Ah, the delightful aroma of freshly brewed coffee mingling with the sweet scent of baked goods – there’s truly nothing quite like it. And today, my fellow culinary enthusiasts, we’re about to embark on a journey into the world of indulgence and healthiness combined, as we uncover the secrets of a gluten-free coffee cake that’s as soul-satisfying as it is kind to our bodies.

Picture this: a moist, tender cake that’s teeming with rich coffee flavors, adorned with a tantalizing crumbly topping, and yet, miraculously devoid of any gluten. It’s a creation that bridges the gap between our cravings and our well-being, a harmony of taste and nutrition that’s nothing short of enchanting. Join me as we dive into the art of crafting this masterpiece – a cake that doesn’t just tantalize the taste buds, but also respects the diverse needs of our health-conscious, gluten-avoiding comrades.

In this recipe, we’ll be swapping out the traditional wheat flour for a blend of nutty almond flour and wholesome oat flour, ensuring that every bite remains gluten-free without compromising on that luscious, melt-in-your-mouth texture. And fear not, for our crumb topping, the crown jewel of coffee cakes, is equally gluten-free and exquisitely crunchy. So, if you’ve been yearning for a slice of comfort that loves your body back, gather your apron and let’s whip up this gluten-free coffee cake that’s set to redefine your baking endeavors.

Let Them Eat Gluten Free Cake

Ingredients:

For the Cake:

1 and 1/2 cups almond flour (ground from blanched almonds, offering a delightful nuttiness)
1/2 cup oat flour (crafted from whole oats, ensuring a lovely earthy essence)
1/2 cup coconut sugar (a natural sweetener with a gentle caramel undertone)
2 teaspoons baking powder (the rising agent that brings our cake to life)
1/2 teaspoon cinnamon (a hint of warm spice to elevate the flavor profile)
1/4 teaspoon salt (to balance and enhance the overall taste)
1/2 cup brewed coffee, cooled (leftover coffee works splendidly here)
1/4 cup almond milk (for a touch of creaminess)
2 large eggs (providing structure and richness)
1/4 cup coconut oil, melted (infusing a tropical essence)

For the Crumb Topping:

1/2 cup almond flour (reinforcing that nutty undertone)
1/4 cup gluten-free oats (for a delectable crunch)
2 tablespoons coconut sugar (bringing a subtle sweetness to the crumb)
1/2 teaspoon cinnamon (complementing the cake’s spice)
2 tablespoons melted coconut oil (binding and toasting our crumb)

Gluten Free German Chocolate Cake

Ingredients Notes:

Ah, let’s delve into the heart and soul of our gluten-free coffee cake – the ingredients that dance together to create a symphony of flavors and textures that awaken the senses. As someone who’s ventured through many a baking escapade, I’ve come to understand the nuances that elevate a recipe from good to exceptional.

Choosing the right almond flour, for instance, can make all the difference. Opt for blanched almonds ground into a fine texture. This imparts a luxurious smoothness to the cake, mingling with the cozy oat flour for a depth that’s remarkable. And the coconut sugar – oh, the magic it brings! It’s not just a sweetener; it’s a storyteller, adding a whisper of caramel to every bite.

Now, let’s chat about our leavening magician, baking powder. A touch more or less can tip the balance between airy and dense. And that cinnamon? A small but mighty addition that conjures warmth, making every mouthful feel like a comforting embrace.

For our liquid companions, coffee and almond milk, allow them to cool and mingle gracefully. They’re the soul of the cake, infusing it with a fragrant coffee note and a hint of nutty creaminess that’s nothing short of divine.

Gluten Free Olive Oil Cake

How to Make This Recipe:

Preparation:

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper, ensuring an easy release for our masterpiece.
Brew and Cool: Brew a fresh cup of coffee and allow it to cool to room temperature. This coffee will infuse our cake with that unmistakable java essence.

Creating the Cake Batter:

Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, oat flour, coconut sugar, baking powder, cinnamon, and salt. Let these dry ingredients mingle, forming the foundation of our gluten-free delight.
Blend Wet Ingredients: In a separate bowl, whisk together the cooled brewed coffee, almond milk, eggs, and melted coconut oil. Witness the magic as they blend into a harmonious liquid symphony.
Combine and Conquer: Gradually pour the wet mixture into the dry mixture, stirring gently until fully combined. Watch as the batter takes shape, a promise of the goodness to come.

Baking Brilliance:

Pour and Spread: Pour the cake batter into the prepared baking pan, using a spatula to spread it evenly. Marvel at its luscious texture and the aroma that fills the air.

Creating the Crumb Topping:

Mix Crumb Ingredients: In a bowl, combine the almond flour, gluten-free oats, coconut sugar, and cinnamon for the crumb topping. Let this mixture become your golden treasure.
Drizzle and Crumble: Drizzle the melted coconut oil over the crumb mixture and use your fingers to gently crumble and combine everything. Witness the birth of a tantalizingly crunchy masterpiece.

