This post may contain affiliate links, please see our privacy
policy for details
Rich and chocolaty Gluten-Free Mocha Pecan Bundt Cake. Homemade gluten-free fudgy coffee bundt cake studded with pecan chunks and drizzled with mocha glaze. This gluten-free cake is easy to make and guaranteed to be a success.
WHAT IS GLUTEN-FREE MOCHA PECAN BUNDT CAKE?
This dessert is for chocolate and coffee lovers. The crumb is more like a moist brownie, and the crunchy pecans add extra richness. The mocha glaze adds an extra tasty touch of coffee flavor and chocolatey sweetness, making it the perfect finishing touch for Gluten-Free Mocha Pecan Bundt Cake. It’s a dessert that’s sweet without being too sugary.
MOCHA BUNDT CAKE RECIPE
The batter for gluten-free mocha pecan cake is basic gluten-free cake batter with added unsweetened cocoa powder, coffee, and vanilla. The moisture comes from a combination of butter, olive oil, and milk. And to give the cake a lift, I added eggs and baking powder.
Yes, as per WebMd, pure cocoa powder has potential health benefits, and is naturally gluten-free. Cocoa powder is made from roasted and ground cocoa beans, which do not contain gluten. However, it’s always essential to check the packaging of cocoa powder to ensure that it hasn’t been processed in a facility that also handles gluten-containing products, as cross-contamination can occur in such cases.
TIPS FOR SUCCESS FOR GLUTEN-FREE MOCHA BUNDT CAKE
Eggs, butter, and milk must be at room temperature. This will make blending easier but, more importantly, it will give the cake a tender crumb.
Once you have the wet mixture ready, add the dry ingredients and briefly stir to combine. Do not overmix, or the cake will become dense. Add the pecans at the very end.
Prepare the bundt pan by greasing it well with butter and then sprinkling it with sugar. Coating the bundt pan with sugar creates a thin layer between the pan and the cake batter. This layer acts as a barrier, reducing the chances of the cake sticking to the pan during baking. It helps ensure that the cake releases smoothly and cleanly when it’s time to unmold it.
Make sure the cake is baked. The easiest way to check is by inserting a toothpick in the middle, and it should come out clean or have a few moist crumbs.
Cool the cake in the pan for 30 minutes before transferring it onto a platter.
Glaze the cake after it has fully cooled.
CAN I CUSTOMIZE THIS RECIPE?
While the rich flavors of chocolate, coffee, and pecans in this bundt cake make this dessert perfect, feel free to get creative with your own additions. You could try adding in some chopped walnuts or hazelnuts for extra crunch, or chopped dates, or even swirl in some caramel or almond butter for a decadent twist. The possibilities are endless!
SERVING
Serve the mocha bundt cake at room temperature or heat it in a microwave for about 15 seconds and add a dollop of vanilla ice cream or fresh berries. YUM!
STORING
To keep the cake moist, be sure to store it in an airtight container at room temperature. The cake will keep for up to 3 days. If you’d like to extend its shelf life, store it in the refrigerator for up to 7 days. I like to bring the cake to room temperature before serving, or even reheating it in the microwave for about 15 seconds.
This Gluten-Free Mocha Pecan Bundt Cake is surprisingly simple to whip up, even for novice bakers. With just a few basic ingredients and some easy-to-follow instructions, you’ll have a beautiful and delicious cake ready to enjoy in no time.
Whether enjoyed as a decadent dessert for a special occasion or simply as a treat to brighten an ordinary day, this gluten-free MOCHA PECAN BUNDT CAKE with mocha glaze allows you to indulge in the simple pleasures of life.
Let’s Connect
Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you!
Preheat the oven to 350°F. Grease a 10-cup bundt pan with butter, and then sprinkle with sugar.
2.
In a medium bowl, whisk together the two flours, cocoa powder, baking powder, and salt.
3.
In a large bowl, beat the butter, olive oil, and sugar until creamy. Add one egg at a time, beating in between until fluffy. Add the milk, coffee, and vanilla and whisk to combine.
4.
Add the dry ingredients to the wet mixture, and using a spatula, combine until you no longer see dry patches. Stir in the pecans. Do not overmix.
5.
Pour the batter evenly into the prepared bundt pan.
6.
Bake for 60 minutes, and when a toothpick inserted in the center comes out clean.
7.
Cool in the pan for 30 minutes, then gently loosen the edges and invert onto a plate to cool.
8.
To prepare the mocha glaze: In a small bowl, sift together the powdered sugar and cocoa powder to remove any lumps. Gradually add coffee, 1 tablespoon at a time, until you reach your desired consistency. The glaze should be thick yet pourable. Drizzle over the cooled cake.
Leave a Comment
Rachel R.
My family love it with vanilla ice cream, thank you.
Marianne
Delicious, the crumb is moist, and one small slice is all you need because it is rich but so good!
Leave a Reply