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Gluten-free chocolate raspberry and brownie cake with espresso buttercream

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Hey ya’ll! And welcome back to my blog! I am officially back to blogging today and I can’t wait for you to see all the wonderful blog posts I have lined up over the next few months! With that being said, let’s get into today’s yummy post 🙂

Ever since I was a young kid I have loved baking and when I became gluten-free due to my allergy, my passion for it grew exponentially. It has become one of my favorite hobbies to do on the weekends. Second to baking, my other favorite hobby is eating chocolate 🙂 A majority of the treats that come flying out of my oven have some form of chocolate in them. Whether it be brownies, lava cakes, chocolate syrup or chocolate raspberry cake, chocolate holds a special place in my heart. 🙂

Baking a cake is fairly simple, especially if you follow the boxed version. So by all means if you don’t want to make this cake batter from scratch feel free to use the boxed version and then come back to make the frosting and brownies. Note: If you do use a gluten-free box cake mix unless it already has decaf coffee added, your cake won’t include the coffee. So be sure to add the decaf coffee to your boxed batter.

When adding coffee to the mix and buttercream frosting, I sometimes add decaf and other times regular, it depends on your preferences. Because I am more of a late night snacker I figured it was best to not be consuming caffeine 8 at night so I went with decaf. But if you’re not worried about this then you can easily swap out in equal measurements.

The second element of this cake which is to die for is the brownies. Now because I was cut short on time, I did not have the opportunity to make my brownies from scratch like I had planned, but I did buy the Betty Crocker gluten-free brownie mix and it was 10/10. But normally I do make from scratch the night before baking this cake so there’s not too much to do the day of.


Ingredients

Chocolate cake:

  • 1 3/4 cup gluten-free flour
  • 2 cups sugar
  • 3/4 cups cocoa powder – light or dark depending of preferences
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk (swap with almond milk or coconut milk for dairy-free option)
  • 1/2 cup avocado oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup regular decaf roast coffee – not dark

Buttercream:

  • 5 tbsp instant coffee decaf espresso powder
  • 1/4 cup hot water
  • 200 grams dark chocolate – bars (use enjoy life chocolate for dairy-free option)
  • 5 egg whites
  • 1/2 cups granulated sugar
  • 2 cups unsalted butter, room temperature (swap with earth balance butter for vegan)

Directions

Cake:

DIY Lifestyle
  1. Preheat oven to 350 F
  2. Coat 2 cake pans, mine were 8 inch and 6 inch with non-stick spray
  3. In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
  4. In another bowl whisk together eggs, buttermilk, oil, and vanilla. Poor the wet ingredients into the dry, mix until well combined.
  5. Poor in hot coffee, slowly mix until incorporated. The batter will be thin and liquidly, this is normal.
  6. Poor batter evenly in the two pans. Bake at 350 degrees for 30-45 minutes. Mine took 40 minutes. Make sure not to overcook!
  7. Cool cakes on a wire rack (in the pan) for 20 minutes, remove from pan and cool an additional 20 minutes.
  8. Once cakes are cooled, prepare buttercream frosting.
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Frosting: Directions

  1. Place chopped chocolate in a saucepan and heat over low heat on the stove until melted, then let sit to cool.
  2. Combine egg whites and sugar in a heatproof bowl and set over a pot of simmering water, keeping the spot over the heated stove. Whisk until all the sugar is dissolved (takes about 3 minutes). Your sugar and egg white mixture should have no granules after heating, if it does you need to heat longer. It should be completely smooth when feeling it with your fingers.
  3. Place bowl onto your mixer and using the whisk attachment, whisk on slow then raise up to medium high. Beat the mixture until stiff peaks form. About 10 minutes.
  4. Slow mixer down to medium and add butter in 3 tbsp at a time. Do this until all the butter in incorporated. It should be a thick texture now.
  5. Add melted chocolate and espresso powder, keep mixing on slow for another 5 minutes until all the air bubbles are out.
  6. Assemble cake and frost + decorate to your specifications. Enjoy 🙂

Gluten-free chocolate raspberry and brownie cake with espresso buttercream

DIY Lifestyle
Course Dessert

Ingredients
  

  • Chocolate cake:
  • 1 3/4 cup gluten-free flour
  • 2 cups sugar
  • 3/4 cups cocoa powder – light or dark depending of preferences
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk swap with almond milk or coconut milk for dairy-free option
  • 1/2 cup avocado oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup regular decaf roast coffee – not dark
  • Buttercream:
  • 5 tbsp instant coffee decaf espresso powder
  • 1/4 cup hot water
  • 200 grams dark chocolate – bars use enjoy life chocolate for dairy-free option
  • 5 egg whites
  • 1/2 cups granulated sugar
  • 2 cups unsalted butter room temperature (swap with earth balance butter for vegan)

Instructions
 

  • Cake:
  • Preheat oven to 350 F
  • Coat 2 cake pans, mine were 8 inch and 6 inch with non-stick spray
  • In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
  • In another bowl whisk together eggs, buttermilk, oil, and vanilla. Poor the wet ingredients into the dry, mix until well combined.
  • Poor in hot coffee, slowly mix until incorporated. The batter will be thin and liquidly, this is normal.
  • Poor batter evenly in the two pans. Bake at 350 degrees for 30-45 minutes. Mine took 40 minutes. Make sure not to overcook!
  • Cool cakes on a wire rack (in the pan) for 20 minutes, remove from pan and cool an additional 20 minutes.
  • Once cakes are cooled, prepare buttercream frosting.
  • Frosting:
  • Place chopped chocolate in a saucepan and heat over low heat on the stove until melted, then let sit to cool.
  • Combine egg whites and sugar in a heatproof bowl and set over a pot of simmering water, keeping the spot over the heated stove. Whisk until all the sugar is dissolved (takes about 3 minutes). Your sugar and egg white mixture should have no granules after heating, if it does you need to heat longer. It should be completely smooth when feeling it with your fingers.
  • Place bowl onto your mixer and using the whisk attachment, whisk on slow then raise up to medium high. Beat the mixture until stiff peaks form. About 10 minutes.
  • Slow mixer down to medium and add butter in 3 tbsp at a time. Do this until all the butter in incorporated. It should be a thick texture now.
  • Add melted chocolate and espresso powder, keep mixing on slow for another 5 minutes until all the air bubbles are out.
  • Assemble cake and frost + decorate to your specifications.
  • Enjoy 🙂

Notes

Make this recipe and use the hashtag #diylifestylecooking on Instagram for a chance to be featured on my blog! 

A taste of my other cake/pie recipes (for more visit my recipes tab above)

Thank you so much for reading today’s post! I hope you all have a wonderful Memorial day!

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