Gluten-Free Coffee Cake

The coffee cake is a classic recipe par excellence as it is easy to make, and the result is delicious. The key lies in the special touch that the coffee offers, giving the dough a very tasty flavour. This is a different variation from the usual cakes and biscuits.

The problem with the original recipe, as with any cake, is that coeliacs cannot taste this sweet because of its gluten content: the wheat protein that gives the flour dough its characteristic elasticity and sponginess.

Fortunately, there is a formula for making a gluten-free coffee cake with the same texture, thanks to this recipe. Would you like to try it? Here we go!

Ingredients of gluten-free coffee cake

Here is a list of ingredients that will allow you to make this gluten-free coffee cake in a simple way. The quantities are the approximate ones for a cake of 8 people:

  • 3 eggs.
  • 600 grams of gluten-free flour.
  • 400 grams of sugar (brown if possible).
  • 1 small glass of sunflower oil.
  • 1 lemon peel (you can use only the peel of half a lemon, if you like the acidic touchless).
  • 200 grams of coffee.
  • 1 teaspoon of baking soda.
  • A pinch of cinnamon (optional).

How to make the gluten-free coffee cake: Preparation

To start making the gluten-free coffee cake, the first thing you should do is preheat the oven to 180°. In the meantime, you can grease the mould in which you will put the dough once it is ready. Make sure you put all the ingredients aside and make sure you don’t miss anything, rather than having to go and get them when you need them.

Now, in a bowl, you can first beat the eggs until they are evenly mixed. Then add the coffee and sugar while continuing to mix for a perfect combination. Slowly add the flour while you continue beating, also the bicarbonate, the measure of oil and finally the grated lemon rind. Mix everything well to make a delicious coffee cake.

Once the dough is made, you have to pour it into the mould you had prepared in advance. Let it bake at 180º for approximately 40 minutes without opening the oven before the 30 minutes of fire. When you insert a knife into the dough, and it comes out clean, the gluten-free coffee cake is ready.

Finally, just let it cool down before unmoulding and sprinkle with icing sugar to decorate or in any other way you wish. In this part, you only need to use your imagination. Now all you have to do is try out this recipe for a (gluten-free) coffee cake – go ahead!

We did not find any live processing of this gluten-free coffee cake on Youtube, but there are some similar recipes. For example, this one:

We are sure that it will serve as a reference for you for this coffee cake and any preparation of gluten-free pastries.

Super-fluff gluten-free coffee cake

We all like biscuits with extra softness, don’t we? However, making the biscuits super fluffy seems to be merit reserved only for the most expert confectioners. With this variant of the sponge coffee cake, we will try to get closer to this achievement.

NOTE: As with the initial preparation, here too, you are in the presence of a preparation suited to people who are intolerant to gluten. This is a gluten-free sponge cake for coeliacs.

Necessary ingredients

  • 300 g of rice flour.
  • 220 gr of sugar.
  • 4 coffee spoons.
  • 130 ml of oil.
  • 5 eggs.
  • Grated lemon peel.
  • Half a small spoonful of cream of tartar.
  • 1 teaspoon of baking powder.

Makes a total of 8 portions.

Step-by-step preparation of the gluten-free, super- spongy coffee cake

Let’s start preparing this interesting gluten-free recipe. First of all, I recommend separating the whites from the yolks of the eggs. Now pour the egg whites into the bowl of your blender and start beating them at medium speed. When they begin to foam, you can add the cream of tartar or a few drops of lemon.

Now, when you see that they are starting to be assembled, start slowly adding half of the sugar (approximately 110 g). You can continue beating until you get a dense meringue that is to your liking. Once you have the meringue ready, you will leave it in the fridge, and you can go on to the next step: put the yolks in the bowl of the mixer, and start beating them at medium speed.

Once you see that they start to take on volume, it is time to add the rest of the sugar and continue to beat until they double in volume. Next, add the oil very slowly (do it slowly and don’t rush); also, the grated lemon rind, and you can continue beating until they are completely integrated.

Now you can add the coffee, and once again, you have to beat to get the ingredients together. When you make this coffee cake recipe more times, you can add a little more or a little less quantity to adjust the taste to your (or your guests) taste. We already know that desserts with coffee are very particular.

Now take the meringue on one side and the rice flour with the baking powder on the other side and add some flour and baking powder to the beaten egg yolks first.

It’s not long now! Soon you will have an excellent gluten-free sponge cake ready. Then I will ask you to add some meringue, and you will alternate both ingredients until you have added it completely.

Mix a little bit so that all the ingredients are well integrated and make sure there are no lumps. You must now pour the mixture of our cake into a removable mould. Make sure you have greased the mould beforehand so that you don’t have any problems when demoulding.

It’s ready! Now you know how to make a gluten-free coffee cake. Only the final step remains. Please take it to the oven and let your cake bake at 175°C for about 40 minutes.

Do not open the oven until the first 30 minutes have passed. Once baked, remove the mould and let it cool on a rack. If you wish you can decorate it in some way. Remember that this must be done to your liking. But if you prefer to taste the gluten-free (and extra spongy) coffee cake rather than dry, it is ready to be enjoyed.