Credits: Becky Excell
More people than ever before are finding themselves being advised by their doctors or dieticians to exclude gluten from their diets. Or perhaps, minimize consumption of gluten due to the diagnosis of sensitivities.
Being told you cannot tolerate gluten never comes as welcome news. On the plus side, going gluten-free in this day and age does not have to mean denying yourself your favorite treats.
This coffee cake recipe, for example, contains not a shred of gluten and yet satisfies even the most insatiable appetites.
Putting together gluten-free coffee cake is actually surprisingly simple. It’s basically a case of taking a conventional coffee cake recipe and swapping out a few of the ingredients.
All credit for this particular coffee cake recipe goes the way of Becky Excell, having featured it on the Gluten-Free Cuppa Tea website a while back.
Ingredients For the Ultimate Gluten Free Coffee Cake:
- 225g softened butter
- 225g light brown sugar
- 4 eggs
- 225g gluten free self-raising flour
- 1/4 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 2 tbsp espresso
- 80g chopped walnut halves
The buttercream is technically optional though comes highly recommended, which you can work together with the following:
- 185g softened butter softened
- 400g icing sugar
- 2 tbsp espresso
- Walnuts for decoration
Putting this coffee cake together is as easy as follows:
- Preheat your oven to 180° C (356° F) or 160° C (320° F) for a convection oven
- Prepare to regular sized circular cake tins with parchment paper
- Place the sugar and butter in a bowl and cream together with an electric mixer
- Add 1 egg at a time to the mixture, continuously beating to create a fluffy consistency
- Pour the espresso coffee into the mix, ideally at room temperature
- Gently fold the gluten-free flour into the mixture, along with the baking powder and xanthan gum.
- Next, take your finely chopped walnuts and add these to the mix - gently until just combined.
- Pour half of the batter into each of the two cake tins and give a minute or so to settle on the side.
- Place the cake tins in the center of the oven and allow them to bake for approximately 25 minutes. At which point, they should have risen significantly.
- Take the cakes out of the oven when they are cooked and place onto a wire rack to cool.
- In the meantime, you can throw together your buttercream by first whisking the softened butter on its own using an electric whisk for around 5 minutes.
- Next, gradually add the icing sugar slowly while mixing continuously, to maintain a creamy texture.
- You can then add the espresso coffee to the mixture, which you adjust in terms of strength and coffee type to suit your tastes.
- When the cake is cooled and the buttercream is ready, spread a generous layer of it all over the top of one of the cake halves.
- Carefully place the second half on top and spread another generous layer of the coffee buttercream all over it.
- Decorate with walnut halves and your other preferred garnishes to finish.
From start to finish, the whole thing can be taken care of in one hour - a quick and easy coffee cake with absolutely no gluten whatsoever.
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