• Print
  • Bookmark
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. Combine the yolks with the coffee, oil and lemon zest mixture and whisk it all together. Sieve the flour and starches along with the yeast, sugar and vanillin to make the mixture even softer and fluffier. Add a pinch of salt to the egg whites and whip for around five minutes, until stiff peaks form in the mixture. After whipping the egg whites, 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 about 100g of mixture into each. Then bake the cakes for 35 minutes at 150°C (300°F).


8/10 servings

  • 4 eggs
  • 60ml (2.1fl oz) 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) vanilla flavouring
Discover a selection of coffee recipes to try out at home