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Side view of a mocha coffee cake with dalgona whip
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5 from 1 review

Mini Mocha Coffee Cake - Gluten Free

This Mini Mocha Coffee Cake is gluten free, small batch, and made with actual coffee!  The coffee cake is incredibly moist, filled with a layer of chocolate sugar, and finished with a mocha streusel.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cake, Gluten Free, Mini Cake, Mocha, Small Loaf
Servings: 2 Mini Loaves
Author: Erin Cernich

Equipment

  • 2 - Mini Loaf Pans

Ingredients

Mocha Streusel

  • 3 tablespoons light brown sugar
  • 2 tablespoons blanched almond flour
  • 2 teaspoons coconut flour
  • 1 tablespoon unsweetened cocoa powder, Dutch process
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon instant coffee
  • 2 tablespoons unsalted butter, cut into cubes
  • 2-3 tablespoons chocolate chips

Coffee Cake Filling

  • 1 tablespoon granulated sugar
  • 1/2 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon

Coffee Cake

Dalgona Whip Topping (optional)

  • 1 tablespoon instant coffee
  • 1 tablespoon granulated sugar
  • 1 tablespoon hot water

Instructions

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Spray two mini loaf pans with baking spray. Then line the pans with a parchment paper sling - so the sides of the parchment paper hang over the sides of the pan. Note - You can also use a 6-inch square cake pan, or a muffin/cupcake pan to make muffins.

Mocha Streusel

  • In a small bowl, whisk together all of the streusel dry ingredients to combine. Add the butter cubes. Cut the butter into the dry ingredients using a fork until the streusel is completely moistened by the butter. Set aside. Note: I recommend a light roast instant coffee for a lighter, not bitter, coffee flavor.

Coffee Cake Filling

  • In a small bowl, stir together all of the filling ingredients to combine. Set aside.

Coffee Cake

  • In a medium mixing bowl, whisk together the almond flour, arrowroot starch/flour, coconut flour, tapioca starch/flour, baking powder, and salt.
  • Use a hand held mixer or stand mixer fitted with the whisk attachment - In a small mixing bowl, add the butter and sugar. Beat on medium-high speed to cream the butter and sugar together until they are light and fluffy - 3 to 5 minutes. Note: I use a stand mixer with a 3-quart mixing bowl.
  • Add the egg and vanilla extract to the butter mix and beat until combined. Switch out the attachment to the regular beater (or paddle if using a stand mixer).
  • On low speed, spoon in half of the flour mix in increments, and mix until just combined. Add the milk and sour cream and mix to combine. Spoon in the remaining flour mix and mix until just combined.
  • Spoon half of the coffee cake batter equally into the prepared mini loaf pans. Sprinkle the filling equally over the top batter. Top with the remaining coffee cake batter, then finish by sprinkling equal amounts of the streusel over the top.
  • Bake the mini coffee cake loaves for 25 to 28 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the coffee cakes in the pans set on a wire cooling rack for 10 minutes. Then, using the parchment paper sling, carefully lift the coffee cakes out of the pans to cool on the wire rack completely.

Dalgona Whip Topping (optional)

  • In a small mixing bowl, add the Dalgona ingredients. Use a hand held mixer fitted with just one whisk attachment. Before turning the mixer on, stir the ingredients to incorporate and get the water to saturate the coffee and sugar. Starting on a lower speed, start to beat the mix until it is foamy. Increase the speed to high and beat the Dalgona to stiff peaks. It will resemble whipped cream. This may take up to 5 minutes. Notes: 1.) I recommend light roast instant coffee for a lighter, not bitter, coffee flavor. 2.) I recommend using a hand held mixer. It is difficult to use a stand mixer since the quantity of ingredients is so small. You can whip the Dalgona by hand using a whisk, but it will take about twice as long (and will make your arm tired!)
  • Spoon a dollop of the Dalgona Whip on top of the the coffee cake before serving. Enjoy!

Notes

  • Baking Pans - This recipe can also be made using 1 6-Inch square cake pan, or a muffin/cupcake pan.  If making muffins, the recipe will yield 4-5 muffins.
  • Instant Coffee - I strongly recommend light roast instant coffee.   Unless you enjoy a strong, almost bitter, coffee flavor.  Do not use regular ground coffee.
  • Filling - You can add instant coffee to the filling as well.  I'd recommend starting with 1/8 teaspoon.
  • Dalgona - This is optional.  If you do not prefer a coffee forward flavor, skip this component. 
  • Flavored Dalgona - You can add other/additional flavors if you like - cinnamon, vanilla, or cocoa.  I would start with 1/4 teaspoon and add more to taste.