Brunch lovers, REJOICE! We got down to make a espresso cake even your gluten-loving, dairy-obsessed pals would adore, and we expect we’ve achieved it. This espresso cake is extremely FLUFFY, completely candy, filled with cinnamon, undetectably gluten-free, and simply SO scrumptious!
It’s the perfect cake to serve at brunch, along with your morning espresso or afternoon tea, or actually for any event. Made in simply 1 bowl for simple cleanup, now we have a sense it’ll be your new go-to! Get your espresso brewing and let’s make some cake!
We’ve achieved gluten-free espresso cake earlier than (reveals A and B), however this time is totally different. It’s drop-your-mic, call-your-mom, scream-from-the-rooftops good. It’s we-should-retire-and-stop-posting-new-recipes-because-nothing’s-going-to-be-better good. Sure, that good (don’t fear, cease crying, we aren’t really leaving you)!
Okay, sufficient teasing — we could present you tips on how to make it? This espresso cake begins with beating the sugar and vegan butter to begin off on a tremendous FLUFFY observe.
Subsequent we add eggs, which construct on the fluffy texture whereas additionally making certain it has the good quantity of crumb with out being crumbly! Then we spherical out the moist components with dairy-free yogurt, which provides moisture with out watering down the combination.
In case you thought we have been achieved with fluffiness, suppose once more! Baking powder provides much more rise.
The ultimate superheroes on this gluten-free espresso cake batter? A mixture of our gluten-free flour mix and almond flour! Whereas the gluten-free mix absorbs the liquids to maintain the cake gentle and provides every chunk some chew, almond flour provides a superbly crumbly texture and lightness to the cake.
The batter is separated by a brown sugar-cinnamon swirl, which provides each taste and visible curiosity. We eat with our eyes first, in any case!
The ultimate contact is a cinnamon sugar crumble topping with simply sufficient cinnamon to spice it barely.
We’re SO excited so that you can do this espresso cake! It’s:
FLUFFY
Tender
Gentle
Completely candy
Cinnamon-infused
Undetectably gluten-free
& SO scrumptious!
It’s good for brunch, vacation breakfasts, alongside your morning espresso or afternoon tea, and to share with household and pals!
Extra Gluten-Free Brunch Favorites
For those who do this recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 16 (Slices)
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CAKE
- 3/4 cup cane sugar* (guarantee natural if vegan)
- 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
- 2 giant eggs (pasture-raised, natural when attainable // if vegan, sub 6 Tbsp applesauce*)
- 2/3 cup dairy-free yogurt (plain, unsweetened // we like a thicker coconut yogurt like Culina // if not dairy-free, we propose Greek yogurt)
- 1 ½ cups MB 1:1 Gluten-Free Flour Mix*
- 3/4 cup almond flour (we like Wellbee’s)
- 2 tsp baking powder
- 3/4 tsp sea salt
SWIRL
- 1 ½ Tbsp brown sugar (guarantee natural if vegan)
- 1 ½ tsp cinnamon
TOPPING
- 1/2 cup MB 1:1 Gluten-Free Flour Mix*
- 1/4 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
- 1/4 cup packed brown sugar (guarantee natural if vegan)
- 2 tsp floor cinnamon
- 1/4 tsp sea salt
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Preheat your oven to 350 levels F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Put aside.
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CAKE BATTER: To a medium mixing bowl, add the cane sugar and softened vegan butter. Utilizing an electrical mixer, beat on medium/excessive pace till gentle and fluffy. Subsequent, add eggs and beat till pale yellow and fluffy. Add dairy-free yogurt and blend once more. Lastly, add gluten-free flour, almond flour, baking powder, and sea salt and blend till totally included. The batter shall be very thick — someplace between cake batter and cookie dough.
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Unfold half of the batter on the underside of your parchment-lined baking pan and sprinkle the highest with 1 ½ Tbsp of brown sugar and 1 ½ tsp cinnamon. Unfold the remaining batter on high of the cinnamon sugar, scraping the bowl clear.
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TOPPING: To the identical (now empty) mixing bowl, add the gluten-free flour, vegan butter, brown sugar, cinnamon, and salt and blend on low pace till totally mixed. It ought to look crumbly.
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Sprinkle the crumble topping evenly excessive of the espresso cake. Bake for 38-42 minutes, till a toothpick inserted comes out clear with only some crumbs left on the toothpick. Let cool within the pan for quarter-hour earlier than eradicating and cooling for an additional 15. Take pleasure in heat or at room temperature.
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Retailer leftover espresso cake in an hermetic container at room temperature for as much as 2-3 days. To freeze, place cake slices in an hermetic container and freeze for as much as 1 month. Let come to room temperature to defrost.
*We examined with coconut sugar and whereas it really works, we a lot most well-liked the cane sugar model. The cane sugar yielded a light-weight, fluffy texture and a wonderfully candy taste.
*Our DIY GF Flour Mix additionally works on this recipe, however it’s slightly crumbly. Retailer-bought blends (corresponding to Bob’s Pink Mill 1:1 GF Baking Flour) would additionally probably work however will most likely be a bit crumbly.
*Vitamin data is a tough estimate.
Serving: 1 slice Energy: 221 Carbohydrates: 26.3 g Protein: 2.4 g Fats: 12.5 g Saturated Fats: 7.9 g Polyunsaturated Fats: 0.8 g Monounsaturated Fats: 1.9 g Trans Fats: 0 g Ldl cholesterol: 23 mg Sodium: 273 mg Potassium: 95 mg Fiber: 1.3 g Sugar: 14.3 g Vitamin A: 38 IU Vitamin C: 0 mg Calcium: 65 mg Iron: 0.9 mg
