Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Gluten-Free Bittersweet Mocha Coffee Cake -adapted from one in Mollie Katzen’s Sunlight Cafe cookbook

print
Ingredients: 

1 C (2 sticks) unsalted butter, softened
1 C sugar
4 large eggs, room temp
1 TBL vanilla extract
2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1/3 C unsweetened cocoa powder
1/2 tsp salt
2 tsp baking powder
3/4 C strong brewed coffee (I actually use decaf instant coffee ’cause it’s easy)
1/4 C milk
1 C semisweet chocolate chips
-butter and tapioca flour for pan


-Preheat the oven to 350 degrees
-butter and flour a bundt pan
-make your coffee. Measure out 3/4 C and put in small bowl. Add milk. Set aside
-in large bowl, beat butter until fluffy. Add sugar and beat several minutes more
-add vanilla extract, beat in
-add eggs, one at a time, beating until smooth
-add dry ingredients and coffee mixture to butter mixture, alternating the addition of each, beginning and ending with dry ingredients
-fold in chocolate chips
-transfer batter to prepared pan. Thump the pan on the kitchen counter to get rid of any large air bubbles.

-Bake for about 50-55 mins, or until tester comes out clean

-Cool on rack for 10 minutes, then carefully invert onto cooling rack

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
katie.horgan.75's picture
katie.horgan.75

Top Recipe Keepers





Share with Facebook