Gluten-free Viennese Raisin Coffee Cake

Gluten-free Viennese Raisin Coffee Cake

Sometimes all I need is a simple cake, with subtle flavors, not too sweet, which perfectly complements a cup of tea. This Viennese Raisin Coffee Cake, baked in a kughelhopf pan, does just that for me. Once again, this is one of Nick Malgieri’s recipes, adapted to be gluten-free.


Gluten-free Viennese Raisin Coffee Cake

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


Cooking time




  • 260 g 260 Simona’s Flour Mix – 1 and 2/3 cups

  • 2 teaspoons 2 baking powder

  • 1/2 teaspoon 1/2 salt

  • 226 g 226 unsalted butter, softened – 1 cup

  • 250 g 250 granulated sugar, divided – 1 and 1/4 cups

  • 1 Tablespoon 1 lemon zest

  • 1 teaspoon 1 vanilla extract

  • 2 Tablespoons 2 glycerin

  • 6 large 6 eggs, separated

  • 160 g 160 dark or golden raisins, tossed with 1 Tablespoon of flour – 1 cup

  • as needed as needed confectioners’ sugar for dusting


  • Grease and flour one 10- or 12-cup Kugelhupf or a 16-cup Bundt pan. Set a rack in the lower third of the oven and preheat to 350˚F.
  • Stir the flour, baking powder, and salt together and set aside. Combine the butter and 150 g (3/4 cup) of the sugar in the bowl of an electric mixer, and beat on medium speed with the paddle attachment, until it is soft and light, 3 to 4 minutes. Beat in the lemon zest, vanilla, and glycerin, followed by 2 of the egg yolks.
  • Beat in a third of the flour mixture. Stop and scrape down the bowl and beater.
    Beat in 2 more of the egg yolks, followed by another half of the remaining flour. Stop and scrape. Repeat using the remaining egg yolks and flour mixture.
  • Pour the egg whites into a clean, dry mixer bowl. Place on the mixer with the whisk attachment and whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak. Increase the speed to medium-high and whip in the remaining 100 g (1/2 cup) of sugar in a slow stream, continuing to whip the egg whites until they hold a soft, glossy peak.
  • Fold a third of the egg whites into the batter to lighten it, then fold in the floured raisins. Fold in the remaining egg whites.
  • Scrape the batter into the prepared pan and smooth the top. Bake the cake until it is well risen and deep golden, and a toothpick comes out dry, 45 to 50 minutes. If the cake is baked in a Bundt pan it will be ready 5 to 10 minutes sooner.
  • Cool the cake in the pan on a rack for 10 minutes, then invert the cake to the rack to cool completely. Dust with confectioners’ sugar.

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