Gluten-Free and Lactose-Free Cream and Coffee Cake. A simple and quick cake to prepare, perfect to serve as a dessert after a meal.
The cream and coffee cake is a delicious cake perfect to serve as a dessert after a meal. The preparation is very simple. The coffee cake is made with gluten-free flour (below I’ll show you the one I use), but you can also use all-purpose flour. Once the cake is baked, it is filled and decorated with whipped cream and ricotta. I used both lactose-free cream and ricotta. Naturally, if you don’t have any intolerances, you can use the ingredients you prefer.
It’s a delightful cake, perfect even for special occasions. It’s ideal if you have intolerances but don’t want to give up on dessert, or if you want to serve it to friends with intolerances.
Make sure if you’re cooking for celiacs to pay attention to contamination.
Let’s see how to prepare the gluten-free and lactose-free cream and coffee cake.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the base
- 2 eggs
- 1 packet gluten-free baking powder
- 1 2/3 cups all-purpose flour
- 2/3 cups sugar
- 1/4 cup coffee
- 1/3 cup sunflower oil
- 1 cup whipping cream (lactose-free)
- 1/2 cup ricotta (lactose-free)
- to taste sugar
- 3 tbsps coffee
- to taste coffee
- to taste lactose-free milk
- to taste chocolate (shaved or chips)
Tools
- 1 Bowl
- 1 Mixer
- 1 Cake Pan
- 1 Knife
- 1 Piping Bag
How to Prepare the Gluten-Free and Lactose-Free Cream and Coffee Cake
In a bowl, place the eggs and sugar. Mix with the electric mixer until you get a fluffy and airy batter.
Add the coffee and oil. Mix.
Finally, add the flour and baking powder. Mix everything well, being careful not to form lumps. I used gluten-free flour. If you want to take a look at the flour I use, click here.
Pour the obtained batter into a 8-inch pan previously greased and floured (with lactose-free butter and gluten-free flour), or lined with parchment paper.
Bake in a preheated, static oven at 350°F and let it cook for about 35/40 minutes. Make sure to check the baking times based on your oven.
Once baked, let it cool well. When the cake is cold, use a knife to cut it in half.
Meanwhile, prepare the filling. In a bowl, place the cream, ricotta, and cold coffee. I also added two tablespoons of sugar, but you can add it according to your taste. If you prefer, you can also skip it. Whip everything well. (The ingredients must be cold from the refrigerator)
Put the mixture into a piping bag with a star tip.
Prepare a soak with lactose-free milk and coffee.
Place the first cake layer on a serving plate and lightly soak it with the soak.
Fill with the cream and add chocolate shavings or chips.
Cover with the second cake layer and decorate with the remaining cream. If you like, add more chocolate shavings or chips.
Transfer the gluten-free and lactose-free cream and coffee cake for about an hour before serving.
Enjoy.
