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Gluten-Free Cappuccino Cake

Published: April 6, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 55 Minutes
Serves Serves 12 slices
Gluten-Free Cappuccino Cake
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Average Rating: 5 | Rated By: 7 users

This Gluten-Free Cappuccino Cake is a coffee lovers dream. Cocoa and coffee are an irresistible combination – a decadent coffee flavoured moist cake and a light coffee flavoured frosting is a dessert for “the company’s coming”. This is an impressive cake for when entertaining or that special occasion.

♥ It is all about the cappuccino frosting!

The cake itself is a simple soft sponge-like cake flavoured with cocoa and coffee, delicious enough as is. However, I wanted this cappuccino cake shine with flavour, so I made a frosting with cream cheese, ricotta cheese, maple syrup, coffeee and a hint of cocoa. Once the cake is finished baking, spread the frosting over top and dust with more cocoa. It is so GOOD! This gluten-free coffee cake is most certainly not your average dessert, just pure coffee satisfaction. Enjoy!

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

If you want something simpler and still keep the cappuccino flavour try our gluten-free cappuccino pavlova or soft keto cappuccino chocolate chunk cookies

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Ingredients

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