Gluten Free Cappuccino Cake

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


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
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


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
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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