This moist, chocolatey cake is melt in your mouth goodness! Gluten free and dairy free.
1/2 cup strong, brewed dark roast coffee
1 ounce semisweet chocolate (gluten free)
1 cup sugar
3/4 cup + 1 tbsp gluten free all purpose flour
1 tsp instant espresso
1/2 cup cocoa powder-unsweetened
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp apple cider vinegar
1/4 cup canola oil
1-6 0z greek style coconut yogurt-plain or vanilla
1/4 tsp vanilla extract
Start by brewing a very strong cup of coffee. In a bowl, pour 1/2 cup of brewed coffee over 1 ounce of semisweet chocolate-stir until melted and set aside.
Mix all dry ingredients in a bowl and set aside.
Mix egg, coconut yogurt, apple cider vinegar, oil and vanilla for one minute. Then add chocolate/coffee mixture and blend well.
Add dry ingredients and blend gently until mixed well.
Pour into the spring form pan and bake for 50-60 minutes in a 300° oven. Lay foil over the top (loosely) after 35 minutes so it does not burn or get dark on top.
The cake is done when a knife inserted comes out clean.
Cool in spring form pan for 20ish minutes before you release the spring and remove the side of the pan.
After completely cooled, invert the cake to a cake plate and cover until ready to serve.
Serve alone or with fresh berries and if you are not dairy free top with my recipe for homemade whipped cream.
To make 16-18 cupcakes use cupcake papers in tins and bake 20-28 minutes. Check every 2 minutes after 20 minutes.