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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

Ingredients

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)

Instructions

  • Heat your oven to 180c (160c fan) and prepare your two cake tins.
  • Cream the margarine and brown sugar together, (I use a hand mixer for this) until light and fluffy.
  • 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.
  • 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).
  • Fold in your gluten free flour, xanthan gum and baking powder carefully but thoroughly. Then fold in your chopped walnuts.
  • 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!
  • Remove from the oven, briefly leave to cool in the tins before transferring to a cooling rack to cool completely.
  • For the icing, beat the dairy free margarine until soft and creamy - I used my hand mixer for this.
  • 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.
  • 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.
  • 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!)
  • Spread the rest of the coffee butter cream on the top of the cake. Add some walnut halves on top to finish.
  • Enjoy!

Notes

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