Gluten-Free Coffee Cake
The cake has a soft and buttery crumb. Choose your flavorings and add-ins for the season. I've used lemon zest and blueberries and a combination of almond extract, mini chocolate chips and chopped frozen cherries.
Servings 12 people
Cost 5
Ingredients
- 6 large eggs
- 1 ½ cups sugar (300 grams)
- 1 tablespoon vanilla extract or use a bit of almond
- 1 stick unsalted butter, melted and cooled (114 grams)
- ½ cup neutral oil (88 grams)
- 1 ¼ cups extra fine brown rice flour (155 grams)
- ½ cup millet flour (70 grams)
- ¼ cup tapioca starch (30 grams)
- 1 tablespoon baking powder
- ½ teaspoon xanthan gum
- ¾ teaspoon Morton kosher salt (or 1 teaspoon Diamond)
Add-Ins -- Choose Your Favorite
- 1 tablespoon lemon zest (optional)
- 1 cup fresh berries of choice or chopped frozen cherries.
- ⅓ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 325F. Grease a 10-cup Bundt pan or tube pan. Dust very lightly with brown rice flour.
- Measure the brown rice flour, millet flour, tapioca starch, baking powder, xanthan gum and salt and whisk together in a bowl. IF you are using mini chocolate chips, stir them in with the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and extracts until thick and yellow, about 3 minutes.
- Switch to the paddle attachment or do the next part by hand with a scraper. Add the flour mixture to the egg mixture and beat just combined.
- Gradually add the butter and the oil to the and continue beating on medium speed or by hand until well combined. You should have a smooth, thick, batter.
- Cover the bowl and chill the batter for 20 minutes to allow the proteins to rest and the batter to thicken.
- After the batter has rested, stir in the berries or chopped frozen cherries or whichever add-ins you've chosen to use. If using frozen fruit, dust very lightly with a little of the millet or rice flour and keep them frozen until time to fold in.
- Pour the batter into the prepared pan and bake for about 45 minutes, rotating the pan halfway through, until the cake is golden brown and springs back when touched. Let cool in the pan for at least 30 minutes before unmolding.