Coffee Cake with Cappuccino Frosting Ingredients: For the Coffee Cake: 120 g (Β½ cup) whole milk 15 g (3 Β½ tbsp) instant coffee granules 140 g (1 ΒΌ sticks) unsalted butter, softened 100 g (Β½ cup) light brown soft sugar 75 g (ΒΌ cup + 2 tbsp) caster or granulated sugar Β½ tsp vanilla bean paste (or 1 tsp vanilla extract) 3 UK medium/US large eggs, room temperature 180 g (1 Β½ cups) plain gluten-free flour blend (or your preferred GF flour mix) 60 g (Β½ cup + 1 Β½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free) 2 Β½ tsp baking powder Β½ tsp xanthan gum (omit if your GF flour blend contains it) ΒΌ tsp salt For the Cappuccino Whipped Cream Frosting: 300 g (1 ? cups) double/heavy cream 18 g (2 Β½ tbsp) cappuccino powder 2 g (1 Β½ tsp) instant coffee granules 120 g (1 cup) icing/powdered sugar (adjust sweetness to taste) Chocolate shavings for decoration Directions: For the Coffee Cake: Preheat the oven: Adjust the oven rack to the middle position and preheat to 350Β°F (180Β°C). Line an 8-inch (20 cm) round cake tin with baking paper. Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool. Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer. Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined. Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy. Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking. Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. For the Cappuccino Whipped Cream Frosting: Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ? cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely. Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form. Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting. Assembling the Coffee Cake: Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls. Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch. Serve: Slice and enjoy! Storage: The coffee cake can be stored in a closed container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 40 minutes | Total Time: 1 hour and 5 minutes Kcal: 350 kcal per slice | Servings: 8 servings This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor thatΒs not too sweet yet full of depth. The cappuccino frosting is light and creamy, adding a touch of elegance with its smooth texture and decorative swirls. Topped with chocolate shavings, this coffee cake is perfect for any occasion, whether it's a cozy afternoon snack or a celebratory dessert. Serve it chilled for a refreshing twist, and enjoy the indulgence of this perfectly crafted cake.
