Chocolate Cappuccino Cake Gluten & Dairy Free
Cappuccino cake is a delicious combination of chocolate and coffee flavors, perfect for coffee lovers!
This is vegan and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Chocolate Cappuccino Cake Gluten & Dairy Free
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a round cake pan with coconut oil.
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In a large bowl, whisk together the gluten-free flour blend, cocoa powder, instant coffee granules, baking powder, baking soda, and salt.
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In a separate bowl, mix together the coconut oil, maple syrup, vanilla extract, almond milk, and apple cider vinegar.
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Pour the wet ingredients into the dry ingredients and mix until well combined.
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Fold in the dark chocolate chips.
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Transfer the batter into the greased cake pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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In a mixing bowl, whip the coconut cream and powdered sugar until light and fluffy.
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Spread the whipped coconut cream over the cooled cake.
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Dust with cocoa powder before serving.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
