{"id":2493,"date":"2018-03-12T07:17:48","date_gmt":"2018-03-12T05:17:48","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2493"},"modified":"2020-04-01T18:30:36","modified_gmt":"2020-04-01T16:30:36","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%a7%d7%95%d7%a7%d7%95%d7%a1-%d7%a2%d7%a9%d7%99%d7%a8%d7%94-%d7%a2%d7%9d-%d7%a4%d7%a6%d7%a4%d7%95%d7%a6%d7%99-%d7%a9%d7%95%d7%a7%d7%95%d7%9c%d7%93-2","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2493&lang=en","title":{"rendered":"Gluten-Free Vanilla-Mocha Cake"},"content":{"rendered":"
\n
\"Vanilla-Mocha<\/a>
Vanilla-Mocha cake<\/figcaption><\/figure>\n
\"Vanilla-Mocha<\/a>
Vanilla-Mocha cake inside look<\/figcaption><\/figure>\n<\/div>\n

Ingredients<\/h3>\n

330 gr. Tami all-purpose GF flour
\n10 gr. (1 packet) baking powder
\n\u00bd tsp. baking soda
\n\u00bd tsp. salt
\n180 gr. room-temperature butter
\n300 gr. (1\u00bd cups) sugar
\n1 tsp. vanilla extract
\n3 eggs<\/p>\n

For the Mocha:
\n4 Tbsp. espresso coffee
\n1\u00bd Tbsp. cocoa powder
\n1 Tbsp. milk<\/p>\n

Bundt cake tin, buttered and floured.<\/p>\n

Preparation<\/h3>\n

Preheat your oven to 180C\/360F.
\nMix the flour, baking powder, baking soda and salt in a bowl.
\nIn your stand mixer on medium speed, beat the sugar, butter and vanilla extract using the K beater until light and creamy.
\nAdd eggs one at a time, waiting until each is fully incorporated.
\nReduce to low speed, and add flour mix and milk intermittently.
\nPour half of the mixture into the tin and smooth.
\nMix the mocha ingredients, add to the remaining mixture in the bowl and incorporate fully.
\nPour the mocha mixture over the vanilla mixture and smooth.
\nUsing the spatula sideways, stab the center of the mocha mixture into the vanilla mixture almost to the bottom (creating a circle), to create the pattern.
\nBake for 50 minutes until a toothpick\/skewer comes out dry.<\/p>\n

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\n\t\t\t <\/div><\/div>\n\t\t