This gluten free chocolate espresso cake is a chocolate lovers dream recipe! It’s rich, decadent yet fluffy, so fun to make and finished with a to die for espresso mascarpone frosting.

chocolate espresso cake on a plate with a fork on the side

Oops, I did it again. I made another gluten free chocolate cake that is absolutely to die for and doesn’t even taste gluten free. This chocolate espresso cake is made with freshly brewed espresso for a rich and decadent flavor.

I promise this recipe is bound to impress your friends, whether they’re gluten free or not- it is THE recipe for the chocolate and coffee lover. It takes inspiration from my mini chocolate cake but with a few tweaks to add the espresso and give it an even fudgier texture. If you love this cake and are craving more chocolate, try my gluten free brownie cookies next!

Quick tips before we bake!

I used three six inch cake pans here, but you can definitely use two 8 inch pans instead if you prefer. The bake time will be about 5-10 minutes shorter because the cakes will be thinner and therefore cook faster.
For the mascarpone frosting, you want to make sure the espresso is fully chilled. For the cake, you want it hot but not boiling so that it activates the cocoa powder and deepens the flavor.

How to make chocolate espresso cake

Preheat the oven to 350 degrees Fahrenheit. Line three 6 inch cake pans with parchment paper and set aside. In a medium mixing bowl, beat together all wet ingredients aside from the espresso.

Add in the dry ingredients, making sure to spoon and level the flour to measure. Beat to combine, with the mixer on low, slowly pour in the espresso and mix until combined.

Set the batter aside to rest for 10 minutes. Give it a quick stir, then divide among the 3 pans. Bake for 40 minutes or until a toothpick comes out clean with a few moist crumbs. All ovens are different so keep an eye on it.

Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooking. If the cakes have domed at all, make sure the dome side is face up on the rack so the cakes don’t break. You can slice the dome off after they cool.

Meanwhile, to make the mascarpone frosting, beat the mascarpone with the chilled espresso, vanilla and powdered sugar until well combined.

Add in the heavy cream and beat on low speed until combined, then increase to high and beat for about 5 minutes or until fluffy and soft peaks form.

Once the cake has cooled completely, add about 1 1/2 cups of frosting to the top, add another cake layer, add more frosting and add the final layer. Add the remaining frosting around the edges of the cake and then add fresh chocolate shavings or even a chocolate drizzle to the top. Enjoy and try my flourless chocolate cake next!

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Make cupcakes instead!

This recipe will make about a dozen cupcakes. Follow all of the same instructions except add to a lined cupcake tray and bake for about 25 minutes or until a toothpick comes out clean.

Ingredient swaps

Flour. I of course used gluten free all purpose flour to make this gluten free chocolate espresso cake. If you are not gluten free, just sub for regular all purpose flour with no problem. I do not recommend whole wheat flour.

Dairy. The cake itself can be made dairy free by using a dairy free milk in place of whole milk – canned coconut milk works best here. However, the mascarpone frosting really does best with real heavy cream and real mascarpone. You can instead make a dairy free buttercream frosting.

Egg & egg yolk. The whole egg will help bind all ingredients together and give the cake a nice rise, while the extra egg yolk will add moisture and richness to the cake. For an egg free option, I suggest a store bought egg replacer for the whole egg and then about 2 tablespoons of your favorite plain full fat dairy free yogurt for the egg yolk.

Sugar. This recipe calls for a mix of white sugar and brown sugar to help create the perfect texture. You can try subbing for coconut sugar for a refined sugar free option. I do not recommend any liquid sweeteners such a maple syrup here.

cake with a slice cut out on the cake stand with espresso frosting

Storage and baking tips

This chocolate espresso cake does best stored in the fridge because of the frosting, but I like to let it come to room temperature before serving. It will keep in the fridge for about 5 days.

You can freeze the cake layers before frosting if you want to prep ahead of time. Just let cool completely, then wrap tightly in plastic wrap and freeze until you’re ready to decorate.

Be sure to place your cake in the center of the oven as it bakes. This ensures it bakes evenly and doesn’t rise too quickly or too slowly. A cake that rises too quickly can lead to a cracked and very domed top, which we don’t want! Keep it in the center for an even bake. The eggs, baking powder and baking soda are what help this cake rise. If the tops dome, you can slice them off after the cakes cool.

fork in a piece of the chocolate espresso cake on a plate

Cake recipes to try next!

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