Gluten Free Cappuccino Cake

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Average Rating: 5 | Rated By: 1 users

This coffee flavoured cake is not your average gluten free desert. The coffee flavour truly shines through this moist, decadent cappuccino cake topped with delicately flavoured icing. It is a coffee lovers dream

Ingredients

  • 1 cup almond flour
  • 1 cup all-purpose gluten free flour
  • ¾ cup turbinado raw sugar or sweetener of your choice
  • 2 Tbsp. pure cocoa powder
  • 2 tsp. baking powder (preferably aluminum-free)
  • 1 ½ tsp. baking soda
  • ½ cup Greek full-fat plain yogurt
  • ½ cup strong coffee
  • ½ cup milk
  • 2 eggs
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. pure vanilla
  • ¼ tsp. sea salt
  • FOR THE FROSTING
  • ½ cup cream cheese (low fat if you prefer), room temperature
  • ½ cup ricotta cheese
  • ¼ cup sweetener of your choice (I used pure maple syrup, it gives it extra flavour)
  • 1 Tbsp. strong coffee
  • 1 tsp. pure cocoa plus some for dusting
  • Instructions

  • Preheat oven to 350 F. Line a 9-inch springform cake pan with a circle of parchment paper
  • In a large bowl, combine dry ingredients
  • In a separate bowl whisk together wet ingredients
  • Add wet ingredients to dry and mix well until combined
  • Pour batter into a prepared cake pan and bake for 50 - 55 min, or when a toothpick inserted in the middle of the cake comes out clean. Cool completely before removing from the cake pan
  • FOR THE FROSTING
  • Beat cream cheese, ricotta, sweetener, coffee and cocoa, until creamy. Taste and adjust sweetness if needed
  • Spread frosting over cooled cake and dust with cocoa powder


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