Gluten Free Mocha Cake with Coffee Whipped Cream Frosting
- kourtney263
- Jul 9
- 1 min read
Ingredients
For the cake:
1/2 cup milk
1/2 cup strong brewed coffee
1/4 cup vegetable oil
1 teaspoon OliveNation coffee extract
For the frosting:
1 cup well chilled heavy cream
1/2 cup confectioner’s sugar
1 – 3 teaspoons coffee extract
Method
Make the cake:
Pre-heat the oven to 325 degrees. Line an 8 x 8 cake pan with parchment paper, leaving an overhang on all sides.
Place the cake mix, milk, coffee, oil and coffee extract in a mixing bowl. Beat on low till the dry ingredients are moistened, then increase the speed to medium for 2 minutes. Pour the batter into your prepared pan and bake till a toothpick has only a few crumbs attached. Cool the cake in the pan on a wire rack.
Make the frosting:
Place the heavy cream, confectioner’s sugar and 1 teaspoon of coffee extract in a mixing bowl. Beat till thickened, then taste. Add more coffee extract if a stronger coffee flavor is desired, then beat till stiff peaks.
Remove the cake from the pan and discard the parchment paper. Frost with the whipped cream frosting and top with chocolate sprinkles. Keep chilled till ready to serve.
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