Gluten-Free Mocha Cake with Vegan Coffee Buttercream

Name: Gluten-Free Mocha Cake with Vegan Coffee Buttercream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 473 milliliters organic cane sugar; 158 milliliters mild flavor oil (such as sunflower seed, grapeseed, or canola); 237 milliliters cocoa powder; 237 milliliters unsweetened coconut milk beverage (such as So Delicious Dairy Free); 118 milliliters dairy-free margarine (such as Earth Balance Soy-Free), softened; 118 milliliters dairy-free coffee creamer (such as So Delicious Dairy Free Coconut Creamer); 473 milliliters dairy-free chocolate chips; 473 milliliters gluten-free flour blend (see Sarahs homemade blend); 1 Tbsp instant coffee granules; 12 servings Candy pearls, optional; 710 milliliters organic powdered sugar, sifted; 1 teaspoon sea salt; 59 milliliters organic non-hydrogenated shortening; 1 teaspoon pure vanilla extract; 1 Tbsp warm water; 2 Tbsps white vinegar

You can never have too many dessert recipes, so give Gluten-Free Mocha Cake with Vegan Coffee Buttercream a try. This recipe serves 12. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 746 calories, 7g of protein, and 30g of fat per serving. Head to the store and pick up non-hydrogenated shortening, coconut milk beverage, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat your oven to 350ºF.Line the bottom of 2 8-inch round cake pans with parchment paper and spray each with cooking spray.In a large mixing bowl, sift together the flour blend, sugar, cocoa powder, baking powder, baking soda and salt.In a medium-sized bowl, combine the coconut milk beverage, warm water, oil, vinegar, and vanilla.

Ingredients you will need

Coconut Milk Beverage

Baking Soda

Cooking Spray

Cocoa Powder

Flour Mix

Vanilla

Vinegar

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Baking Paper

Mixing Bowl

Oven

Pour over the flour mixture and beat for 1 minute.Evenly divide the cake batter between the prepared cake pans, and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wire Rack

Toothpicks

Oven

Place the margarine and shortening in a mixing bowl, and beat for 1 minute.In a small bowl, dissolve the instant coffee in the tablespoon of warm water.

Ingredients you will need

Instant Coffee

Shortening

Margarine

Water

Equipment you will use

Mixing Bowl

Add the coffee, powdered sugar, coffee creamer and vanilla to your mixing bowl, and beat for an additional 2 minutes.

Ingredients you will need

Coffee Creamer

Powdered Sugar

Vanilla

Coffee

Equipment you will use

Mixing Bowl

Add another tablespoon or 2 of the coffee creamer, if needed, to make the buttercream until light and fluffy.To frost, place one layer of the cooled cake on serving platter or cake stand. Top with half of the buttercream and smooth out to the edges.

Ingredients you will need

Coffee Creamer

Place remaining buttercream in piping bag with star tip. Top with the other cake layer and place in refrigerator for 30 minutes. While it’s chilling, make the ganache.

Mix the chocolate chips and coffee creamer in a small microwave-safe bowl, and heat for 30 seconds. Stir, and heat again in 15 second intervals, stirring in between, until the chocolate has just melted.

Ingredients you will need

Chocolate Chips

Coffee Creamer

Chocolate

Equipment you will use

Microwave

Bowl

Whisk until smooth.

Equipment you will use

Whisk

Pour ganache over the top of the chilled cake. With an offset spatula, immediately spread the ganache evenly on the top, then the sides of cake (ganache sets fairly quickly).

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Place cake back in the refrigerator for another 30 minutes.Take the piping bag with remaining buttercream and pipe rosettes on the top of the cake, starting with the outer edge. If desired, sprinkle with candy pearls.

Ingredients you will need

Candy