Gluten-Free Coffee Cake Recipe perfect for the gluten-free diet

Gluten-Free Coffee Cake Recipe

Allergy to gluten? No problem, this cake is a sweet combination of espresso, cocoa powder and
gluten-free flour

A light, loose coffee cake perfect for the gluten-free diet. With this cake recipe, you no longer have to wait for a special treat.

Have you ever baked gluten-free cake? If not, today is your chance!

With this recipe we have selected a sweet culinary combination of espresso, cocoa powder and gluten-free flour. Now you are probably thinking, a cake without wheat flour? Is this even tasty? Yes, indeed! Try it.

This coffee cake will take you to a different world of enjoyment and allow you to enter a new nutritional world. Enjoy your baking.

Fun-Fact: Did you know that gluten is an adhesive protein that is found in most grains? The gluten content in the wheat is particularly high. The wheat has been bred for centuries, so that firstly the yield and, secondly, the gluten content is particularly high. Gluten is the magic medium of the food industry. It is used as a stabilizer, thickener, gelling agent, flavoring agent, flavoring agent and dye. Gluten, on the other hand, ensures that bread and rolls are easy to cut and do not fall apart. Therefore you also get into a gluten-free diet and experience the advantage that they keep away from all the chemical additives. Starting with rice, wild rice, corn, millet, buckwheat, amaranth, quinoa and products from all these cereals and pseudo-cereals (eg flour, flakes, pop) are the beginning of a gluten-free diet.

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Total time: 50min

Prep time: 25min; Cook time: 35min


Difficulty: Medium


Servings: 1 Cake

Directions

 Preheat the oven to 200 degrees, because the dough is fast. Melt the butter in a pot. Be careful not to make it brown or bitter! Then put it aside, the next steps is to make the cake with rapeseed oil.

 Now beat the egg and sugar into a bowl until it becomes creamy, then add milk and cocoa. Mix the flour and baking powder, add and stir until it becomes dough. Add the liquid butter (or rapeseed oil). Do not be surprised if the dough is very liquid, it should be so!

Pour the coffee cake dough onto a sheet of baking paper or alufoil, and spread it evenly. Bake the cake for about 25 minutes on the middle rail. The cake should be firm but not dry, it bursts on a cake grid.

While the cake is baking you should prepare the glaze: melt the butter (or take oil) and make a strong espresso or normal filter coffee. Now mix the liquid butter with the icing sugar, cocoa and boiled espresso / coffee. Spread the warm cake with the glaze. The glaze is partly drawn into the cake and makes it even more tasty.

Done. Enjoy!

Ingredients

  • 0.85 cup of butter (or 150 g of oil)
  • 0.64 cup of sugar
  • 3 eggs
  • 3 tbsp Kakaopulver
  • 300ml milk (or lactose-free substitute)
  • 1.27 cup gluten-free flour
  • 2 tsp gluten-free baking soda
  • 0.21 cup of melted butter (or 0.21 cup of oil)
  • 0.42 cup powdered sugar
  • 6 tbsp Colombia Arabica Mezzo Lungo or coffee
  • Coconut graters for sprinkling

TRY THIS RECIPE WITH

Colombia Arabica Mezzo- Nespresso Compatible Capsules from Gourmesso

Colombia Arabica Mezzo

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