Last week felt literally like an emotional roller coaster – and between the entire range of emotions through which I passed, I’ve come to the conclusion that life is simply too short to stay within my comfort zone.
I read a quote last Monday morning – one that made me think and gave me much strength during the rest of the week. It was a quote written by novelist Paulo Coelho, and in its absolute simplicity, it said:
“If you think adventure is dangerous, try routine – it is lethal.”
This sentence, made up of such few words but in its totality brims with so much power, made me realise that while I may be terrified of the unknown (and of certain changes that are about to take place), the fear that I am feeling is normal and completely adequate.
Because if we perpetually live in a place of expected comfort, and never stretch our limits, or expand our horizons, we will always remain in the same place, and never grow larger and bigger.
And even if there is an innate desire in me to be in control of things, I need to learn that there are spheres of influence in which the things I do can somehow determine the outcome, and there are other spheres in which the outcome does not depend on me.
There are a few major decisions to be made this coming month, but as the choices are made one at a time, I am increasingly sure that these decisions are ones I will not regret.
At my friend Jane’s birthday dinner last Saturday, during which we talked about life, about decisions, and about the things we can control and those that we can’t, she made a powerful observation.
Jane explained how each decision we make is a zero-sum game, in which we will have to give up certain things in order to gain other experiences. Basically, she stated that at every crossroad in our lives, we will have to decide which decision we take will bring us greater returns than the things we may have to give up in order to follow that path.
(Thank you dear Jane – you are wise beyond your years! And thank you for your amazing advice.)
I’ll tell you about these changes in the coming weeks, as our plans become more concrete.
But for now, I want to tell those of you who are struggling to make a choice or take a decision – that if you think you will be happy settling for routine, then you may never experience the incredulous and unexpected joy of adventure.
If you’re at crossroads today, think very carefully about which path will bring your greater happiness.
On to today’s recipe for now.
I’m sharing a favorite gluten-free coffee cake in our house.
It’s simple, requires just a handful of ingredients, and makes a moist cake that’s both versatile and delicate. In fact, it’s so simple that Juan can even make it on his own! (Ok, I know, I should give him more credit in the kitchen than I just did.)
Like I said, it’s really a very simple recipe that you’ll soon be using often.
Trust me, friends.
All you’ll need is milk cream, sugar, gluten-free all-purpose flour, baking powder, eggs and vanilla extract.
You begin by beating the milk cream with the sugar, after which you add in the eggs and vanilla extract. Next, sift the flour and baking powder into the liquid mixture, then pour the batter into a large pre-greased baking tin, and then pop it into the oven. It takes about 1 hour 10 minutes of baking time (remember that timing will vary depending on oven type, altitude, and brand of ingredients), but you’ll know the cake is done with a toothpick inserted in the middle comes out completely clean.
Enjoy!
Easy Gluten-free Coffee Cake
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 1 hour 25 mins
- Yield: 1 large cake 1x
Description
A simple favorite gluten-free coffee cake recipe that requires just a few ingredients, and makes a moist cake that’s both versatile and delicate.
Ingredients
- 1 cup of milk cream
- 1 3/4 cup of sugar
- 3 cups of gluten-free flour blend
- 2 teaspoons of gluten-free baking powder
- 4 eggs, room temperature
- 1 tablespoon of gluten-free vanilla extract
Instructions
- Pre-heat oven to 350 deg Fahrenheit (175 deg. Celsius)
- Grease and line a round baking tin with baking paper (I always line both the bottom and the sides)
- In a large bowl, beat the milk cream with the sugar until light and frothy
- Add in the eggs and vanilla extract, and whisk well until combined
- In a separate bowl, mix the gluten-free flour blend with the baking powder until combined
- Sift the gluten-free flour mixture into the bowl with the wet ingredients and whisk very well until you get a homogeneous mixture
- Pour the batter into the prepared baking tin, and bake for 1 hour 10 minutes or until a toothpick inserted in the middle comes out clean.
- Let cake completely cool before removing from baking tin and slicing.
- Category: Cake
- Cuisine: Gluten-free
This cake looks wonderful. Having never made it, I wonder what it should be served with. While I appreciate a simple cake with coffee, my husband disagrees. I want to make this for Sunday morning at church. What would you recommend as a topping that I can have on the side if someone so desires? Fruit topping? A syrup? Whipped cream? What is the flavor and texture of this cake like? I hope that isn’t too many questions. I’m eager to try this recipe ASAP! Thank you!
Hi Kristina! Thanks for stopping by! You should definitely make this cake for church (maybe next week, since this Sunday is already over). The cake tastes like a vanilla cake, and if your husband thinks its too plain, you could make a fruit sauce to go with it? Maybe use frozen berries with a bit of sugar and a bit of water, heat gently in a small pan until berries are soft and the sauce is thick but still able to be poured. 🙂 Let me know how it goes!
I could do with a slice or two of this…
Thank you Bintu! 🙂 glad you like the cake!
I’ve been looking for a good gluten-free coffee cake recipe. Do you think I could sub the milk cream for coconut cream to make it dairy-free too?
There were so many good things stated in this point a lot of which I needed to hear. Thanks for sharing.
Hey Catherine! Thank you so much for your comment – I’m so happy you found that you could relate to this post 🙂 Regarding the coconut cream, I personally haven’t made it with coconut cream, but I don’t see why it shouldn’t work since the consistency is pretty similar to typical dairy cream.
If you do make it, please let me know how it goes!!
I’m gluten free and indulge in dessert often, so this recipe could be a new favourite! Plus the quote you mentioned about routine being lethal struck a chord and I was so taken by it.
★★★★★
Hi Laurel! Thanks so much for dropping by! I’ve been eating gluten-free since the start of this year because my bf was diagnosed with Celiac, and so now we cook pretty much 100% gluten-free at home. This cake is one of those easy-to-bake recipes when you need to bring a cake to a party (where you know there won’t be gluten-free options). I’m glad you found the quote inspiring – I’d seen it a few weeks ago and the moment I read it, it felt as if it were speaking directly to me.
I never tried out a gluten free recipe, but this one here sounds so good and easy! Think I have to try it 🙂
★★★★★
Hi Sarah! so nice to meet you and thanks for dropping by! This cake is really so simple anyone can make it and it will turn out good 🙂 Let me know if you eventually do try it!