Friday Coffee Cake: Bittersweet Mocha


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

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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Comments

  1. Meghan Dake-Morrell says

    I can’t tell you how much I appreciate your site and your book! About four years ago I came across the Parker House rolls recipe on a KQED website article re: Gluten Free Thanksgiving. The rolls were a hit for both the GF and non-gluten free folk alike. I make the rolls every year now – my daughter also loves them with honey for her post-Thanksgiving breakfast. I’ll look for your new book in 2015. Thank you for rescuing gluten free baking from the “eeeeyuk pile!”

  2. Michelle says

    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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