The gluten-free coffee cake is a soft, highly aromatic dessert, incredibly easy to make, and it’s also lactose-free. We can prepare it for breakfast (it’s fabulous dipped in milk), for a snack, or as a dessert at the end of a meal. 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 or 00 flour if there are no specific dietary needs; additionally, at the end of the recipe, you will find some advice on gluten-free flours that can be used to prepare this fragrant coffee cake.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 14
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups universal gluten-free flour
- 3 tbsps gluten-free potato starch
- 1 packet baking powder for gluten-free desserts
- 1 pinch fine salt
- 1 packet vanillin
- 4 medium whole eggs
- 1/4 cup moka coffee (also decaffeinated)
- 2 tbsps milk (lactose-free)
- 6 tbsps vegetable oil
- to taste liquor of choice
- 1/2 cup coffee yogurt (lactose-free)
- 3/4 cup brown sugar
Steps
Prepare all the ingredients in front of us.
Line a round or square pan of our choice, measuring 9 inches.
Turn the oven on to 340°F.
Start with the liquid ingredients. In a large bowl, beat the whole eggs with the milk, coffee, yogurt, optional liquor, and vegetable oil (you can use a steel whisk or electric ones).
Move on to the dry ingredients. Sift together the gluten-free flour, potato starch, and baking powder and pour everything into the bowl. Add the sugar, a pinch of salt, and mix just enough to combine all the ingredients uniformly and perfectly. You’ll obtain a semi-thick, rich, and fragrant batter.
Pour it into the pan and gently tap it on the table to ensure the batter is evenly distributed.
Bake on the middle rack in the hot oven for about 25 minutes or until the cake is perfectly cooked, after conducting the toothpick test—it should come out dry.
Immediately remove the gluten-free coffee cake from the oven to prevent the residual heat from drying it out excessively.
Once cooled, we can sprinkle it with gluten-free powdered sugar; or, by adding half a level teaspoon of unsweetened cocoa to the powdered sugar, we’ll obtain an even more fragrant and delicious mix to sprinkle on the cake.
A note on the oven. Mine is gas-powered, static, with bottom heat only, and the baking times refer to this type of oven.
To prepare the coffee cake, I used a universal gluten-free flour—a ready-made 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 I indicated; or with a gluten-free mix specifically for desserts, but in the latter case, no sugar or baking powder should be added, as these mixes usually contain them already. The quantities of the other ingredients will remain the same.
