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? 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 think a cake without wheat flour? Can this ever taste? Yes, and how! And also juicy and loose – without gluten. 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.

Total time: 50min

Prep time: 25min; Cook time: 35min

Difficulty: Medium

Servings: 1 Cake


 Preheat the oven to 200 degrees Celsius, because the dough is fast. Make the cake with butter you have to melt it in a pot. Be careful not to make it brown or bitter! Then put them aside, make her the cake with rapeseed oil eliminates this step.

 Now beat the egg sugar into a bowl of creamy, then add milk and cocoa. Then mix the flour and baking powder, add and stir under the dough. Add the liquid butter (or rapeseed oil). The dough is very liquid, so do not be surprised, it should be so!

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

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. And spread the warm cake with the glaze, give the coconut rasp over it. The glaze is partly drawn into the cake and makes it even more juicy.

Done. Enjoy!


  • 200g of butter (or 150 g of oil)
  • 150g of sugar
  • 3 eggs
  • 3 tbsp Kakaopulver
  • 300ml milk (or lactose-free substitute)
  • 300g gluten-free flour
  • 2 tsp gluten-free baking soda
  • 50g of melted butter (or 50 g of oil)
  • 100g powdered sugar
  • 6 tbsp Colombia Arabica Mezzo Lungo or coffee
  • Coconut graters for sprinkling


Colombia Arabica Mezzo- Nespresso Compatible Capsules from Gourmesso

Colombia Arabica Mezzo

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