The gluten-free coffee cake is a soft, very aromatic dessert, very easy to make and also lactose-free. We can prepare it for breakfast (it’s amazing dipped in milk), for a snack, or as a dessert after lunch. Coffee is one of those ingredients I love to use in desserts because it gives them a fragrance and flavor that I find irresistible. This delicious cake can also be made with all-purpose flour or cake flour if there are no special dietary needs; furthermore, at the end of the recipe, you will find some advice on gluten-free flours that can be used to make this fragrant coffee cake.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 14
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 cups gluten-free all-purpose flour
- 2 tbsps gluten-free potato starch
- 1 packet gluten-free baking powder
- 1 pinch fine salt
- 1 packet vanillin
- 3 medium whole eggs
- 2.5 oz moka coffee
- 2 tbsps milk (lactose-free)
- 5 tbsps vegetable oil
- to taste liqueur of choice
- 4.5 oz coffee yogurt (lactose-free)
- 3/4 cup brown sugar
Steps
Prepare all the ingredients in front of you.
Line a round or square baking pan, of your choice, of 9 inches.
Preheat the oven to 340°F.
Let’s start with the liquid ingredients. In a large bowl, beat the whole eggs with the milk, coffee, yogurt, any liqueur, and the vegetable oil (you can use a steel whisk or electric ones).
Move on to the dry ones. Sift together the gluten-free flour, starch, baking powder, and pour it all into the bowl. Add the sugar, a pinch of salt, and mix just enough to blend all the ingredients evenly and perfectly. You will get a semi-thick, rich, and fragrant batter.
Pour it into the pan, tapping it gently on the table to ensure the batter is evenly distributed in the mold.
Bake in the preheated oven at mid-height for about 25 minutes or until the cake is perfectly cooked, after performing the toothpick test, which should come out dry.
Immediately remove the gluten-free coffee cake from the oven to prevent it from drying out excessively due to residual heat.
Once it has cooled, you can sprinkle it with gluten-free powdered sugar; or, by adding a flat half teaspoon of bitter cocoa to the powdered sugar, you will get an even more fragrant and delicious mix to sprinkle on the cake.
A note on the oven. Mine is a gas oven, static, with heat only from below, and the baking times of the cake refer to this type.
For the preparation of the coffee cake, I used a gluten-free all-purpose flour—specifically, a ready-made flour mix—suitable for all uses (for cakes, bread, pizzas, pasta, etc.) that does not contain salt, sugar, or leavening agents. This mix can be replaced with rice flour, in the same quantity as indicated by me; or with a specific gluten-free preparation for cakes but, in this last case, it will not be necessary to add sugar or baking powder, as these preparations usually already contain them. The quantities of the other ingredients will remain the same.
