Today I propose a very soft, fragrant, and delicious gluten-free cupboard cake with coffee and cocoa, which will also appeal to those without specific dietary needs or intolerances (the original recipe is a gluten-free water cake by the talented Monica Bellin, which you can find here). I have made some modifications according to my tastes and needs, achieving an extraordinary result. This dessert is perfect for breakfast, a snack, or as a dessert to offer with a good cup of coffee or tea, or accompanied by soft creams with coffee, chocolate, vanilla, and so on.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 13
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 medium whole eggs (at room temperature)
- 2/3 cup granulated sugar
- 1/3 cup light vegetable oil
- 1/4 cup moka coffee (warm or cold)
- 1/3 cup milk at room temperature (also lactose-free or plant-based)
- 1 3/4 cups rice flour
- 1/3 cup potato starch
- 1 tbsp unsweetened gluten-free cocoa powder
- 1 tsp instant coffee powder
- 0.5 tsp fine salt
- 1/4 teaspoon vanilla paste or liquid
- 1 pinch ground cinnamon
- 1 packet gluten-free baking powder
Steps
To make our delicious and soft coffee and cocoa cake, we need a large bowl, a steel whisk, and a round mold (8 inches in diameter and 2 inches in height, or slightly larger, or a 12-inch loaf pan).
Start by taking the eggs and milk (or plant-based drink) out of the fridge at least 15 minutes in advance.
Prepare the coffee as you usually do and let it cool, or, for convenience and speed, you can replace the 1/4 cup of coffee and the 1/3 cup of milk with 1/2 cup of milk in which to dissolve the instant coffee, without preparing the moka coffee.
Line a 8-inch diameter round mold with 2-inch high sides (or a larger mold, 9-10 inches for a lower cake) with parchment paper. You can also butter the mold (with lactose-free butter) and flour it with rice flour; it’s your choice.
Preheat the oven to 356°F.
Arrange all ingredients in front of you to have them within reach.
1) In a bowl, sift together the dry ingredients (rice flour, starch, cocoa, and baking powder), stir with a steel whisk or a fork to mix them perfectly, and set aside temporarily.
2) In another bowl, crack the eggs, add the sugar, and beat them together with the steel whisk for a couple of minutes.
3) Now add the liquid ingredients (milk, moka coffee, and, finally, the vegetable oil) one at a time, and mix to incorporate them into the egg and sugar mixture.
4) Now add the sifted powders, instant coffee, salt, spices, and, gently, incorporate them into the mixture just enough to obtain a creamy, smooth, and rather liquid batter.
5) Pour the batter into the mold, gently tap it on the table to distribute it evenly, and bake immediately on the central shelf for about 35/40 minutes. Baking times may vary depending on the type of oven and baking. In my case, with a gas oven that only cooks from below, the cake took 40 minutes to bake perfectly. Always do the toothpick test (I use those for skewers), which should come out dry. In this case, turn off the oven and immediately remove the cake, letting it cool for at least 30 minutes before removing it from the mold, as it might break.
Store it well wrapped in a cake container. The next day it will still be very soft and tasty.
The gluten-free coffee and cocoa cake pairs perfectly with custard and vanilla cream.
Bon appetit
