Cakes & Baking

Gluten-Free Tuesday: Mini-Espresso Cakes

recipe image

For years, earlier than going gluten-free, I enjoyed a secret espresso cake ritual. At any time after I hopped on the educate, I could perhaps moreover purchase myself a Drake’s cake. (I doubtlessly resembled Newman when ripping into that kit.) I also equipped a cup of tea but, let’s be loyal, that wasn’t what purchased me indignant.

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These puny cellophane-wrapped truffles were my favourite. Unlike most espresso truffles, which delight in a dense, heavy crumb, Drake’s is gentle; the texture connected to a moist sponge cake. And that gentle texture proved the toughest fragment of rising a gluten-free version of these truffles.

My early recipe attempts were delicious but no longer Drake’s delicious. At the delivery I made the batter with butter. The consequence? Espresso cake with a respectable crumb. I attempted creaming the butter unless very gentle. I attempted bitter cream. I tinkered with the flours and increased the quantity of baking powder. Nothing. The truffles were soundless too dense. Then I made one straightforward but indispensable tweak to the recipe: I purchased rid of the butter. By replacing the butter with oil, I finally had the consequence I wished: the crumb modified into once moist and soundless.

With the cake recount solved, there modified into once soundless one dinky hurdle to sure. The topping.

Fortunately this modified into once straightforward to resolve. At the delivery I rubbed together brown sugar with a chunk white rice flour and some softened butter. The “crumbs” melted all over the espresso truffles. By rising the quantity of flour and the utilization of half of granulated sugar, half of brown sugar, and melted butter as any other of softened butter, the crumbs did no longer melt for the period of baking.

Guidelines for Success

  • This batter likes to stick. Generously grease your muffin pan with nonstick cooking spray earlier than baking or use paper muffin cups.
  • Allow the crumb topping to cool. Earlier than preheating the oven, mix together the crumb topping. Allowing the combination to cool while the oven preheats and you put together the batter produces a topping that would no longer melt for the period of baking but relatively remains nice and crumby atop the espresso truffles.
  • Gently sprinkle the topping over the espresso truffles. Surprisingly this skinny batter can delay deal of crumb topping. Top decide care applying it. Sprinkling the topping gently over the batter in a spherical walk, as any other of “plopping” all of it on steady now, ensures the topping could perhaps moreover no longer sink to the bottom of the espresso truffles.


Corn-Free: To develop this recipe corn-free, replace the cornstarch with potato starch.

Dairy-Free: Utilize a dairy-free milk replace (gluten-free rice milk or soy milk) as any other of the milk.

Egg-Free: This batter depends on the structure and steal the eggs present. When made egg-free, the truffles did no longer rise neatly and had a heavy, dense texture. I assemble no longer imply making this recipe egg-free.

  • For the Topping
  • 1 cup white rice flour
  • 1/4 cup cornstarch
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon floor cinnamon
  • 6 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • For the Cake
  • nonstick cooking spray
  • 14 oz (2 cups) granulated sugar
  • 10 oz (1 3/4 cups) white rice flour
  • 4 oz (3/4 cup) candy rice flour
  • 2.5 oz (1/2 cup) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups milk
  • 3 monumental eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  1. Prepare the topping: In dinky bowl, hunch together white rice flour, cornstarch, sugars, and floor cinnamon. Add melted butter and vanilla extract. Shuffle unless mixture resembles stunning crumbs. You assemble no longer desire too develop monumental crumbs—these can sink to the bottom of the cake for the period of baking. House aside.

  2. Prepare the cake: Preheat oven to 350 °F;. Spray 24 muffin cavities with nonstick cooking spray. In monumental bowl, hunch together granulated sugar, white rice flour, cornstarch, baking powder, salt, and baking soda. In dinky bowl, hunch together milk, eggs, oil, vanilla extract, and almond extract. Pour moist substances over dry substances. Walk unless delicate. Batter will seemingly be skinny.

  3. Procure prepared muffin cups half of stout. Generously and gently sprinkle prepared topping over each cake, about one tablespoon each. Bake truffles unless golden brown. They’d delight in to soundless spring back to the contact, about 18 minutes.

  4. Procure away pan from oven. Allow truffles to cool in pan for 5 minutes earlier than transferring them to a wire rack to cool fully. To come to a decision away truffles from the pan, scamper a metal spatula across the aspects of the cake and use the spatula to steal the cake out of the pan. Store truffles in a lined container for up to three days on the counter or freeze cooled truffles for up to 1 month.

Special equipment

muffin pan

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