Irish cream espresso Cake - Gluten and DAiry Free

Print

With ImageWithout Image

Irish Cream Espresso Cake - Gluten and Dairy Free

Yield: 8-10

Author: Brooke McKasson

Prep time: 15 MinCook time: 1 HourInactive time: 40 MinTotal time: 1 H & 55 M

This cake utilizes instant espresso powder, strong coffee, and dairy free Irish cream for a fabulous coffee flavor. Check out my recipe for a homemade dairy free Irish cream, or use Bailey's Almande (it's Bailey's made with almond milk).

Ingredients

For the Cake

• 2 cups all purpose gluten free flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup vegan unsalted butter, at room temp.
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup dairy free Irish Cream (see below)
• 2 tbsp instant espresso powder dissolved in 1 tbsp hot water

For the Glaze

• 2 to 3 tbsp hot, strong brewed coffee
• 1 1/2 tsp instant espresso powder
• 1-2 tbsp dairy free Irish cream (according to taste)
• 1 cup powdered sugar

Instructions

Preheat Oven to 350 degrees F and grease an 8 inch square pan or 8 inch bundt

1. Sift together the flour, baking soda, baking powder into a small bowl.
2. In your standing mixer or in a large bowl, cream the butter and add the sugar gradually, beating until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and beat on low/medium until well incorporated.
3. Alternate adding in the flour mixture with the Irish Cream and sour cream, begin and end with the flour and blend well after each addition.
4. Transfer about one-third of the batter to a small bowl and add the espresso/water mixture, stir well to combine.
5. Three layers will go into the pan: Spoon half of the plain batter in the baking pan and spread it evenly on the bottom. Then scoop the espresso flavored batter over the plain and carefully smooth it evenly (it's the middle layer). Spoon the remaining batter evenly on top of the espresso layer.
6. Bake for 55-60 minutes until the top is golden and a toothpick test comes out clean. Remove from oven and cool for about 30 minutes or more in the pan. Invert on to a plate or serving dish (a bundt would remain inverted, but if it's a square you might need to turn it right-side up as that is the flatter side).

For the Glaze

1. Sir together the brewed coffee and the espresso powder in a medium sized bowl until dissolved. Add the Irish cream and powdered sugar, and mix well to achieve a pourable consistency. Adjust the flavors and consistency by adding more brewed coffee or powdered sugar if needed. Drizzle in stripes or pour in a layer over the cooled cake and let stand until the glaze is set - about 10 minutes.

Notes

This recipe was inspired by an Espresso Coffee Cake recipe found in the book Country Inns and Back Roads Cookbook

Did you make this recipe?

Tag @brookieleighs on instagram and hashtag it # brookieleighsbiscuits