I love coffee flavor. I remember spending the summers at my grandparents’ when I was a kid and going to the local store to buy Coppa del Nonno, a simple coffee flavored ice-cream so creamy and delicious that if I close my eyes, I can still taste it. And that’s what I was thinking about this past weekend when I decided that I wanted to bake a Gluten-free Coffee Bundt Cake.
That same weekend one of my former students from a baking class had reached out to me asking for a non-dairy substitute for one of my recipes, since she recently had to eliminate dairy from her diet. So I thought I’d make this cake dairy-free as well. Please know that if you can eat butter and sour cream, you might want to use them instead of their dairy-free substitutions. This cake is moist and fluffy and has a more distinct and adult coffee flavor than the Coppa del Nonno that inspired it. You can play of with the amount of instant coffee as well, since it wouldn’t change the result of the cake.