Gluten Free Coffee Cake with Walnuts and Cream
- 9-inch/22 cm ring mold or springform pan
- Mixing bowls
- Small saucepan
- Vegetable peeler
INGREDIENTS
- Dark chocolate, shaved
Batter:
- 4 large eggs, separated, at room temperature
- 1/2 cup/100 grams sugar
- 1/4 cup/50 grams oil
- 1/2 cup/50 grams unsweetened shredded coconut
- 1 1/4 cups/150 grams walnuts, finely chopped
- 2.5 ounces/70 grams dark chocolate, finely grated
- 1/4 cup/25 grams arrowroot flour, or 30 grams cornstarch / potato starch
- 1 teaspoon baking powder
- 1 teaspoon instant coffee powder
Syrup:
- 3 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon instant coffee powder
Cream:
- 2 1/2 cups/600 grams heavy cream
- 1/2 cup/120 grams instant vanilla pudding mix
- 1/4 cup powdered sugar
- 1 1/2 teaspoons instant coffee powder, heaping
INSTRUCTIONS
- Heat the oven to 320°F (160°C) convection. Line the base of a 9-inch/22 cm ring mold or springform pan with foil and parchment paper. Lightly grease the sides.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the sugar on medium-high speed until stiff but not dry, 2 to 3 minutes. Reduce speed to low and beat in the yolks and oil just until combined. Remove the bowl from the mixer.
- Using a rubber spatula, fold in the coconut, walnuts, and grated chocolate. Sprinkle in the potato starch, baking powder, and coffee powder, and fold gently until the batter is uniform and no streaks remain.
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with moist crumbs, 25 to 30 minutes.
- In a small saucepan, combine the sugar, water, and coffee powder. Bring to a simmer over medium heat, stirring just until the sugar dissolves. Remove from the heat and let cool.
- Remove the cake from the oven and immediately pierce it all over with a fork or skewer. Brush the entire surface with the coffee syrup, using all of it—this step ensures the cake stays moist. If the center sinks slightly, it’s fine.
- Let the cake cool completely at room temperature or refrigerate until cold.
- Combine the heavy cream, pudding mix, powdered sugar, and coffee powder in the clean bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until thick and spreadable, 2 to 3 minutes.
- Spread the cream over the cooled cake in an even layer. Top with shaved chocolate and refrigerate for at least 6 hours or overnight before serving.
FAQ
How can I make this gluten free coffee cake dairy-free as well?
Yes! Replace the heavy cream with a plant-based alternative such as coconut cream or soy-based whipping cream. For the instant pudding mix, you can use a vegan version made with cornstarch and flavoring or make a simple stabilized whipped cream using cream of tartar or agar. Be sure the dark chocolate you use for both the batter and garnish is dairy-free.
What can I use instead of instant pudding mix in the cream?
You can stabilize the whipped cream for this gluten free coffee cake with alternatives like mascarpone cheese (if not dairy-free), 1 tablespoon of cornstarch, or 1 teaspoon of gelatin bloomed in water. These options help the cream hold its shape when spread over the cake. Instant pudding adds both stability and sweetness, so if you skip it, add a little extra powdered sugar and vanilla extract to balance the flavor.
Can I use almonds or pecans instead of walnuts?
Both options will slightly change the flavor and texture: almonds provide a firmer bite and more delicate flavor, while pecans add a richer, buttery note. Chop them finely, just as you would the walnuts, so they incorporate evenly into the batter. Toasting the nuts before adding them can enhance their depth and aroma, especially in a moist cake like this.
Does the gluten free coffee cake need to be refrigerated overnight?
While it’s not strictly necessary, refrigerating this gluten free coffee cake overnight is highly recommended. The coffee syrup has time to fully soak into the sponge, and the cream firms up, creating a more cohesive texture and deeper flavor. If you’re in a rush, chill it for at least 5 to 6 hours, but for best results and easy slicing, plan to make the cake a day ahead. It also stores well in the fridge for up to three days.
Can I substitute arrowroot flour for the potato starch?
Arrowroot flour can be used in place of potato starch in this gluten free coffee cake, but use it with care. Arrowroot tends to create a silkier, slightly more elastic texture, whereas potato starch yields a fluffier crumb. If substituting, reduce the amount slightly—use 25 grams arrowroot instead of 30 grams potato starch—to avoid gumminess. The cake will still hold its structure and absorb the syrup well, especially with proper cooling and resting time.
Is it possible to bake this in a loaf pan instead of a round cake pan?
You can bake this gluten free coffee cake in a standard loaf pan (approximately 9×5 inches/23×13 cm), but note that the baking time will increase slightly—expect 35 to 40 minutes. Check for doneness by inserting a skewer into the center; it should come out with moist crumbs. Because a loaf pan is deeper, the texture may be a bit denser in the middle. Let it cool completely in the pan before adding the cream layer to prevent melting.
Can I make this cake without a stand mixer?
Yes, you can make this gluten free coffee cake without a stand mixer, though it requires more manual effort. To whip the egg whites and sugar into a stable meringue, use a handheld electric mixer or, if necessary, a large balloon whisk and a lot of elbow grease. Whisk until stiff but not dry peaks form. The cream topping can also be whipped with a handheld mixer. Folding ingredients manually ensures the batter stays airy. While a stand mixer speeds things up, it’s not essential for success.
