Gluten Free Mexican Chocolate Coffee Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
• Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
• In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
• Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
• Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
• Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.