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Gluten-Free Coffee Cake

Gluten-Free Coffee Cake

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

A surprisingly soft and light cake suitable for those with a gluten intolerance. Delicious for breakfast, or enjoy as a tasty dessert


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 vanilla 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 stop lumps from forming. Grease some single-serve chiffon cake moulds and pour in the mixture. Then bake the cakes for 35 minutes at 150°C (300°F).


8/10 servings

  • 4 eggs
  • 60ml (2.1fl oz) of seed oil
  • 100ml (3.5fl oz) coffee
  • 150g (5.3oz) icing sugar
  • 1g (0.04oz) salt
  • 75g (2.6oz) potato starch
  • 30g (1.06oz) rice flour
  • 40g (1.6oz) corn starch
  • Zest of half a lemon
  • 8g (0.28oz) yeast
  • 0.5g (0.2oz) vanillin flavouring
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