Name: Gluten-Free Dark Chocolate Cake with Rich Espresso Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ¾ cup plus 1 tablespoon olive oil, divided; ½ cup plus 1 tablespoon dark cocoa powder, sifted, divided; 1½ cups plus 2 tablespoons Cup4Cup Gluten-Free All-Purpose Flour; 2½ teaspoons baking soda; ¾ teaspoon baking powder; 4 large eggs; 2 egg yolks; 1⅓ cups granulated sugar; ½ teaspoon sea salt; 1 tablespoon pure vanilla extract; 1¼ cups sour cream; ⅓ cup freshly brewed strong coffee or espresso; 1 cup (about 6 ounces) bittersweet chocolate, finely chopped; ¾ cup (about 4.5 ounces) bittersweet chocolate, finely chopped; 1 cup heavy cream; 1 teaspoon pure vanilla extract; 1 tablespoon instant espresso powder

Jump to Recipe· 4.4 from 43 reviews

Let me introduce you to an absolute showstopper: the Gluten-Free Dark Chocolate Cake with Rich Espresso Glaze Recipe. This cake is everything chocolate lovers dream of—intensely rich dark cocoa flavor balanced perfectly with a velvety espresso glaze that adds depth and a luscious finish. What I adore about this recipe is how it uses simple, wholesome ingredients to deliver a moist, tender crumb that’s completely gluten-free. Whether you have guests over or just want to treat yourself, this cake radiates warmth and indulgence in every bite.

Ingredients You’ll Need

A rich, dark chocolate bundt cake sits on a white plate, covered with a smooth, glossy layer of thick milk chocolate glaze that drips unevenly over the ridged cake surface. The cake’s texture looks moist and dense, with the deep brown color contrasting with the lighter brown glaze. Around the base of the plate are small sprigs of green leaves and clusters of red berries, adding a natural, festive touch. The background shows soft earthy tones with blurred greenery and flowers, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step towards baking this delightful cake. Each one has a crucial role, contributing not only to the flavor and texture but also to the rich color and flawless rise.

Olive oil: ¾ cup plus 1 tablespoon, which keeps the cake beautifully moist and tender.
Dark cocoa powder: ½ cup plus 1 tablespoon, sifted for the richest chocolate intensity and smooth batter.
Cup4Cup Gluten-Free All-Purpose Flour: 1½ cups plus 2 tablespoons, ensuring a perfect gluten-free texture without compromise.
Baking soda: 2½ teaspoons, for that lovely lift and light crumb structure.
Baking powder: ¾ teaspoon, helping the cake achieve the perfect rise.
Eggs: 4 whole and 2 yolks, which add richness and bind everything together beautifully.
Granulated sugar: 1⅓ cups, to balance the deep chocolate with just the right touch of sweetness.
Sea salt: ½ teaspoon, enhancing and elevating every flavor note.
Pure vanilla extract: 1 tablespoon, adding warmth and a subtle aromatic boost.
Sour cream: 1¼ cups, for incredible moistness and tangy complexity.
Strong coffee or espresso: ⅓ cup, freshly brewed, intensifying the chocolate notes wonderfully.
Bittersweet chocolate: 1 cup (about 6 ounces) finely chopped for the batter, plus ¾ cup (about 4.5 ounces) chopped for the glaze, bringing irresistible gooey chunks of chocolate.
Heavy cream: 1 cup, scalded with vanilla and espresso powder to create the luscious glaze.
Instant espresso powder: 1 tablespoon, boosting that bold espresso flavor in the glaze.

How to Make Gluten-Free Dark Chocolate Cake with Rich Espresso Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F. Get a 10-inch bundt pan ready by brushing the inside with 1 tablespoon of olive oil, then sprinkling 1 tablespoon of cocoa powder over it and spreading it evenly. This prep not only prevents sticking but also adds an extra layer of chocolate goodness right from the pan.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the gluten-free flour, baking soda, baking powder, sea salt, and the remaining ½ cup of sifted cocoa powder. Stir thoroughly until everything blends perfectly. This dry mix sets the foundation for a tender, well-risen cake.

Step 3: Whisk Wet Ingredients

In another bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla, and salt, until fluffy. Add the sour cream next, blending until smooth. Lastly, gradually whisk in the remaining olive oil, ensuring an emulsion that will make the cake incredibly moist and silky.

