Gluten-Free Coffee and Walnut Chiffon Cake is a delightful dessert that brings together the bold flavor of coffee and the nutty goodness of walnuts. This cake is a treat for taste buds, balancing the rich aroma of coffee with the satisfying crunch of chopped walnuts. Its light and airy texture, coupled with the earthy sweetness of the nuts, creates a delightful taste in every bite.
Since you are here, make sure to check these cake recipes – Chocolate Orange Marble Loaf Cake, Apple Cinnamon Loaf Cake, Easy Eggless Chocolate Cake, Brown Sugar Loaf Cake With Oil, Eggless Chocolate Chunk Cake, Christmas Fruit Cake
The Essence of Chiffon Cake
Before delving into the recipe of Coffee and Walnut, understanding the foundation of a chiffon cake is essential. This delicate, airy creation owes its lightness to the unique method of preparation. Which involves folding beaten egg whites into a batter comprising flour, sugar, oil, and egg yolks. This meticulous process results in a tender, moist, and ethereally soft cake that melts in the mouth.
The Aroma of Coffee
The inclusion of coffee in this chiffon cake adds depth and complexity to its flavor profile. Coffee, with its bold, aromatic presence, infuses the cake with a subtle bitterness and a delightful taste. This infusion not only complements the sweetness but also elevates the overall taste experience, offering a pleasant contrast to the rich sweetness of the cake.
The Nutty Crunch of Walnuts
Walnuts, revered for their texture and nutty essence, bring an earthy and slightly bitter undertone to the chiffon cake. The finely chopped or ground walnuts contribute to the cake’s flavor and also adds a delightful crunch in every bite. Their distinct taste intertwines seamlessly with the coffee, creating a delectable fusion that tantalizes the taste buds.
The Allure of Homemade Creations
While readily available in bakeries and cafes, there’s a unique charm in crafting this delicacy at home. The process of meticulously blending the ingredients, infusing the batter with the essence of coffee, and folding in the walnuts becomes an artful endeavor. The reward lies not only in the indulgent taste but also in the satisfaction of creating a culinary masterpiece.
Coffee And Walnut Chiffon Cake Ingredients
Gluten-Free Flour – This serves as the primary dry ingredient, providing the structure for the cake. Gluten-free flours are flours made from various grains, nuts, seeds, or starches, without gluten, a protein found in wheat, barley, and rye. Examples are almond flour, rice flour, coconut flour, buckwheat flour, tapioca flour, etc. This chiffon cake recipe calls for almond flour.
Walnut Flour – Apart from almond flour, we also add walnut flour in this cake recipe. Walnut flour adds a nutty richness and contributes to the moistness of the cake. The fine texture of walnut flour infuses the batter with a deep, earthy flavor, complementing the coffee essence perfectly.
Baking Powder& Baking Soda – These leavening agents are crucial for achieving a light and airy texture in the cake. They help the cake rise by creating air bubbles within the batter.
Egg Yolk & Rice Bran Oil – The egg yolks provide richness, moisture, and structure to the cake. Combined with the rice bran oil, they add moisture and a velvety texture to the final product.
Instant Coffee & Caramel Essence – The instant coffee intensifies the coffee flavor in the cake, providing that signature taste. The caramel essence adds depth and complexity to the coffee notes, enhancing the overall flavor profile.
Water or Milk – Both liquids are used to dissolve the coffee and caramel essence. Infusing the batter with their flavors. They also contribute to the moisture content of the cake.
Egg Whites & Lemon Juice – Whipping the egg whites to stiff peaks with a touch of lemon juice helps incorporate air into the batter. This helps in the cake’s light and fluffy texture.
Castor Sugar – Sweetens the cake while also contributing to its moisture content. It plays a crucial role in the cake’s structure and texture.
Moist Coffee And Walnut Chiffon Cake
Nothing can beat the delightful combination of the rich aroma of coffee and the crunchy texture of walnuts, in this moist Coffee And Walnut Chiffon Cake. This delectable dessert is a true treat for any coffee lover.
Imagine a light and fluffy chiffon cake infused with the robust flavor of coffee, balanced with the earthy nuttiness of walnuts. The moist and tender crumb of the cake is enough to make anyone’s mouth water.
As the cake bakes in the oven, the enticing aroma of coffee fills the air, is truly mesmerizing. Once baked, the cake emerges with a beautiful golden-brown crust that hides the moist and tender interior. The subtle sweetness of the cake wonderfully complements the bitter notes of the coffee.
So if you’re looking for a truly decadent and flavorful cake that combines the best of coffee and walnuts, you can’t go wrong with a Moist Coffee And Walnut Chiffon Cake. Indulge your senses and delight your taste buds with this irresistible dessert.
Serve slices of this chiffon cake with a side of fresh berries like strawberries, raspberries, or blueberries. Their natural sweetness complements the cake’s flavors and adds a refreshing contrast.
You can even serve or relish this cake with a scoop of vanilla ice cream. This enhances the indulgence, providing a creamy, cool contrast to the warm cake.
Pair the cake with a steaming cup of freshly brewed coffee or a shot of espresso. The shared coffee flavors create a delightful harmony that coffee enthusiasts will adore.
Alternatively, serve the cake alongside a pot of aromatic tea, like Earl Grey or Chai, for a sophisticated afternoon tea experience.
