless Chocolate Espresso Cake Recipe Card
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yields: 8-10 servings
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 1 teaspoon espresso powder
- 1 cup boiling water
- 2 large eggs, lightly beaten
- 1 ½ teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- ¾ teaspoon baking soda
- Optional: toppings such as chocolate shavings or fresh berries
Instructions
- Preheat oven to 350°F. Grease and dust a 9-inch round cake pan.
- Whisk together sugar, sifted cocoa powder, and salt in a bowl.
- Mix the espresso powder with boiling water.
- Add hot espresso to dry ingredients and add the melted butter whisking throughout mixing process.
- Mix in the eggs one at a time, then stir in vanilla extract.
- Whisk together gluten-free flour and baking soda. Add the mixture to the wet ingredients.
- Pour batter into the pan. Bake for 30-35 minutes.
- Let cool for 10-15 minutes in pan and transfer to a wire rack to cool completely.
- Once cooled add toppings and enjoy.
There you have it! A gluten-free dessert so decadent, so rich, and so flavorful that everyone will be begging for the recipe. I really hope you give this one a try. Happy baking, my friends, and let me know in the comments below how it turns out! I absolutely love seeing your creations. Don't forget to share with me what you topped your cake with! I can't wait to see what you do with it. Happy baking!
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