Our gluten-free coffee cake is layered with cocoa, chocolate chips, mascarpone and a coffee and orange syrup drizzle to finish. What a delicious way to have your (gluten-free) cake and eat it too!
Serves: 6-8
Difficulty: moderate
Prep time: 30
Cook time: 50 min
Diet: GF, Vegetarian
Ingredients
Cake:
Bob’s Red Mill GF Muffin Mix
2 Craft and Kitchen eggs
½ c safflower oil
⅔ c buttermilk
⅓ c water
Filling:
8 oz mascarpone
1 t Singing Dog Vanilla
2 T powdered sugar
2 t corn starch
pinch of salt
Streusel:
4 T Umpqua butter
½ c GF flour
¼ c GF oats
½ c sugar
Orange Simple Syrup:
2 c MoC Orange Juice, fresh squeezed
1 c sugar
2 strips orange zest
Additional:
⅓ c cocoa powder
½ c chocolate chips, divided
4 oz coffee, for finishing
whipped cream, sweetened, as desired
Steps
Preheat oven to 350ºF. Spray 8-inch cake pan; dust with GF flour. Combine cake ingredients in bowl by hand; spread half of mixture in prepared cake pan. Lightly dust with 1 T cocoa powder. Combine filling ingredients and spoon into a zip top bag; trim off one corner of bag and squeeze filling over cake in pan. Top with ¼ c chocolate chips and sprinkle of cocoa powder. Pour remaining cake batter over and spread evenly. Combine streusel ingredients with a pastry cutter and sprinkle over cake. Bake 50 min until center is firm and a test with a wooden skewer comes out clean. Let cool completely to room temp in pan. Boil orange simple syrup until sugar dissolves. Cool and discard zest. Poke several holes in top of cake with a skewer and drizzle with coffee and simple syrup. Dust with cocoa as desired, garnishing with chocolate chips and orange zest. Serve with whipped cream.
