Gluten Free Mocha Cake

Name: Gluten Free Mocha Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup brewed coffee or espresso; 1 cup unsalted butter (plus more for pan); ¾ cups cocoa powder; 10.5 ounces 1:1 gluten-free flour with xanthan gum (about 2 cups); 2 cups granulated sugar; 1 ½ teaspoons baking soda; ¾ teaspoon kosher salt; 2 eggs; ⅔ cups sour cream; 4 large egg whites (room temperature); 1 ¼ cup granulated sugar; 2 cups unsalted butter (room temperature); ¼ cup espresso or coffee (cooled); 4 ounces dark chocolate

This gluten-free mocha cake is layered with deep chocolate flavor and a hint of espresso in every bite. Topped with a silky mocha Swiss buttercream, it's the kind of dessert that feels both elegant and indulgent. Perfect for birthdays and celebrations. This cake delivers bold flavor and bakery-worthy texture.

Several white plates, each with a slice of chocolate layer cake with light brown frosting, are arranged on a table. A spoon and a small bowl of coffee beans are also visible.

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Skill Level: Intermediate simply because layer cakes take some planning.

Flavor Remix: Swap out the mocha buttercream for chocolate ganache or a traditional chocolate buttercream.

Allergy Watch: Nut-Free

This gluten-free mocha cake is everything a chocolate lover dreams of-rich, moist, and full of bold flavor. The secret? Sour cream, which adds incredible moisture and helps the cake stay fresh for up to a week in the fridge.

Instead of relying on instant espresso powder, this recipe uses brewed coffee as the liquid, infusing the cake with a deeper, more robust mocha flavor that truly sets it apart.

I prefer to use a Swiss buttercream because it doesn't rely on powdered sugar. This less-sweet frosting pairs perfectly with the sophisticated espresso flavor.

Ingredient Notes

Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. The butter for the frosting should be room temp soft but still hold its shape.
Coffee: Espresso will give a stronger flavor, but dark coffee works as well.
Cocoa Powder: Try Dutch-processed cocoa powder; the better the quality of the chocolate, the better the flavor.
Baking Soda: This recipe relies on baking soda, which reacts with the acid in the sour cream rather than baking powder.
Eggs: Use room temperature eggs for the best texture.
Sour Cream: Or use full-fat Greek yogurt.
Dark Chocolate: Use a chopped chocolate bar or baking chips.

A flat lay of baking ingredients in bowls and plates for a gluten free mocha cake: cocoa powder, gluten-free flour, sour cream, brewed coffee, dark chocolate, butter, baking soda, eggs, and sugar.

How to Make Gluten Free Mocha Cake

A step-by-step visual guide for making this gluten-free cake. You can skip to the recipe for the full written instructions.

A saucepan filled with smooth, melted chocolate sauce sits on a light marble surface.

Melt the Butter

Fully melt the butter with the coffee. Then whisk in the cocoa powder until smooth.

A metal whisk rests in a glass bowl filled with mixed flour on a white surface.

Combine Dry Ingredients

Sifting the dry ingredients together will result in a fluffier texture and ensure the leavening agent (baking soda in this recipe) is evenly distributed.

A metal mixing bowl containing a light yellow, slightly frothy liquid batter on a white surface.

Beat Eggs and Sour Cream

You can use a stand mixer with the paddle attachment, a handheld mixer, or go old-school with a whisk and some elbow grease.

A metal mixing bowl filled with smooth chocolate batter, with a wooden spatula resting inside.

Mix

Alternate adding the flour and the cooled coffee and chocolate mixtures until you get a smooth batter.

Two round cake pans filled with chocolate cake batter on a light-colored countertop.

Divide the Batter

Evenly divide the batter between two greased cake pans. I recommend lining with parchment. Tap a few times to release air bubbles and rest before baking.

Two round chocolate cakes in metal pans, freshly baked and resting on a light-colored surface.

Bake and Cool

You can use the toothpick method to tell if a cake is done, or bake until 205°F (use an instant-read thermometer). Cool in the pan for at least 10 to 15 minutes before turning on the rack.

A chocolate cake with the domed top being leveled off using a serrated knife; the removed cake top is on the side.

Trim the Cake

Make sure the cake is completely cool before trimming off the top to create a flat surface for stacking. Use a serrtated knife for the best results.

A round chocolate cake with a shiny surface sits next to a brush resting in a small bowl of liquid on a white background.

Cake Syrup

Brushing on simple syrup helps keep the cake moist. Use a 1:1 ratio of water to sugar and heat until the sugar has dissolved. You can add coffee extract or liquor for additional flavor.

A bowl of whipped light brown frosting with a spoon in it, viewed from above on a light surface.

Prepare the Mocha Frosting

It may look curdled or soupy before coming together-just keep mixing, warming the bowl slightly if it's cold and clumpy, or chilling it briefly if too runny.

A two-panel image shows a chocolate cake being assembled: one side has frosting spread on a cake layer, the other side shows a second cake layer ready to be placed on top.

Frost the Cake

To frost a layer cake, spread a thin layer of frosting between each layer, then cover the top and sides with an even coat, smoothing it out with an offset spatula. I like to put the top layer on the bottom up so the top is perfectly flat. Decorate as desired.

Recipe Tips

Always weigh your flour rather than using a measuring cup.
If using a measuring cup and not a scale, use a spoon to scoop your flour out. You don't want to pack it down.
Make sure the chocolate mixture is cooled before adding it to the eggs.
Use a scale to weigh the cake pans to ensure you have evenly distributed the batter for even layers.
Always rest gluten-free batters before baking. Just 10 minutes rehydrates the flour and proteins, building a better structure.
Use cake collars for an even bake and less dome to the top.
Do not trim the cakes until they are totally cool.
Try a melted chocolate drip across the edge for a finished look.

More Gluten Free Cake Recipes

A chocolate layer cake with chocolate frosting sits on a metal platter. A slice is being lifted, showing the cake’s interior. Plates, a vase, and a pitcher are in the background.

Make Ahead and Storing

Make Ahead: The cake can be made 1 day in advance (before frosting), cooled layers should be returned to the tins and covered. They can be stored at room temperature or in the fridge. The buttercream frosting should be stored in an airtight container and kept in the refrigerator. Set out for 1 hour to soften before you frost your cake.

Storing: Your finished cake should be covered and stored in the refrigerator. It will last for up to a week when properly stored.

Freezing: Do not freeze.

📖 Recipe

Recipe Questions

Can I make this cake dairy-free?

Most likey you can substitute dairy-free butter and sour cream but I haven't tested it for the cake. It does work for the buttercream.

Can I make this as cupcakes or in a different pan size?

Yes, you can absolutely make this mocha cake as cupcakes or use a different pan size. For cupcakes, fill liners about ⅔ full and bake at the same temperature, checking for doneness around 18-22 minutes. If using a different pan (like a 9x13 or bundt), adjust the baking time accordingly-start checking 5-10 minutes before the listed time for thinner layers or add time for deeper pans. Be sure to grease and line your pans well for easy release.