This amazing recipe is by Arfi is part of Global Ramada Event – Joy From Fasting To Feasting.
- 250 g gluten-free Flour
- 50 g Walnut flour
- 1 tsbp. Baking powder
- ½ tbsp. Baking soda
- 8 Egg yolks
- 100 ml Rice bran oil
- 2 tbsp. your favorite Instant Coffee
- 1 tbsp. Caramel essence
- 100 ml Water or Milk
- 50 ml Hot water
- 10 Egg whites
- 1 tbsp. Lemon juice
- 250g Caster sugar
For Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar (adjust to desired sweetness)
- 2-3 tablespoons strong brewed coffee or espresso, cooled
- 1 teaspoon vanilla extract
- Tossed nuts, thinly sliced
How To Make Coffee And Walnut Chiffon Cake
Step by Step Recipe
- Preheat the oven to 170C. Slide the chiffon cake tin in the oven to heat up.
- This way, it will make your cake mixture won't seep out of the tin. You do not need to grease and line the cake tin.
- The cake mixture needs to be able to cling on the sides of the cake tin to rise itself high.
- If you grease, line or grease and flour it, it won't be able to rise properly and the cake will have a chance to fall when the cake tin is turned upside-down.
- Sift flours, baking powder, and baking soda together. I add a little pinch of salt. Set aside.
- Dilute instant coffee granules with 50ml hot water. Let cool.
- Put egg yolks in a large bowl, whisked loosely.
- Add in oil, diluted cooled coffee, 100ml water or milk and essence in. Whisk well. Add in flour. Mix well.
- Now the definite part to make your chiffon cake rise high is the correct consistency and stiffness of whisked egg whites.
- Always, always check your mixer bowl free from grease. I always rinse my mixer bowl and whisks with hot soapy water and dry them with paper towel just before I use them.
- I'm dealing with cooking oil a lot of time, so I am just making sure I am not contributing a little spot of grease when I wipe my mixer bowl and whisks with it. If you are sure your tea towel is free from grease, be my guess, wipe them dry with it.
- Whisk egg whites in your clean and grease-free bowl until foamy, then add in 1 teaspoon of lemon juice, or you can use cream of tartar for the same measurement.
- I don't know if those two make the same principle, but I find that lemon juice will stabilize the egg whites and define the fluffiness of it.
- Add in caster sugar a tablespoon at a time, keep whisking until soft peak. This is when you're lifting up your whisks, your egg whites will still have a peak that holds its points down. If you underbeat or overbeat it, your egg whites will liquefy back to its original form of protein and water.
- If you use this, it will cause the cake collapse. Try again. You need it the egg whites that holds its shape, smooth, glossy and not grainy.
- Spoon out one third of the whisked egg whites into the egg yolk mixture to break up the solidness of it. Try to mix it carefully.
- You don't want to knock back the egg whites too much. We still need its volume.
- Add in the rest of the whisked egg whites one third at a time until it's all used and mixed well.
- Make sure there is no lumps or unturned egg yolk mixture. Your mixture should be light.
- Take the hot tin out of the oven and pour in the cake mixture carefully and fill in. Smooth the surface and bake for around 45-60 minutes.
- I won't open the oven door before it finished its 40-45 minutes baking time. When it springs back to touch, then your cake is ready.
- Flip your cake upside down immediately on a wire rack. If your cake tin has feet, you just need to leave it to its feet to hold upside-down.
- But if your cake tin hasn't got feet, you may consider to use the tip of a bottle to help it hold upside down.
- My cake tin has a center a bit longer than the rim of the cake, so I just use it to balance itself upside down.
- Leave the cake like that until it's cool in the tin.
- Loosening the cake is another tricky thing. You need a long flat spatula to loosen the sides of the cake out of the tin. Insert the spatula on the side of the cake with your one hand, keep it vertical.
- With your other hand, help your cake tin to move around while your spatula is working loosening the sides of the cake with a long scrape movement.
- Remove it on to a cooling rack and let it cool completely. Once the cake is cool, start working on buttercream frosting.
Coffee Buttercream Frosting
- Beat the softened butter until smooth and creamy (2-3 minutes).
- Gradually add powdered sugar while beating the mixture (1 cup at a time). Add cooled brewed coffee and vanilla extract, beat until combined.
- Adjust the coffee amount if needed. Add more coffee if too thick; add more powdered sugar if too thin.
- Continue beating for 2-3 minutes until light, fluffy, and smooth.
- Scoop a generous amount of frosting onto the top of the cake.
- Begin spreading the frosting evenly over the top surface, starting from the center and working outward to the edges.
- Apply more frosting to the sides of the cake. Use a smooth, continuous motion with the offset spatula or a cake scraper to spread the frosting evenly around the sides. Try to create a smooth finish.
- Once the cake is covered, use a cake smoother or offset spatula dipped in hot water to gently smooth the frosting on the top and sides. This helps create a clean and polished look.
- If the cake feels soft or the frosting is too soft, place the cake in the refrigerator for a short while to help the frosting set before serving.
- By gently pressing the chopped nuts onto the frosting, they should stick without much difficulty.
- The frosting acts as an adhesive, securing the nuts in place for a delightful crunch with each slice of the Coffee Walnut Chiffon Cake.
Amount Per Serving: Calories: 1210Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 191mgSodium: 424mgCarbohydrates: 237gFiber: 2gSugar: 197gProtein: 15g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.