Super Soft Coffee Pound Cake, a simple and delicious dessert, perfect for everyday breakfast or snack. The recipe is super quick and, like the latest desserts I’ve made, this one is also prepared without electric mixers. You will only need a simple spoon to mix all the ingredients, and to avoid lumps in the batter, a hand whisk is better. Lactose-free, gluten-free, and butter-free, but with an unmistakable coffee flavor. Besides the moka coffee added to the batter, this pound cake is enriched on the surface with a delicious glaze with a few coffee beans for decoration. Perfect for a tasty breakfast, but also to impress your guests after a dinner or lunch because this super soft coffee pound cake really lifts your spirits!
If you are interested in other coffee dessert recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 672.67 (Kcal)
- Carbohydrates 106.72 (g) of which sugars 55.52 (g)
- Proteins 8.60 (g)
- Fat 23.37 (g) of which saturated 3.52 (g)of which unsaturated 15.88 (g)
- Fibers 10.84 (g)
- Sodium 39.21 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 3/4 cup sugar
- 3/8 cup coffee
- 1/2 cup vegetable oil
- 1 3/4 cups brown rice flour
- 3/4 cup potato starch
- 1 tbsp baking powder
- 1 packet vanillin
- 1/4 cup coffee
- 1 1/3 cups powdered sugar
Tools
- Bowl
- Hand Whisk
- Pound Cake Tin 9.84 inches
- Parchment Paper
Steps
First, prepare the coffee and let it cool. I used a moka pot. Then, beat the eggs with the sugar and vanillin in a bowl using the whisk. Add the coffee and oil, and continue mixing with the whisk until all ingredients are combined.
Next, incorporate the brown rice flour, potato starch, and baking powder, continuing to mix with the whisk until you obtain a smooth and lump-free batter.
Then transfer the batter into a 9.84-inch pound cake tin lined with parchment paper and bake in a preheated oven at 356°F for 45 minutes. The baking time is indicative, as it depends on the type of oven you have. Always check the doneness with a skewer; it should come out dry after being inserted in several spots of the cake. If not, continue baking for the necessary time.
After the baking time, take it out and let it cool. Meanwhile, prepare the glaze. Mix the powdered sugar with the previously heated coffee in a microwave, until you get a thick, lump-free cream. If it turns out too thick, add more coffee. Conversely, if it’s too runny, add more sugar. In both cases, add the ingredients little by little until you reach the desired consistency.
Spread the glaze on the surface, decorate with a few coffee beans, and serve.
Storage and Tips for the Super Soft Coffee Pound Cake
The coffee pound cake can be stored in a cool, dry place for 3 to 4 days, covered with a glass dome.
FAQ Questions and Answers for the Coffee Pound Cake
Can chocolate be added?
Yes, of course, you can add chopped chocolate to the batter before baking the cake.
