A lovely coffee flavour with rich chocolate.

1 Tbsp dry instant coffee

½ cup (125ml) boiling water

½ cup (35g) cocoa powder

90g butter

1 cup castor sugar

2 tsp real vanilla essence

2 size 7 eggs, separated

½ cup (80g) ground almonds

½ cup (60g) sour cream

1 cup (160g) Gluten Free Cake and Biscuit Mix

2 level tsp Gluten Free Goodies Baking Powder

Mocha Icing

1 ½ cups (240g) gluten free icing sugar

1 Tbsp cocoa powder

60g butter

2 tsp dry instant coffee

1 ½ Tbsp boiling water

Preheat oven to 180º. Grease 20cm round tin and line base.

Dissolve coffee in boiling water then stir in sifted cocoa.

Beat butter, vanilla essence and sugar in a bowl with mixer until light and fluffy. Add egg yokes and mix.

Stir in sour cream, almonds, sifted flour, baking powder and cocoa mixture.

Beat egg whites until soft peaks form and fold into cake mixture.

Spread into prepared tin and bake for 50 mins or until cake is firm and a skewer comes out clean.

Stand for 3 mins in tin before turning onto wire rack.


Sift icing sugar and cocoa

Dissolve the coffee in boiling water. Add butter and stir until smooth. Mix with the icing sugar and cocoa.

You may need to microwave or otherwise heat the butter, water and coffee before adding it to the sugar and cocoa to make sure everything dissolves.