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
2017-09-02 05:58:57
Serves 12
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Cake ingredients
- 200g Olive spread
- 100g Caster Sugar
- 100g Light brown soft sugar
- 4 eggs
- 175g Doves self raising gluten free flour
- 45g Ground almonds
- 1tsp Xantan gum
- 1/4tsp Salt
- 1tsp Vanilla paste
- 1tbsp Coco powder
- 3tbs instant coffee powder
- A splash of boiling water
For the icing
- 250g Olive spread (or softened butter)
- 550g icing sugar
- 1tsp Vanilla paste
- 3tbs Instant coffee powder
- A splash of boiling water
- 100g walnuts
Cake method
- 1. Preheat oven to 180c/160c fan/gas 4. Grease and line your tins.
- 2. Add a splash of hot water to your instant coffee powder (just enough to dissolve it) a put it aside to cool
- 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. 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. Add the cooled coffee and mix until fully incorporated
- 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. 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.
- 11. Let the cake cool for 10minutes before turning out onto a wire rack to cool completely.
Icing method
- 1. Add the boiling water to the coffee (add just enough to dissolve it) set aside until cool.
- 2. Cream the butter until soft.
- 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.
Assembly
- 1. Spread a thin layer of icing evenly across the top of the lower portion of your cake
- 2. Add your chopped walnuts in a layer on top of the icing.
- 3. Add a few blobs of icing on top of the walnuts (this will make sure the top half stays in place)
- 4. Add the top sponge, lightly press this down so it sticks to the icing.
- 5. Cover the cake with the remaining icing
- 6. Decorate as desired
Notes
- 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 http://gluten-gone.com/
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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