Coffee Cake with Cream and Caramel: A Gluten-Free Twist
A Cake with a Story
Every recipe has a story, and this coffee cake with cream and caramel is no exception. Years ago, when I worked at a large firm, birthdays were celebrated with cake. One colleague’s mother made a version of this cake that quickly became legendary in the office—rich, moist, and utterly irresistible.
The Challenge of Going Gluten-Free
When I adopted a gluten-free lifestyle, I missed that cake dearly. Asking for the original recipe wasn’t an option—it was her business, and I didn’t want to intrude. But the craving stayed. Luckily, a thoughtful colleague found a similar recipe in Afrikaans and shared it with me. With some translation and a few tweaks, I created a gluten-free version that captures the same indulgent flavor.
Why This Recipe Works
This coffee cake is perfect for birthdays, family gatherings, or any occasion that calls for something special. The combination of coffee, cream, and caramel creates a rich, layered taste that feels luxurious without being overly complicated. Plus, it’s easy to scale—double or triple the recipe for a crowd. Just remember, it rises beautifully, so choose your baking dish wisely.
Tips for Success
- Use quality coffee for a deep, aromatic flavor.
- Whip the cream well for a light, airy texture.
- Caramel matters—homemade caramel adds a personal touch, but store-bought works in a pinch.
- Gluten-free flour blend: A good mix ensures the cake stays moist and fluffy.
The Joy of Sharing
This cake isn’t just about taste—it’s about connection. Every time I bake it, I’m reminded of those office celebrations and the kindness of a colleague who helped me rediscover a favorite treat. Now, I’m sharing it with you, so you can create your own sweet memories.
Ideas, Advice and Suggestions
Cake
Woolworths Free from Gluten All Purpose Flour – I mostly use this flour as a substitute for all-purpose wheat/cake flour in recipes that I have adapted to be gluten-free from their original versions containing gluten.
If you’re not following a gluten-free diet, you can substitute this flour with normal all-purpose wheat flour.
White sugar – I have always used granulated white sugar for this recipe, with half a cup in the cake and another half in the sauce.
Cocoa Powder – I prefer Dutch-processed cocoa powder, which I previously purchased from Takealot. I am confident it would also be effective with other varieties.
Oil – Any mild oil, such as canola, sunflower, or olive, or a combination of these, will work well.
Boiling Water – This is added to the cake to enhance the chocolate flavor of the cocoa and into the sauce to dissolve the coffee.
Eggs – From large to jumbo sizes, all are suitable. In the recipe, three eggs are separated; the yolks are incorporated into the cake batter, and the whites are whisked and folded in as the final ingredient.
The inclusion of baking powder and whisked egg whites causes this recipe to rise significantly, resulting in a delightfully light cake. Ensure that you use a sufficiently large baking vessel.
Salt – It may be a pinch, but I believe it enhances the cake.
Baking powder – Baking powder is typically gluten-free, though it often contains cornstarch.
Vanilla Essence – I’ve noticed the discussion about alternatives such as vanilla paste and extract, but the cost is prohibitive, and I only have essence available.
Sauce
Instant Coffee Powder -I usually enjoy Jacobs or Douwe Egberts coffee, but they are pricey, so I make do with what’s available.
Topping
Caramel (plain or cappuccino) – The recipe is designed for a larger version and indicates using half a tin; however, you may choose to use the entire tin if you prefer. Whisking is crucial as it softens the caramel, making it easier to spread.
Cream – Fresh, Orley Whip, or UHT Whipping cream are all suitable choices for this recipe, with caramel being the only other dairy component. I prefer it with an additional dollop of cream on top.
Peppermint Crisp – A Peppermint Crisp is my preferred choice for crumbling on top, but I’ve also used Peppermint Aero and even Cadbury’s Bubbly Mint flavor in the past.
Coffee Cake with Cream and Caramel
Course: DessertDifficulty: Medium4
servings25
minutes28
minutes2047
kcal2
minutes3
hoursA delightful dessert that combines the richness of coffee and caramel with the lightness of whipped cream.
Ingredients
- Cake
½ cup (60g) Woolworths gluten-free flour or all-purpose flour
1 tablespoon cocoa
1 teaspoon baking powder
1 pinch of salt
¼ cup oil
¼ cup boiling water
2 eggs (separated)
½ teaspoon vanilla essence
- Sauce
½ cup sugar
1 tablespoon instant coffee powder
½ to 1 cup of boiling water
½ teaspoon vanilla essence
- Topping
½ of a 397g tin caramel (plain or cappuccino)
125-250ml/ ½ to 1 cup of fresh cream
crushed Peppermint Crisp
Directions
- Cake
- Sift together the flour, sugar, and cocoa.
- Mix the oil and the boiling water.
- Mix the oil and water mixture with the flour mixture (It’s quite a tight dough). Add egg yolks.
- Add salt, vanilla, and baking powder.
- Beat egg whites lightly until fluffy and add.
- Bake at 180 °C for 25-28 minutes. Estimate check for doneness with a skewer.
- Mix all the sauce ingredients in a jug. Ensure that the sugar is melted. This is the syrup that moistens the cake.
- Poke cake full of holes and pour sauce over cake while still hot.
- Allow to cool until completely cooled.
- Whisk the caramel with a whisk or hand mixer, and cover the top of the cake with caramel
- Beat cream lightly and cover the top of the caramel with cream.
- Smash a Peppermint Crisp to pieces and sprinkle over the top.
Notes
- In the Sauce: Hot water in the sauce is ½ to 1 cup because I found that reducing the size of the cake meant the whole cake was not soaked. So start with a cup of boiling water. If the cake is too wet for your liking, reduce the amount next time you make this recipe.
- In the Topping: the ingredients are 125-250ml/ ½ to 1 cup of fresh cream, this is your preference if you like more or less cream on the cake.
Origin of the Recipe
Inspired by an office birthday tradition, this gluten-free coffee cake recreates a beloved recipe once shared by a colleague.
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