Gluten-free Dairy-free Coffee Bundt Cake

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.

ENJOY!

Gluten-free Dairy-free Coffee Bundt Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

30

minutes
Cooking time

50

minutes

Ingredients

  • For the Bundt Cake
  • 468 gr Simona’s Flour Mix – 3 cups

  • 1 tsp Baking powder

  • 1 tsp Baking soda

  • 1 tsp Salt

  • 6 large Eggs

  • 450 gr Granulated sugar – 2 1/4 cups

  • 340 gr Nutiva Shortening, melted (or if you are not dairy free, unsalted butter) – 1 1/2 cups

  • 360 gr Dairy- free sour cream, I used Tofutti (or if you are not dairy free, regular sour cream) – 1 1/2 cups

  • 2 Tbsps Instant coffee dissolved in 2 Tbsps of hot water

  • 2 tsps Vanilla extract

  • 3 Tbsps Glycerin

  • For the Glaze
  • 125 gr Confectioners’ sugar – 1 cup

  • 1 tsp Instant coffee dissolved in 2 Tbsps of hot water

Directions

  • For the Bundt Cake
  • Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer with the whisk attachment whisk together the eggs and sugar, until combined.
  • Add the melted shortening, Tofutti sour cream, vanilla extract, glycerin, and coffee, and whisk well until combined.
  • Add the dry ingredients and whisk well at medium high speed until light in color.
  • Pour the batter into the prepared pan, and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean with moist crumbs.
  • Let cool in the pan for 10 minutes before inverting the cake onto a cooling rack. Allow to cool completely before glazing.
  • For the Glaze
  • Whisk together the icing sugar and coffee until smooth and combined. Drizzle over the cooled cake.

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