Recipes > Gluten Free Orange Cardamom Yeast Coffee Cake Find A Store Gluten Free Orange Cardamom Yeast Coffee Cake A dense, moist gluten free cake made with yeast and flavored with orange and cardamom. Yield 1 bundt cake Print Recipe Pin Recipe 0 Reviews IngredientsDough3/4 cup white rice flour3/4 cup brown rice flour3/4 cup sorghum or millet flour3/4 cup sticky rice flour3/4 cup tapioca starch3/4 cup potato starch2 tsp xanthan gum1 tsp ground cardamom½ cup warm water (110-115°F)2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast1 1/4 cups regular or non-dairy milk8 tablespoons regular or non-dairy butter (or 100% pure vegetable shortening)1/4 cup plus 1/4 teaspoon granulated sugar, divided2 teaspoons sea salt3 large eggs1 teaspoon vanilla extractFinely grated zest of 1 large orange (reserve juice for glaze)Melted regular or non-dairy butter (for greasing pan and brushing on top of dough)GlazeJuice of 1 large orange1/2 to 3/4 cup powdered sugar InstructionsAdd flour and starches to large bowl; whisk to combine.Place 2 cups of the flour blend in the bowl of a stand mixer. Add the xanthan gum and cardamom. Turn mixer on low to combine. Set remaining flour aside (to be added in step 6).Place warm water, yeast, and 1/4 teaspoon sugar together in a small bowl. Stir until yeast is dissolved. Set aside for 5-10 minutes, or until yeast is foamy.In a small saucepan or microwave-safe dish, heat the milk, butter, 1/4 cup sugar, and salt. Stir until sugar is dissolved; do not let it boil. It should just be pretty hot.In a medium bowl, whisk eggs together with vanilla and orange zest. Carefully add the milk mixture in a slow, steady stream to the eggs and whisk well. Be sure to add the milk slowly so it doesn’t curdle the eggs. Let stand until still lukewarm, about 100°FFit mixer with paddle attachment. With mixer on low speed, and add the milk and egg mixture in a slow steady stream to the flour mixture. Let mix, raising the speed to medium, until smooth. Add yeast mixture. Lower the speed and add about 2 – 2 1/2 cups more of the gluten-free flour blend. The dough should be fairly sticky and smooth, but not too stiff. Turn off mixer and let dough stand for a few minutes.Grease a bundt pan. Transfer the dough to the pan and smooth it evenly. Brush the top with the melted butter or oil. Cover with plastic wrap and let rise for 45-60 minutes in a warm place. The dough won’t have doubled, but it will have risen quite a bit.Preheat oven to 400°F. Bake for 40-45 minutes, or until golden and baked through. Let cool in the pan for a few minutes, then turn out onto a rack to finish cooling.Make the glaze: whisk orange juice and powdered sugar together. Pour over the cake and let stand for a few minutes before cutting and serving. NotesThe cake is the very best the day it’s made. Wrap the leftovers well to prevent them from drying out. You can also cut into slices and freeze them individually, wrapped tightly in plastic wrap and then in a zipper bag. The cake is not very sweet. If you prefer a sweeter cake, add more sugar or make extra glaze. Recipe by Café Johnsonia. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
