Gluten Free Mexican Chocolate Coffee Cake Recipes

GLUTEN-FREE CHOCOLATE ESPRESSO CAKE

Gluten-Free Chocolate Espresso Cake image

Gluten free chocolate cake mix marries with coffee for an indulgent and delightful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 10

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup strong coffee or espresso, room temperature
1 stick (1/2 cup) butter, softened
3 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
2 tablespoons strong coffee or espresso, room temperature
1 cup whipping (heavy) cream
Chocolate covered espresso beans, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.

Nutrition Facts : Calories 390, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 28 g, TransFat 1 1/2 g

GLUTEN-FREE MOIST CHOCOLATE CAKE

Gluten-Free Moist Chocolate Cake image

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Provided by ADeSouza

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

Ingredients

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g

GLUTEN-FREE COFFEE CAKE

Gluten-Free Coffee Cake image

After modifying several coffee cake recipes, I came up with this tasty gluten-free coffee cake good for serving with breakfast, lunch, or dinner.

Provided by Liesl

Categories Desserts Cakes Coffee Cake Recipes

Time 2h10m

Yield 10

Number Of Ingredients 29

Ingredients

1 tablespoon coconut oil, or as needed
½ cup tapioca starch
½ cup rice flour
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
2 egg whites
¼ cup white sugar
¼ cup brown sugar
3 tablespoons unsalted butter, softened
3 tablespoons shortening
2 tablespoons agave nectar
1 egg yolk
½ cup plain Greek yogurt
2 tablespoons plain Greek yogurt
¾ teaspoon vanilla extract
¼ cup brown sugar
3 tablespoons rice flour
3 tablespoons almond meal
1 tablespoon tapioca starch
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
5 tablespoons unsalted butter
¾ cup chopped pecans
1 ½ cups confectioners' sugar
2 tablespoons maple syrup
1 teaspoon water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 58.5 g, Cholesterol 47.7 mg, Fat 22.6 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 227.7 mg, Sugar 40.5 g

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