Gluten-Free Tuesday: Mini-Coffee Cakes Recipe Recipe

Name: Gluten-Free Tuesday: Mini-Coffee Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white rice flour; 1/4 cup cornstarch; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon ground cinnamon; 6 tablespoons butter, melted; 1/2 teaspoon vanilla extract; nonstick cooking spray; 14 ounces (2 cups) granulated sugar; 10 ounces (1 3/4 cups) white rice flour; 4 ounces (3/4 cup) sweet rice flour; 2.5 ounces (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 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract

Servings: persons

1 cup white rice flour
1/4 cup cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
nonstick cooking spray
14 ounces (2 cups) granulated sugar
10 ounces (1 3/4 cups) white rice flour
4 ounces (3/4 cup) sweet rice flour
2.5 ounces (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 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1
In small bowl, stir together white rice flour, cornstarch, sugars, and ground cinnamon. Add melted butter and vanilla extract. Stir until mixture resembles fine crumbs. You don't want too make large crumbs---those can sink to the bottom of the cake during baking. Set aside.
2
Preheat oven to 350 &degF;. Spray 24 muffin cavities with nonstick cooking spray. In large bowl, whisk together granulated sugar, white rice flour, cornstarch, baking powder, salt, and baking soda. In small bowl, whisk together milk, eggs, oil, vanilla extract, and almond extract. Pour wet ingredients over dry ingredients. Whisk until smooth. Batter will be thin.
3
Fill prepared muffin cups half full. Generously and gently sprinkle prepared topping over each cake, about one tablespoon each. Bake cakes until golden brown. They should spring back to the touch, about 18 minutes.
4
Remove pan from oven. Allow cakes to cool in pan for five minutes before transferring them to a wire rack to cool completely. To remove cakes from the pan, run a metal spatula around the edges of the cake and use the spatula to lift the cake out of the pan. Store cakes in a covered container for up to three days on the counter or freeze cooled cakes for up to one month.

1637

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup white rice flour, 1/4 cup cornstarch, 1/4 cup granulated sugar, 1/4 cup brown sugar, and more.

Yes, Gluten-Free Tuesday: Mini-Coffee Cakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Mini-Coffee Cakes Recipe

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