Gluten free coffee and walnut cake

I love coffee… Maybe a little too much. I get through several cups of the stuff every morning, so its no surprise coffee cake is one of my favourites. Fortunately I’m not alone, its a regular request to bring into the office for birthdays.

This is my recipe for a classic gluten free coffee and walnut cake, soft layers of coffee sponge sandwiched with a strong coffee buttercream and chopped walnuts. Ice the whole thing for a celebration cake the coffee lover in your life or just fill the centre for a quick bake.


Gluten free coffee and walnut cake
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Cake ingredients
  1. 200g Olive spread
  2. 100g Caster Sugar
  3. 100g Light brown soft sugar
  4. 4 eggs
  5. 175g Doves self raising gluten free flour
  6. 45g Ground almonds
  7. 1tsp Xantan gum
  8. 1/4tsp Salt
  9. 1tsp Vanilla paste
  10. 1tbsp Coco powder
  11. 3tbs instant coffee powder
  12. A splash of boiling water
For the icing
  1. 250g Olive spread (or softened butter)
  2. 550g icing sugar
  3. 1tsp Vanilla paste
  4. 3tbs Instant coffee powder
  5. A splash of boiling water
  6. 100g walnuts
Cake method
  1. 1. Preheat oven to 180c/160c fan/gas 4. Grease and line your tins.
  2. 2. Add a splash of hot water to your instant coffee powder (just enough to dissolve it) a put it aside to cool
  3. 3. Cream the olive spread to soften and then add both he soft and caster sugars, continue to beat until its light and fluffy.
  4. 4. Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Add 1tsp of vanilla paste with your last egg.
  5. 5. Add the cooled coffee and mix until fully incorporated
  6. 6. Mix together your flour with your xanthan gum, ground almonds and coco powder. Incorporate this with your egg mixture, bit by bit, making sure you have no lumps.
  7. 7. Bake for around 30 minutes then test the cake by inserting a skewer into the deepest part, if it doesn't come out clean, return the cake to the oven 5 minutes at a time, until it does.
  8. 11. Let the cake cool for 10minutes before turning out onto a wire rack to cool completely.
Icing method
  1. 1. Add the boiling water to the coffee (add just enough to dissolve it) set aside until cool.
  2. 2. Cream the butter until soft.
  3. 3. Gradually beat in the icing sugar until fully, adding the vanilla paste and coffee about half way through. The resulting icing should be thick but spreadable.
  1. 1. Spread a thin layer of icing evenly across the top of the lower portion of your cake
  2. 2. Add your chopped walnuts in a layer on top of the icing.
  3. 3. Add a few blobs of icing on top of the walnuts (this will make sure the top half stays in place)
  4. 4. Add the top sponge, lightly press this down so it sticks to the icing.
  5. 5. Cover the cake with the remaining icing
  6. 6. Decorate as desired
  1. This recipe makes a cake with a strong coffe flavour. If you prefer a lighter taste, simply half the amount of instant coffee in both the sponge and the icing.
Gluten Gone

Tried this cake? Let me know what you think or if you love coffee but want something a little different? Try my Caramelised walnut cappuccino bundt cake.

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