Gluten Free Chocolate Espresso Cake

A Rich, Tender Chocolate Cake with a Hint of Espresso

This gluten-free chocolate espresso cake is deeply chocolatey, soft, and sturdy enough to layer and frost. Cocoa gives the crumb its rich flavor, while espresso powder and hot coffee make the chocolate taste fuller without turning the cake into a strong coffee dessert. A smooth espresso buttercream adds a second gentle coffee note.

The batter comes together with everyday baking ingredients and a gluten-free 1:1 flour blend made for cakes and other non-yeasted baking. It bakes into two easy-to-stack layers, so you can serve it for birthdays, holidays, or any time a classic chocolate cake sounds right.

For the best texture, weigh the flour if you can, bring the eggs and buttermilk to room temperature, and let the layers cool completely before frosting. If you are baking for someone with celiac disease, choose ingredients labeled gluten-free and take care to prevent cross-contact in the kitchen.

Why You’ll Love This Gluten-Free Chocolate Espresso Cake

• Deep cocoa flavor: Hot coffee and a little espresso powder help the chocolate taste round and rich.
• Soft, sliceable layers: Buttermilk and oil keep the crumb tender, while a suitable gluten-free blend helps it hold together.
• Easy to make ahead: Bake the layers a day early, wrap them well, and frost once cool.
• Simple decorating: A swoop of espresso buttercream and a light cocoa dusting are all you need.

Choosing Gluten-Free Flour for Cake

Use a gluten-free 1:1 flour blend intended for cakes, cookies, and other non-yeasted recipes. Some blends already contain xanthan gum; others do not, so check the package and follow its directions rather than adding extra gum automatically. For more background, see King Arthur Baking’s guide to choosing gluten-free flour.

Gluten-free blends differ in how much liquid they absorb. The batter for this cake should be pourable and fairly thin after the hot coffee is mixed in. Letting the cake cool fully before frosting gives the crumb time to set and makes clean slices easier.

Helpful Tips for the Best Cake

• Measure carefully: Spoon gluten-free flour into the measuring cup and level it, or use the gram amount for more consistent results.
• Use hot, not boiling, coffee: Hot coffee helps the cocoa blend smoothly. Whisk espresso powder into it first so no granules remain.
• Expect a thin batter: This is normal for a moist cocoa cake. Divide it evenly between the pans and bake right away.
• Check doneness in the center: A toothpick should come out with a few moist crumbs, not wet batter.
• Cool completely: Warm layers can melt the buttercream and cause it to slide.
• Prevent gluten cross-contact: Use a clean bowl, whisk, pans, and utensils, and check labels on cocoa, chocolate decorations, espresso powder, and flour.

Gluten Free Chocolate Espresso Cake

Tender chocolate cake layers with espresso buttercream, made with a gluten-free flour blend

Prep Time30 min

Bake Time30 min

Total Time2 hr (including cooling and frosting)

Servings12 slices

Print Recipe Pin Recipe

A tender two-layer gluten-free chocolate cake flavored with cocoa and espresso, finished with a smooth espresso buttercream.

Ingredients

For the Cake

• 1 3/4 cups (about 245 g) gluten-free 1:1 baking flour blend for cakes, with xanthan gum as directed on the package
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (about 65 g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) neutral oil, such as canola or avocado oil
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) hot brewed coffee
• 2 teaspoons espresso powder

For the Espresso Buttercream

• 1/2 cup (113 g) unsalted butter, softened
• 2 1/2 cups (about 300 g) powdered sugar, sifted if lumpy
• 1/3 cup (about 28 g) unsweetened cocoa powder
• 1 teaspoon espresso powder dissolved in 1 tablespoon hot water, cooled
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons milk or cream, as needed
• Pinch of fine salt
• Optional: gluten-free chocolate curls or a little extra cocoa, for decorating

Instructions

1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, then lightly grease the parchment.
2. Whisk the gluten-free flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl, breaking up any cocoa lumps.
3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix just until combined.
4. Stir the espresso powder into the hot coffee until dissolved. Slowly pour the coffee into the batter while mixing on low. The batter will be thin; scrape the bowl and mix only until evenly blended.
5. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, until the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
6. Cool the cakes in their pans for 10 minutes. Run a thin knife around the edges, turn the layers onto a rack, remove the parchment, and cool completely before frosting.
7. To make the buttercream, beat the softened butter until smooth. Add the powdered sugar and cocoa gradually, mixing on low until combined. Add the cooled espresso mixture, vanilla, and salt. Beat until fluffy, adding milk or cream a teaspoon at a time until spreadable.
8. Place one cooled cake layer on a serving plate. Spread about one-third of the buttercream over the top. Add the second layer, cover the top and sides with the remaining buttercream, and decorate with chocolate curls or a light cocoa dusting if desired.
9. For the neatest slices, chill the frosted cake for 20 minutes, then let it sit at room temperature for about 15 minutes before serving.

Tips

Gluten-free flour blends vary. Use one meant for cakes or 1:1 replacement in non-yeasted recipes, and do not add extra xanthan gum if the blend already includes it unless the package says to.

Substitutions

For a dairy-free version, use an unsweetened plant-based milk with 1 tablespoon lemon juice in place of buttermilk and a dairy-free block-style butter for the frosting. Check all labels for gluten-free status.

Storage

Cover the cake and refrigerate for up to 4 days. Let slices stand at room temperature for 20 to 30 minutes before serving. Freeze unfrosted layers tightly wrapped for up to 2 months; thaw overnight in the refrigerator.

Notes

Espresso powder intensifies the cocoa flavor; use 1 teaspoon in the cake for a milder coffee note or up to 1 tablespoon for a more pronounced mocha flavor. Use gluten-free ingredients and prevent cross-contact if serving someone with celiac disease.

FAQ

Does this cake taste strongly of coffee?

The espresso supports the chocolate rather than overpowering it. A small amount can make cocoa taste deeper; use more espresso powder only if you want a more obvious mocha flavor. See King Arthur Baking’s guide to baking with espresso powder.

How can I keep this cake gluten-free?

Choose a gluten-free flour blend and check the labels on cocoa, espresso powder, chocolate decorations, and other packaged ingredients. Clean shared equipment and work surfaces to reduce cross-contact. The FDA explains its gluten-free labeling standard, including the less-than-20-ppm threshold, in its gluten-free labeling overview.

Can I bake the cake layers ahead?

Yes. Cool the layers completely, wrap each tightly, and keep them at room temperature for up to 1 day or freeze them for longer storage. Thaw frozen layers while still wrapped, then frost once fully thawed.

What can I serve with chocolate espresso cake?

Serve it with fresh berries, lightly sweetened whipped cream, or coffee. If you want another chocolate dessert for a different occasion, try our Chocolate Chip Skillet Cookie.

Make-Ahead and Serving Notes

This cake is easiest to frost when the layers are completely cool, so bake them ahead if you are short on time. Wrapped unfrosted layers can be frozen, then thawed before decorating. For a simple finish, use a fork or offset spatula to create soft swirls in the buttercream and add chocolate curls just before serving.

The cake pairs nicely with berries, whipped cream, or a cup of coffee. For another easy dessert to share warm from the pan, see our Chocolate Chip Skillet Cookie Recipe.