Good morning and welcome back with another delicious and easy recipe for breakfast and snack time. This is a pound cake made with gluten-free flours and without butter, which will also appeal to those who do not need to follow a specific gluten-free diet. Why? Because it is soft, smells of coffee, and is very easy to prepare. “Follow me” virtually into the kitchen and let’s see what we need to make our coffee pound cake without butter.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 1/4 cups rice flour
- 1/3 cup cornstarch
- 1/3 cup potato starch
- 3 medium whole eggs (medium whole eggs)
- 2/3 cup granulated sugar
- 7 tbsps sunflower oil
- 1/3 cup plain Greek yogurt (also lactose-free)
- 1/4 tsp fine salt
- 1 tbsp instant coffee powder
- 1/2 cup room temperature water
- 1/4 tsp vanilla paste
- 1 packet baking powder
Tools
- 1 Pound cake pan
- 1 Mixer
Steps
Take the Greek yogurt and eggs out of the fridge at least two hours before starting to make our coffee pound cake. Room temperature eggs will whip up perfectly.
Weigh out the dry ingredients such as rice flour, cornstarch, potato starch, and baking powder and sift them all together in a bowl.
Weigh the sugar and set it aside.
Weigh the water and dissolve the instant coffee powder into it.
Preheat the oven to 340°F (rice flour is sensitive to too high temperatures).
Line the pound cake pan (both a 28 cm and a 30 cm pan are suitable) with parchment paper.
Separate the yolks from the whites, placing the whites in the mixer’s bowl.
Starting at the lowest speed and gradually increasing it, whip them for three minutes on maximum speed and set them aside momentarily. They don’t need to become very stiff, but they should be frothy, airy, and firm.
In another bowl, place the yolks with the sugar and vanilla paste and whip them for two/three minutes at the highest speed.
Now, using a manual steel whisk, gently fold in the Greek yogurt first.
When the yogurt is incorporated (just a few moments), add the oil and then the coffee-flavored water, mixing well.
Next, add the sifted flour and baking powder mixture, the pinch of salt, and mix gently to incorporate them.
Finally, fold in the whipped egg whites a little at a time, incorporating them into the mixture gradually with a decisive motion from bottom to top, until fully and perfectly integrated.
Immediately pour the mixture into the pan, level it with the back of a spoon, and put it in the already hot oven, at mid-height for about 40/45 minutes maximum. To check if it’s done, after about 35/40 minutes, insert a skewer into the center of the pound cake; it should come out dry. The cooking times are based on my gas oven with static cooking and heat coming only from below.
As soon as it’s perfectly cooked, turn off the oven and take out the pound cake immediately to prevent the residual heat from drying it out too much. Wait about 20 minutes, then, with the help of the parchment paper, remove the pound cake from the pan and let it cool on a wire rack, if possible.
When it is cool, the coffee pound cake without butter can be sprinkled with a little powdered sugar, but I assure you, it’s delicious even without.
The extra idea. The instant coffee powder can be replaced with moka or espresso coffee. In this case, since the amount of liquids in the pound cake (water, in this case) should not be altered, you can use, for example, 50 milliliters of unsweetened coffee added to 80 milliliters of water, so that the total of the two is always 130 milliliters.
Bon appetit
