Chocolate Coffee Cake with Dalgona Coffee Frosting

Ingredients

Dry Ingredients:

• 2 cups all-purpose gluten-free flour

• 1/2 cup oat flour

• 1 1/2 cup cocoa powder

• 3 teaspoons baking soda

• 1 teaspoon cinnamon

• 2 teaspoons sea salt

Wet Ingredients:

• 2 tablespoons instant coffee

• 1 cup date sugar

• 1 Vital Farms egg

• 1 1/2 cups milk

• 1/2 cup maple sugar

• 2/3 cup olive oil

• 1/2 cup warm water

• 1/4 cup Enjoy Life's chocolate chips, melted

Dalgona Coffee Frosting:

• 1/2 cup instant coffee

• 1/2 cup cane sugar

• 1/2 cup hot water

Directions:

For the Cake:

1. Preheat the oven to 350 degrees F. Prepare two 9-inch round cake pans as follows: coat with oil or line with parchment paper, then set aside.

2. Bring about 3/4 cup of water to boil using a kettle or teapot.

3. In a large bowl, sift together all the dry ingredients: flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.

4. In a medium bowl or stand mixer, whisk together the instant coffee and date sugar.

5. Add in the egg, milk, maple syrup, and olive oil, and whisk until well incorporated. 

6. Slowly add the dry ingredients to the wet ingredients. Whisk until just incorporated, making sure no flour patches remain. At this point, you can start adding in 1/2 cup of the water your boiled, helping to keep the batter smooth and moist. You can also add the melted chocolate chips during this step if you are using them.

7. Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. 

8. Bake for 35-45 minutes. Test for doneness with a toothpick—it should come out clean when done.

9. When the pans are cooled, remove the cake from the pan and place it on a cooling rack for about 25 minutes.

For the Frosting:

1. We started off by boiling the water in a teapot.

2. Once water is boiled, using a bowl and hand mixer or stand mixer with a whisk attachment, combine the instant coffee, sugar, and boiling water. Start with the speed on low for about 20 seconds or until the instant coffee begins to dissolve. Increase the speed to medium-high and beat until whipped. The mixture will foam at first then will gradually become smooth and fluffy. Stop the mixer once you reach stiff peaks.

3. Frost the cake with the whisk coffee!

Don't forget to also try our Dalgona Coffee beverage recipe, using honey and dairy-free milk!