I cannot profess to have found many gluten-free recipes that I truly enjoy, but this one is a definite exception. If you have chosen the gluten-free life (or, you know, had it chosen for you) but feel relegated to crumbly, somewhat unsatisfying baking goods, look no further. This coffee-enriched cake creates its own chocolate pudding-y layer underneath, making it moist and, well, basically indecipherable from this cake’s gluten-containing counterparts, and a good deal easier on the belly.

Recipe inspired by Oh She Glows, Angela Liddon.



1 1/2 cups Bob’s Red Mill Gluten-Free Whole Grain Oat Flour
3/4 cup Raw Chocolate Co. Organic Coconut Palm Sugar
1/3 cup plus 2 tablespoons Navitas Naturals Cacao Powder
1/3 cup Cuisine Camino Bittersweet Baking Chocolate, chopped
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 egg
3/4 cup almond milk
2 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/4 cups hot Sissiboo Coffee Night Owl Espresso
Icing sugar, for topping, if desired



Preheat the oven to 375F. Grease an 8X8” pan.

In a medium bowl, combine oat flour, 3/4 cup of the sugar, 1/3 cup of the cocoa powder, and the chocolate chips, salt and baking powder.

Whisk together the egg, almond milk, oil and vanilla in a separate bowl, and then pour into the dry ingredients. Mix until just combined.

Smooth the batter into the prepared baking pan.

In a small bowl, whisk together the remaining cocoa and sugar, and sprinkle evenly over the top of the batter.

Pour the hot coffee over the cake mixture. This is going to look awful but just trust me here…

Bake for 30 minutes, or until the cake is mostly firm but quite gooey around the edges. Allow to cool, sprinkle with icing sugar if desired, and serve with ice cream or whipped cream.


Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.