Gluten-free coffee cake is the gluten-free version of one of the most popular and much-beloved American desserts, the classic coffee cake.
With a soft texture similar to that of a brioche, coffee cake is often accompanied by a cup of coffee or tea.
Its origin dates back to the eighteenth century when American chefs prepared coffee-flavoured cakes so as not to waste the drink.
After the end of the First World War, thanks to modern pasteurization techniques, the coffee cake was coated with sour cream.
This variant is tasty and suitable for everyone.
60 ml vegetable oil
100 ml coffee
150 g icing sugar
1 g salt
75 g potato starch
30 g rice flour
45 g cornflour
Zest from half a lemon
8 g yeast
1 sachet of vanilla extract
1. Prepare the coffee and leave it to cool down a little: for this recipe, it should be lukewarm.
2. Separate the egg whites and yolks.
3. Mix the coffee with the oil and the lemon zest, stirring it with a whisk.
4. Sift the flour with baking powder, sugar and vanilla extract to ensure the mixture stays light and fluffy.
5. Whisk the egg whites for about 5 minutes, adding a pinch of salt, until the mixture forms stiff peaks.
6. After whisking the egg whites, add them into the mixture, folding them in from bottom to top to prevent lumps from forming.
7. Take the chiffon cake cupcake moulds, grease them and pour in about 100 g of mixture per mould: the cupcakes are now ready for baking.
Place the cupcakes in the oven for 35 minutes at 150°C.