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The packaged gluten-free cakes are, for the most part, very fatty and overly sweet, so it’s hard, especially for neo-celiac, get used to certain tastes. Personally, I have never found any packaged product that I’m able to eat more than once or twice. I have always eaten gluten-free (except from 4 to 10 years old) and I should be used to the taste, but I just don’t like the packaged sweet ones.
Contrary to the packaged cakes, gluten-free homemade cakes are delicious and light.
So I bake at home most of the time and I try to make quick and simple recipes.
Choco-coffee gluten-free cake
Preparation time 50 minutes
4 tablespoons of espresso
40 g of cocoa powder
150 g of white sugar
150 g butter
100 g of gluten-free flour (I used the BiAglut flour)
When I made the video recipe I had no coffee, so I melted 2 tablespoons of instant coffee in some hot milk, but I prefer espresso, gives a more strong coffee taste to the cake. However, in the absence of the normal one, even the istant coffee is fine.
Dissolve the cocoa in the coffee.
Mix the yolks with the sugar on medium speed until fluffy and double in size, then add the chocolate and melted butter, mixing well.
Then add, little by little, the flour and incorporate using a spatula until the mixture is smooth and without lumps; you can also mix well with the mixer at low speed.
Finally, gently incorporate the egg whites (whipped with a pinch of salt).
Put in a tin covered with baking paper and bake at 180°C for 25-30 minutes.
Once cool sprinkle with icing sugar.
Delicious with cappuccino, tea or fruit juice. It keeps well for 4-5 days without losing taste and fragrance.