Friday Coffee Cake: Bittersweet Mocha

by Jeanne on October 2, 2009


Hey folks! Today’s coffee cake is brought to you by the rainy days we’ve been having in Seattle this week. I know what you’re thinking–rain? In Seattle? Nawww. Well, yes, fall started a couple of days ago. And to me, that means baking and chocolate.

This coffee cake was inspired by one I found in Mollie Katzen’s Sunlight Cafe cookbook. Mollie Katzen is probably best known for her two early vegetarian cookbooks, The Enchanted Broccoli Forest and The Moosewood Cookbook. I love all of her cookbooks and I think you really can’t go wrong with any of them!

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

Note: This recipe uses my gluten-free flower mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)

Special equipment needed:
-A stand mixer is helpful, but a hand mixer will do
-bundt pan

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

Enjoy!

PS: I realize that the picture of this coffee cake looks like last week’s. It’s the nature of coffee cakes. And the fact that I only have one bundt pan. I will get more. Soon. I promise.
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{ 2 comments… read them below or add one }

Michelle April 23, 2013 at 9:53 pm

Yum! Looking for inspiration for my birthday cake…I love that it uses your gluten-free ‘flower’ mix. I might have to grow me a batch of that ;)

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Jeanne April 24, 2013 at 3:23 pm

Michelle: Yay!

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