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Lavazza
Gluten-Free Coffee Cake

Gluten-Free Coffee Cake

A light, fluffy coffee cake perfect for gluten-free diets

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DIFFICULTY
Medium
A surprisingly soft and light cake suitable for those who prefer gluten-free. Delicious for breakfast, or as a tasty dessert.

PREPARATION

Prepare the coffee and let it cool for a while - it should be lukewarm before you use it. Start by separating the egg yolks and whites. Using a whisk, combine the coffee with the oil and lemon zest. Sieve the flour and starches along with the yeast, sugar and vanillin to make the mixture even softer and fluffier. After whipping the egg whites into soft peaks, add them to the mixture; remember to fold them in from the bottom up to prevent lumps from forming. Grease some single-serve chiffon cake molds and pour in the mixture. Then bake the cakes for 35 minutes at 300°F (150°C).

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INGREDIENTS
8-10 servings


  • 4 eggs
  • ¼ cup seed oil
  • ½ cup coffee
  • 1 ½ cup icing sugar
  • ¼ teaspoon (1g) salt
  • 1/3 cup potato starch
  • ¼ cup rice flour
  • 1/3 cup corn starch
  • Zest of half a lemon
  • 1 tablespoon yeast
  • 1/8 teaspoon (½ g) vanillin flavoring
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