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–+ servings
A slice of chocolate layer cake with light brown frosting on a white plate with a fork, sitting on a wooden table.

Gluten Free Mocha Cake

This gluten-free mocha cake recipe creates a cake that is rich, chocolatey, and incredibly moist thanks to the sour cream and brewed coffee in the batter. Paired with a smooth mocha Swiss meringue buttercream, it’s a decadent dessert that stays moist for days.
Prep Time 15 minutes
Cook Time 35 minutes
Cooling 2 hours
Total Time 50 minutes
Servings 12

Ingredients

Mocha Gluten Free Cake

  • 1 cup (237 ml) brewed coffee or espresso
  • 1 cup (227 g) unsalted butter plus more for pan
  • ¾ cups (64.5 g) cocoa powder
  • 10.5 ounces (297 g) 1:1 gluten-free flour with xanthan gum about 2 cups
  • 2 cups (400 g) granulated sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 2 eggs
  • ⅔ cups (157 ml) sour cream

Mocha Frosting

  • 4 large egg whites room temperature
  • 1 ¼ cup (250 g) granulated sugar
  • 2 cups (454 g) unsalted butter room temperature
  • ¼ cup (59 ml) espresso or coffee cooled
  • 4 ounces (113.4 g) dark chocolate

Instructions

Mocha Gluten Free Cake

  • Preheat the oven to 350°F. Butter two 8-inch round cake pans with 2-inch-high sides. Line the pans with parchment paper, then butter the paper and sides of the pans.
  • Add the coffee and butter to a large saucepan. Over medium heat, melt the butter and bring the mixture to a simmer. Remove from the heat, add the cocoa powder, and whisk until smooth. Let cool while you prepare the other ingredients.
  • In a large bowl, add the flour, sugar, baking soda, and salt. Whisk to combine. Set aside.
  • Add the eggs and sour cream to a large bowl. Beat with an electric mixer or a stand mixer fitted with the paddle attachment until blended. Add the cooled coffee and chocolate mixture, and beat on low speed just until combined.
  • Gradually add the flour mixture, beating on low. Use a rubber spatula to fold the batter until fully combined. Divide the batter evenly between the prepared pans. Let the cakes rest for 10 minutes before baking.
  • Bake the cakes until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the cakes to a wire rack and let cool for 10 minutes. Turn the cakes out onto the rack and let cool completely before frosting.

Mocha Frosting

  • Chop the chocolate. Heat in the microwave in 30-second increments, stirring after each, until completely melted. Set aside.
  • In the bowl of a stand mixer, whisk together the egg whites and sugar. Set the bowl over a saucepan with 2 inches of simmering water. Whisk constantly until the mixture is hot, no longer grainy, or reaches 160°F on a candy thermometer (about 3 minutes).
  • Return the bowl to the stand mixer. Whip on medium-high speed until stiff peaks form and the bowl feels cool to the touch (about 5–10 minutes).
  • Switch to the paddle attachment. Gradually add the cubed, room-temperature butter and mix until smooth.
  • Add the melted chocolate and espresso powder. Mix until fully combined and silky smooth.

Equipment

  • 2 8-inch cake pan
  • large saucepan
  • Large mixing bowl
  • electric mixer or stand mixer