Published By Becky Excell. Posts may contain affiliate links.

My Mum’s Fave Gluten Free Coffee & Walnut Cake Recipe (dairy free + low FODMAP)

My gluten free coffee and walnut cake always goes down well with everyone who tries it. It’s really simple to make and has a beautifully rich coffee flavour. It’s moist and super light all in one cake. Oh and it’s dairy free and low FODMAP too!

When I think of coffee, the first person that springs to mind is my mum. She loves coffee!

I myself am not a coffee drinker, I wish I was but I just find it so bitter. However, I still somehow love a coffee and walnut cake for some reason!

So of course, when I fancy making a gluten free cake for my mum and I, it’s got to be a gluten free coffee and walnut cake every time.

I’ve been making a dairy free & gluten free coffee and walnut cake for quite a while now, but I’ve never shared the recipe before. I thought today I would just incase you love gluten free coffee and walnut cake as much as we do.

I love making gluten free sponge cakes. My whole life I have used the all in one method, but for this particular cake I make it using the standard creaming method.

I want my gluten free coffee and walnut cake to be lovely and light and I find I can get more air into it by using this method.

Another change to my standard gluten free sponge recipe is that I use light brown sugar instead of caster sugar. I prefer its flavour alongside coffee, I think it softens the bitter taste ever so lightly more than caster sugar.

I’ve always been a fan of using brown sugar for certain richer gluten free sponge cakes, however I must emphasise here that if you don’t have any brown sugar to hand, caster sugar in the exact same measurement will work perfectly too.

Something else I would recommend is that when you chop your walnuts, don’t chop them too finely for within the cake. I’ve always loved my gluten free coffee and walnut cake for it’s texture, it’s lovely and moist as well as having some nice crunches throughout from the walnuts. I love mixing up textures.

I like to use the just regular instant coffee in my cake, I’ve tried instant expresso before and I just found it very overpowering.

I just use Nescafé regular instant coffee, it works a treat. Do make sure you ensure you let the coffee and water paste cool before adding to both your cake mix and the butter cream, it doesn’t take long and it’s really important. Always be patient with cakes!

(I feel like that would make a great slogan on a poster!)

Anyway, mum & I have been loving this my gluten free coffee and walnut cake this weekend – plus Mark has been able to enjoy it too because it’s a dairy free cake too. Without further ado, here is the recipe!

Gluten Free Coffee and Walnut Cake Recipe (dairy free)

My gluten free coffee and walnut cake recipe is simple to make with beautifully rich coffee flavour and it's moist & light.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 people


For the gluten free coffee and walnut cake

  • 225 g dairy free soft margarine
  • 225 g light brown sugar
  • 4 large eggs
  • 225 g gluten free self raising flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder (ensure it is gluten free)
  • 2 tbsp instant coffee (alongside 2 tbsp of boiling water)
  • 80 g walnut halves chopped

For the coffee buttercream icing

  • 165 g dairy free hard margarine (like Stork baking block)
  • 400 g icing sugar
  • 2 tbsp instant coffee (alongside 2 tbsp of boiling water)
  • walnut halves (for topping)


  1. Heat your oven to 180c (160c fan) and prepare your two cake tins.

  2. Cream the margarine and brown sugar together, (I use a hand mixer for this) until light and fluffy.

  3. Gradually add your four eggs. Make sure you do this very gradually to reduce the potential of curdling (although it doesn't matter if it does). Keep mixing with your hand mixer.

  4. Add your coffee, and mix it in (this needs to be 2 tbsp coffee mixed with 2 tbsp of boiling water as per the ingredients above).

  5. Fold in your gluten free flour, xanthan gum and baking powder carefully but thoroughly. Then fold in your chopped walnuts.

  6. Divide your gluten free cake mix between your two prepared cake tins. Bake in the oven for 25 minutes on the middle shelf, they should be well risen by the end!

  7. Remove from the oven, briefly leave to cool in the tins before transferring to a cooling rack to cool completely.

  8. For the icing, beat the dairy free margarine until soft and creamy - I used my hand mixer for this.

  9. Sieve in your icing sugar and mix together - definitely use your hand mixer for this, it's quite a lot of icing sugar so it will take a little while - you can add it gradually or all at once.

  10. Then add your coffee (again 2 tbsp of coffee with 2 tbsp of boiling water, left to cool) and mix it in so it's evenly through the icing.

  11. Evenly top one sponge with plenty of your coffee butter cream, place your other sponge on top. (put enough butter cream in so it oozes a little out of the edges!)

  12. Spread the rest of the coffee butter cream on the top of the cake. Add some walnut halves on top to finish.

  13. Enjoy!

Recipe Notes

You'll need two 8 inch round cake tins for this recipe.

Thanks for reading how to make my gluten free coffee and walnut cake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!


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