Description
This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor that’s not too sweet yet full of depth.
Ingredients
For the Coffee Cake:
120 g (½ cup) whole milk
15 g (3 ½ tbsp) instant coffee granules
140 g (1 ¼ sticks) unsalted butter, softened
100 g (½ cup) light brown soft sugar
75 g (¼ cup + 2 tbsp) caster or granulated sugar
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
3 UK medium/US large eggs, room temperature
180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix)
60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free)
2 ½ tsp baking powder
½ tsp xanthan gum (omit if your GF flour blend contains it)
¼ tsp salt
For the Cappuccino Whipped Cream Frosting:
300 g (1 ⅓ cups) double/heavy cream
18 g (2 ½ tbsp) cappuccino powder
2 g (1 ½ tsp) instant coffee granules
120 g (1 cup) icing/powdered sugar (adjust sweetness to taste)
Chocolate shavings for decoration
Instructions
For the Coffee Cake:
Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper.
Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool.
Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer.
Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined.
Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy.
Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking.
Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the Cappuccino Whipped Cream Frosting:
Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ⅓ cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely.
Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form.
Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting.
Assembling the Coffee Cake:
Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls.
Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch.
Serve: Slice and enjoy!
Storage:
The coffee cake can be stored in a closed container in the fridge for 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350