Poured coffee cake gluten-free, a practical and delicious recipe, the cake is yogurt-based filled with a delicious and intense milk-free coffee cream.
The poured coffee cake gluten-free is an irresistible treat for coffee lovers, you can enjoy it for breakfast accompanied by a cup of hot coffee, ideal for concluding a dinner with a touch of sweetness and energy.
I personally have a real passion for poured cakes in general, the idea of a cake that comes out of the oven already filled without having to cut it is unbeatable.
Shall we see how to prepare it?
Here below are some more ideas 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs (at room temperature)
- 7/8 cups sugar
- 1/2 cups vegetable oil
- 1 2/3 cups gluten-free cake flour
- 1/3 cups gluten-free potato starch
- 1 packet gluten-free baking powder
- 2/3 cups Greek yogurt
- 1 teaspoon vanilla extract
- 1 cups coffee
- 1/2 cups sugar
- 1/4 cups gluten-free cornstarch
Steps
Start by preparing the cream. Mix the coffee with the sugar and starch, dissolve the starch first in a small part of the coffee and then combine with the rest to avoid lumps. Bring to the heat and cook like a regular cream, stirring continuously until thickened.
Transfer to a glass bowl, cover with plastic wrap, and let cool to room temperature.
Meanwhile, preheat the oven to 350 degrees Fahrenheit and prepare a 9 1/2-inch pan lined with parchment paper.
With electric beaters, whip the eggs with the sugar for a few minutes until they are fluffy and frothy, add the salt, vanilla, yogurt, and oil, beat for a moment and then incorporate the sifted flour with the baking powder and potato starch.
Let’s move on to baking. Pour half the batter into the pan and bake at 350 degrees Fahrenheit for 15 minutes.
After that time, take the pan out, distribute the coffee cream trying to stay a couple of inches inside the edges to prevent it from spilling out (as you can see, I didn’t do this 😅) and cover with the remaining batter.
Bake again for another 20 minutes.
Always do the toothpick test to check for doneness and once baked, let the cake cool before removing it from the mold.
👉As always, I recommend keeping the cake well closed, in a cake container or under a dome, this will keep it soft for several days.
👉If you tried my recipe, let me know in the comments, but most importantly, let me know if you liked it!!
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