The Fusion:

Top It Off: Sprinkle the crumb topping evenly over the cake batter, letting it embrace the surface like a delicious, textured quilt.

Baking Crescendo:

Into the Oven: Place the baking pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. As the cake bakes, your kitchen will be enveloped in an intoxicating aroma that’s a prelude to the deliciousness.

The Grand Finale:

Cool and Indulge: Once baked to perfection, remove the cake from the oven and let it cool in the pan for about 15 minutes. This is the time for patience, as it allows the flavors to settle and mingle.
Slice and Savor: Gently lift the cake out of the pan using the parchment paper edges, or if you didn’t use parchment, run a knife around the edges and carefully invert the cake onto a plate. Slice into generous portions and witness the fruit of your labor – a gluten-free coffee cake that’s as breathtaking to behold as it is to taste.

Optional Enchantment:

Extra Delight: For an extra touch of indulgence, serve your gluten-free coffee cake with a dollop of whipped coconut cream or a scoop of your favorite dairy-free ice cream. The contrast of cold and creamy against the warm, spiced cake is pure bliss.

Gluten Free Mug Cake

Storage and Freezing Instructions:

Storage:

Once you’ve had your fill of the delectable gluten-free coffee cake, you’ll want to ensure its freshness for as long as possible. To store it properly, follow these steps:

Room Temperature: If you plan to enjoy the cake within the next 2 days, you can leave it at room temperature, covered with a clean kitchen towel or placed in an airtight container. This will maintain its moisture and flavor.
Refrigeration: For longer storage, wrap the cake tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. It should stay fresh for up to 5 days. Just keep in mind that refrigeration can slightly alter the texture, so bring it to room temperature before serving for the best experience.

Freezing:

Yes, you can absolutely freeze this gluten-free coffee cake to enjoy its goodness at a later date. Follow these steps:

Cool Completely: Allow the cake to cool completely before freezing. This prevents condensation from forming and affecting the texture.
Wrap and Seal: Wrap the cake securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn and maintain its flavor.
Label and Date: Don’t forget to label the package with the date, so you can keep track of its freshness.
Freeze: Place the wrapped cake in the freezer, preferably in the back where the temperature is most consistent.
Storage Duration: The cake can be frozen for up to 2 to 3 months without significant loss of quality.

Tips to Make This Recipe:

Flour Finesse: Be sure to measure your almond and oat flours correctly. Use a spoon to gently scoop the flour into the measuring cup, then level it off with a straight edge. Avoid tapping the cup, as it can compact the flour and lead to inaccurate measurements.
Coffee Chronicles: While you can use leftover brewed coffee, if you want to intensify the coffee flavor, opt for a stronger brew. You can also experiment with different types of coffee for unique nuances.
Room for Creativity: Don’t hesitate to customize the crumb topping with chopped nuts, such as almonds or walnuts, for added texture and flavor complexity.
Egg-cellence: When adding eggs to the wet mixture, crack them individually into a separate bowl before incorporating them into the mixture. This prevents any shell pieces from sneaking into the batter.
Even Spread: When spreading the batter in the baking pan, aim for an even layer. This ensures consistent baking and a uniform texture throughout the cake.
Oven Watch: Ovens can vary in temperature accuracy. It’s a good practice to check the cake a few minutes before the recommended baking time. Insert a toothpick into the center – if it comes out with a few moist crumbs clinging to it, the cake is ready.
Cooling Charm: Allow the cake to cool in the pan before slicing. This allows the flavors to meld and the structure to set, making for clean and satisfying slices.

Frequently Asked Questions:

Q1: Can I use regular wheat flour instead of almond and oat flour?
A1: While the charm of this recipe lies in its gluten-free nature, you can certainly experiment with a 1:1 gluten-free flour blend as a substitute. Keep in mind that texture and flavor might vary slightly.

Q2: Is there a substitute for eggs in this recipe?
A2: Absolutely! You can replace each egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons of water). It might alter the texture a bit, but the cake will still be delightful.

Q3: Can I use instant coffee instead of brewed coffee?
A3: Yes, you can. Dissolve a teaspoon of instant coffee granules in ½ cup of warm water, then cool it before adding it to the batter. Keep in mind, though, that brewed coffee offers a deeper, richer flavor.

Q4: How can I make the crumb topping extra crunchy?
A4: For an extra crunch, consider adding a handful of chopped nuts like almonds or pecans to the crumb topping mixture. This introduces an irresistible textural dimension to your coffee cake.

Q5: Can I make this cake dairy-free as well?
A5: Absolutely! To maintain the dairy-free theme, ensure your almond milk is unsweetened and use dairy-free yogurt instead of regular yogurt, if the recipe calls for it. Also, make sure your chocolate chips (if any) are dairy-free.

Gluten Free Coffee Cake

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time