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Cake

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This decadent gluten-free cake combines the earthy depth of instant coffee with the rich sweetness of cocoa powder, creating a dessert that is both comforting and sophisticated. The use of gluten-free self-raising flour and cornflour ensures a tender crumb, while melted butter adds a luxurious mouthfeel. Perfect for an afternoon coffee break or as a light dessert after dinner, this cake delivers intense flavor without being overly heavy. It&# 226;ÂÂs an easy bake that comes together quickly, making it ideal for spontaneous gatherings or quiet weekends at home. The subtle coffee notes enhance the chocolate flavor, offering a complex taste experience that pairs beautifully with a glass of milk or a cup of tea.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 478.1
Dietary: Vegetarian
Description
This decadent gluten-free cake combines the earthy depth of instant coffee with the rich sweetness of cocoa powder, creating a dessert that is both comforting and sophisticated. The use of gluten-free self-raising flour and cornflour ensures a tender crumb, while melted butter adds a luxurious mouthfeel. Perfect for an afternoon coffee break or as a light dessert after dinner, this cake delivers intense flavor without being overly heavy. It&# 226;€™s an easy bake that comes together quickly, making it ideal for spontaneous gatherings or quiet weekends at home. The subtle coffee notes enhance the chocolate flavor, offering a complex taste experience that pairs beautifully with a glass of milk or a cup of tea.
Ingredients
  • 1 cups Gluten-free self-raising flour
  • 1 tablespoons Gluten-free cornflour
  • g butter, plus 20g extra, melted
  • 1 teaspoons Instant coffee powder,
  • g pure icing sugar, sifted
  • 1 tablespoons Cocoa powder
Directions
  1. 1
    Preheat your oven to 180ðC (350ðF) and grease a small cake tin or muffin tray with some of the melted butter.
  2. 2
    In a mixing bowl, whisk together the gluten-free self-raising flour, cornflour, cocoa powder, and instant coffee powder until well combined.
  3. 3
    Add the melted butter to the dry ingredients and mix until a smooth, thick batter forms. If the batter is too dry, add a teaspoon of milk or water.
  4. 4
    Spoon the batter into the prepared tin, smoothing the top with a spatula.
  5. 5
    Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  6. 6
    Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. 7
    Dust with sifted icing sugar before serving, or enjoy plain for a rich coffee-chocolate flavor.

Nutrition Facts

Amount Per Serving
Calories 478.1kcal
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 13.1g66%
Cholesterol 53.8mg18%
Sodium 169.7mg8%
Total Carbohydrate 77.5g26%
Dietary Fiber 3.6g15%
Sugars 69.5g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gluten-free, coffee cake, cocoa, chocolate, dessert, baking, instant coffee, easy recipe, quick bake, afternoon tea, comfort food, vegetarian, cornflour, butter, sweet
Read it online: https://www.chefs-mate.com/recipe/cake-27/