Gluten free coffee cake that is not just a cake to have with coffee, but a cake that tastes of coffee. The perfect treat for any time of day. Upon moving to North America, from New Zealand, I was surprised to discover that coffee cakes contained zero coffee as an ingredient. Therefore it was a necessity to create this COFFEE cake!!
This is a light, and so delicious gluten free cake, which is quick and easy to make. Ice the cake with extra coffee flavour and enjoy! This is for the coffee lovers out there!
ABOUT THE FLOURS NEEDED TO MAKE THIS GLUTEN FREE COFFEE CAKE.
In all of my recipes I measure just about everything in grams. It is way more accurate and you will need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
The flours used this recipe are buckwheat flour, sorghum flour, tapioca starch and corn starch. If you cannot tolerate corn starch, just make up the weight of it with more tapioca starch.
HOW TO MAKE THIS DELICIOUS CAKE.
- Preheat the oven to 345°F (175°C)
- Line the bottom of two, 7 inch round (18cm) springform pans with parchment paper.
- Separate the egg yolks from the egg whites and place them into two separate bowls
- With clean and dry egg beaters, beat the egg whites for a few minutes until stiff peaks form. Any water on the beaters or in the bowl will prevent the peaks from forming properly.
- Cream (beat) the butter and sugars until they have blended together well and have slightly lightened in colour.
- Add the egg yolks, flax seed and coffee into the butter and sugar. Then beat in half of the flour. Start the beater at low speed, so as the flour does not fly everywhere. This also helps to incorporate everything well.
- Fold in the egg whites until they are just combined, then immediately add the batter to the two pans, splitting them as evenly as possible.
- Bake, cool and add the coffee flavoured icing in the middle layer and then again on top. Enjoy!
Gluten Free Coffee Cake
Equipment
- Two 7 inch (18 cm) spring form pans
Ingredients
- 15 g instant coffee granules
- 25 g boiling water
- 4 large eggs
- 130 g soft butter
- 250 g fine white sugar
- 50 g brown sugar
- 8 g ground flaxseed
- 76 g buckwheat flour
- 100 g sorghum flour
- 45 g tapioca starch
- 30 g corn starch
- 1 tsp baking powder.
For the Coffee Icing
- 2 tsp instant coffee granules
- 1 tsp boiling water
- 20 g soft butter
- 50 g soft cream cheese
- 75 g icing sugar
Instructions
- Dissolve the instant coffee granules in the boiling water and let it cool to luke warm.
- Line the bottom of two, 7 inch round (18cm) springform pans with parchment paper.
- Preheat the oven to 345°F (175°C)
- In two small bowls, separate the egg yolks from the whites, then beat the egg whites until stiff peaks form.
- In a medium bowl, cream the butter and sugars for 1 to 2 minutes, until light and creamy.
- Beat the egg yolks, flax seed and cooled coffee into the butter and sugar. On low speed, beat in half of the flour blend.
- With a spatula, fold in the remaining flour and then the stiffly beaten egg whites.
- Evenly distribute the cake batter between the two springform pans.
- Bake at 345°F. For 40-45 minutes or until the middle of the cake is soft and springy to the touch and an inserted toothpick comes out clean.
- Let the cakes sit for 10 minutes in the cake pans before removing them to a cake rack to cool.
- While the cakes are cooling, mix the icing.
For the Coffee Icing
- In a small bowl or cup dissolve the coffee granules in the boiling water.
- In a medium bowl beat together the butter and the cream cheese, until the ingredients are just combined.
- At low speed, beat the icing sugar into the cream cheese and butter. Add the coffee and beat until smooth and evenly mixed. Add a little more icing sugar or hot water as needed for the right consistency.
- Evenly distribute the icing on top of the two cake layers, then stack one layer on top of the other and serve.
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