Step 4: Combine Wet and Dry Mixtures

Create a well in the dry ingredients and pour in the wet mix. Using a rubber spatula, fold and blend gently until there are no streaks. This careful mixing ensures even distribution without overworking the batter.

Step 5: Add Coffee and Chocolate Chunks

Gently stir in the freshly brewed coffee or espresso, followed by the finely chopped bittersweet chocolate. The hot coffee deepens the cocoa flavor, while the chocolate chunks melt slightly during baking for delightful pockets of gooeyness.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan and smooth the top. Place the pan on a baking sheet for easy handling and bake in the preheated oven for about 45 minutes. Look for a cake that no longer jiggles and has a soft, spongy feel when pressed lightly.

Step 7: Cool the Cake

Allow the cake to cool in the pan for at least 10 minutes. Then carefully invert onto a platter using pot holders to avoid any accidents. Let it cool completely to room temperature, which is key before adding the glaze.

Step 8: Make the Rich Espresso Glaze

Place the chopped bittersweet chocolate in a small bowl. In a saucepan, gently heat the heavy cream with vanilla extract and instant espresso powder until it just begins to bubble at the edges (no boiling!). Pour the hot cream over the chocolate and wait a few minutes before stirring until smooth and glossy—a glaze that perfectly complements the cake.

Step 9: Glaze and Serve

Drizzle the luscious espresso glaze over the cooled cake, letting it cascade down the sides naturally. This final touch brings a silky, bittersweet richness that turns each slice into a decadent experience.

How to Serve Gluten-Free Dark Chocolate Cake with Rich Espresso Glaze Recipe

A dark brown bundt cake with a rough, textured surface sits on a white plate surrounded by small red berries and greyish green leaves. The cake is topped with smooth light brown glaze that drips slowly down the ridges of the cake, showing the contrast between the glaze and the darker cake underneath. The plate rests on a white marbled surface with soft natural lighting creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a few fresh raspberries brighten each slice wonderfully. You can also add a sprinkle of finely chopped toasted nuts for a satisfying crunch that pairs beautifully with the silky textures.

Side Dishes

Serve your gluten-free dark chocolate cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A small cup of espresso or dark roast coffee on the side makes the perfect companion for this indulgent dessert.

Creative Ways to Present

Turn this cake into a stunning centerpiece by placing it on a decorative cake stand and garnishing with edible gold leaf for special occasions. Slice the cake into small, bite-sized cubes and serve as part of a dessert platter with assorted berries and nuts for a casual gathering.

Make Ahead and Storage

Storing Leftovers

This cake keeps remarkably well at room temperature when covered tightly with plastic wrap or stored in an airtight container. It stays moist and delicious for up to three days, making it ideal for prepping ahead or enjoying leftovers.

Freezing

If you want to store the cake longer, wrap it carefully in plastic wrap and then foil before freezing. It can last up to three months in the freezer without losing its moist texture and rich flavor.

Reheating

To enjoy the cake after freezing, thaw overnight in the refrigerator, then bring to room temperature before serving. A quick zap in the microwave for about 15 seconds will refresh the softness and slightly melt the glaze for a decadent treat.

FAQs

Can I substitute the olive oil for another oil?

Yes, you can use a mild-flavored oil like avocado or grapeseed oil, but olive oil adds a lovely richness and depth that pairs wonderfully with the chocolate.

Is the espresso flavor very strong?

The espresso glaze has a rich, subtle caffeine warmth that enhances the chocolate without overpowering it. If you prefer less intensity, you can reduce the espresso powder slightly.

Can I make this cake dairy-free?

To make a dairy-free version, substitute the sour cream with a coconut yogurt and the cream in the glaze with full-fat coconut milk. The texture will be slightly different but still delicious.

What makes this cake gluten-free yet so moist?

The combination of Cup4Cup gluten-free flour, sour cream, and olive oil creates a moist and tender crumb that rivals traditional cakes, proving gluten-free doesn’t mean sacrificing texture.

How should I store the leftover glaze?

Keep the glaze in a covered container in the fridge for up to three days. Warm it gently before using again to regain that perfect pourable consistency.

Final Thoughts

I truly hope you give this Gluten-Free Dark Chocolate Cake with Rich Espresso Glaze Recipe a try. It is genuinely one of those cakes that feel like a warm hug, richly satisfying yet effortlessly elegant. Whether you make it for a special occasion or just because you deserve a little chocolate bliss, this cake promises to steal the show and your heart with every slice.