Best 5 Gluten Free Cafà Au Lait Cake Recipes
Indulge in a delightful gluten-free experience with our Café au Lait Cake, a symphony of flavors that will tantalize your taste buds. This elegant cake boasts a moist and tender crumb infused with the rich aroma of coffee, complemented by a luscious coffee buttercream frosting. With its captivating appearance and irresistible taste, this gluten-free masterpiece is perfect for any occasion, whether it's a cozy brunch, an afternoon tea party, or a special celebration.
In this article, we present a collection of gluten-free Café au Lait Cake recipes, each offering unique variations to cater to your preferences. From a classic recipe that captures the essence of this beloved coffee cake to a decadent version featuring a chocolate ganache glaze, these recipes provide a range of options to satisfy every sweet tooth.
Our Classic Gluten-Free Café au Lait Cake recipe serves as the foundation for this delightful treat. With its straightforward ingredients and step-by-step instructions, this recipe guarantees a moist and flavorful cake every time. For those who prefer a richer experience, the Chocolate Ganache Glaze variation adds a layer of luscious chocolate, transforming this cake into an irresistible masterpiece.
For those with dietary restrictions beyond gluten intolerance, we offer a Vegan Gluten-Free Café au Lait Cake recipe that caters to plant-based diets without compromising on taste. This version utilizes almond flour and coconut milk to create a moist and tender crumb, while the coffee buttercream frosting is made with vegan butter and plant-based milk.
Additionally, we provide a Gluten-Free Café au Lait Bundt Cake recipe for those who love the classic shape and texture of a bundt cake. This variation features a moist and tender crumb infused with coffee flavor, topped with a rich coffee glaze that seeps into every nook and cranny.
Experience the delightful harmony of coffee and cake with our collection of Gluten-Free Café au Lait Cake recipes. Whether you prefer a classic flavor profile, a decadent chocolate glaze, a plant-based option, or a bundt cake variation, these recipes offer something for every taste and occasion. Bake your way to coffee cake heaven with these gluten-free delights!
17 GLUTEN-FREE CAKES FOR ANY OCCASION
These gluten-free cake recipes couldn't be any sweeter! From vanilla to chocolate to carrot and red velvet, these gluten-free treats will delight everyone.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a gluten-free cake in 30 minutes or less!
Nutrition Facts :
GLUTEN FREE VANILLA CAKE
This gluten free vanilla cake recipe is insanely simple & equally delicious! It comes together in one bowl and is incredibly moist and fluffy.
Provided by Chelsey White
Categories Cakes
Time 1h41m
Number Of Ingredients 14
Steps:
- Begin by preheating oven to 350°F/175°C and grease and line three 6" inch or 2 8-inch cake pans.
- Add 2 2/3 cup gluten free flour, 2 cups sugar, 1 Tbsp baking powder, and 1 tsp salt into a large bowl and gently combine with a whisk.
- Make a well in the center of your dry ingredients and add 1 cup of water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, and 1 Tbsp vanilla bean paste or vanilla extract. Gently whisk the wet ingredients together until they start to combine. Then slowly begin to mix them into the dry ingredients.
- Mix the batter for a couple minutes to help give the batter structure. You don't have to worry about over-mixing because there's no gluten in this batter!
- Cover and let the batter sit for about 30 minutes to give the gluten free flour time to absorb more of the liquid in the batter. This helps prevent the cake from having a gritty texture.
- Divide the batter evenly between the prepared cake pans and bake for 35-38 minutes, until a toothpick comes out with moist crumbs. I like to rotate my pans halfway through to help them bake more evenly.
- Let the cake layers cool in their pans for 10 minutes before flipping them onto wire racks to finish cooling.
- While the cake layers bake and cool, make the buttercream frosting.
- Beat 2 cups of butter on a medium speed for 30 seconds with a whisk or paddle attachment until smooth.
- Mix in 2 tsp vanilla bean paste or vanilla extract and 1/2 tsp salt on a low speed.
- Gradually mix in 7 cups powdered sugar and 3 Tbsp of heavy cream on a low speed.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Stack and frost the cake layers, then decorate as desired.
Nutrition Facts : Calories 605 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 329 milligrams sodium, Sugar 73 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GLUTEN-FREE CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
- Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
- Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Fat 3, Fiber 1 g, ServingSize 1 Serving, TransFat 1 g
BEST GLUTEN-FREE CHOCOLATE CAKE
This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 31 g, TransFat 1 g
Tips:
- To make sure the cake is cooked evenly, use a toothpick or skewer to check the center of the cake. If it comes out clean, the cake is done.
- If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to grease and flour the pan well so the cake doesn't stick.
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- To make the cake ahead of time, bake it according to the recipe and then let it cool completely. Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let the cake come to room temperature for about 30 minutes before serving.
Conclusion:
This gluten-free café au lait cake is the perfect treat for any coffee lover. It's moist, flavorful, and has a delicious coffee-flavored glaze. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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