Description
A moist, tender gluten-free coffee cake designed for one or two people, baked in a 6-inch pan. It combines almond flour and a 1-to-1 gluten-free blend for a perfect texture without the waste of a large loaf.
Ingredients
Scale
- 100g (3/4 cup + 1 tbsp) Gluten-Free 1-to-1 Baking Flour (with xanthan gum)
- 30g (1/4 cup) Almond Flour
- 2g (1/2 teaspoon) Baking Powder
- 1g (1/4 teaspoon) Salt
- 30g (2 tablespoons) Unsalted Butter, melted
- 50g (1/4 cup) Coconut Sugar or Brown Sugar
- 1 Large Egg
- 30ml (2 tablespoons) Milk
- 2g (1/2 teaspoon) Cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 6-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, salt, and cinnamon until no lumps remain.
- In a separate small bowl, whisk the melted butter and sugar vigorously for about 2 minutes until the mixture is glossy and slightly lighter.
- Add the egg and milk to the butter-sugar mixture and whisk until combined.
- Pour the wet mixture into the dry ingredients and gently fold together with a fork or whisk until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure baking powder is fresh for proper rise. Do not overmix the batter to avoid a dense texture. Gluten-free cakes are fragile when warm; let cool completely before slicing. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 of the 6-inch ca
- Calories: 280
- Sodium: 150
- Fat: 16
- Carbohydrates: 32
- Fiber: 4
- Protein: 6
Keywords: gluten-free, coffee cake, small batch, fall baking, almond flour, single serving, dairy-free option, nut-free option