Gluten Free Chocolate Mocha Cake

Originally published in Foodstuffs Hot Off the Griddle


  • 1 cup whole bean flour
  • 3/4 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp gluten free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 egg whites
  • 1 1/2 cups strong coffee, cooled
  • 1/3 cup corn syrup


  1. Grease and/or line with parchment bottom only (not sides) of 9 inch square cake pan. Set aside.
  2. In mixing bowl, stir together bean flour, 1/2 cup of the sugar, cornstarch, cocoa, baking powder, baking soda and salt.
  3. In separate bowl, beat egg whites until foamy.
  4. Gradually beat in remaining sugar until stiff peaks form.
  5. In small bowl, whisk together coffee and corn syrup.until smooth.
  6. Fold in egg whites until blended.
  7. Pour into prepared pan; spread to corners smoothing top.
  8. Bake in 350 deg. oven for 40 minutes or until tester inserted into centre comes out clean.

Cool in pan for 5 minutes in before turning out onto wire rack to cool.

Ice with Fluffy Frosting (see recipe elsewhere in our collection).

Posted on September 9, 2015 and filed under desserts & sweets.