Gluten Free Chocolate Coffee Teacake

Can’t go wrong with coffee and chocolate! You might even get away with eating this for breakfast.


¾ Cup + 3 Tablespoons Gluten Free AP Flour

6 Tablespoons unsweetened Cocoa Powder

1 teaspoon Baking Powder

¾ teaspoon Baking Soda

½ Cup Strong Brewed Coffee, cooled (I prefer any Peet’s Dark Roast)

¾ Cup Greek Yogurt

1½ teaspoons Vanilla Extract

1 ¾ Cups coarsely chopped 60-70% Dark Chocolate

½ Cup + 2 Tablespoons Unsalted Butter, cubed and at room temperature

1 Cup + 2 Tablespoons Sugar

½ teaspoon Sea Salt

3 Eggs

Powdered Sugar for topping (optional)


  1. Preheat Oven to 350°F. Grease a 9×5 inch loaf pan.
  2. Sift together Flour, Cocoa Powder, Baking Powder, and Baking Soda in a separate bowl.
  3. Mix together the Coffee, Greek Yogurt, and Vanilla in a separate bowl.
  4. Melt ¾ Cup of the Chocolate, slowly over a double-broiler. Once melted, remove the pan from the heat, but leave the chocolate in the double broiler to keep warm.
  5. In a stand mixer with a paddle attachment, mix together the Sugar and Butter until light and fluffy.
  6. Slowly add the Eggs one at a time, mixing until just incorporated, scraping the sides as needed.
  7. Add the flour mixture at low speed, mixing until incorporated, scraping the sides as needed.
  8. Manually fold in the Melted Chocolate and the remaining 1 Cup of Unmelted Chocolate.
  9. Pour the batter into the cake pan and make for 55 minutes, or until a cake tester comes out clean.
  10. Allow to cool completely, dust with Powdered Sugar (optional) and Enjoy!!

One Comment Add yours

  1. Stefani says:

    Sounds delicious!


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