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Gluten-free Coffee & Walnut Cake Recipe - BEST EVER! (low FODMAP + dairy-free option)

Gluten-free coffee and walnut cake - my BEST EVER version! It's super easy to make and you'd never know it was gf. Simple to make dairy-free too.
Keyword coffee cake, coffee cake recipe, gluten-free coffee and walnut cake recipe, gluten-free coffee cake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 -16
Calories 581kcal
Author Bex

Ingredients

For the gluten free coffee and walnut cake

  • 225 g butter softened (or dairy free alternative)
  • 225 g light brown sugar
  • 4 eggs
  • 225 g gluten free self raising flour
  • 1/4 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 2 tbsp instant coffee (alongside 2 tbsp of boiling water)
  • 80 g walnut halves chopped finely

For the coffee buttercream

  • 185 g butter softened (or a dairy free baking block)
  • 400 g icing sugar
  • 2 tbsp instant coffee (alongside 2 tbsp of boiling water)
  • walnut halves

Instructions

  • Heat your oven to 160C Fan / 180C and prepare your two 20cm (8 inch) circular tins.
  • Cream the butter and light brown sugar together until light and fluffy. I do this with an electric hand mixer.
  • Gradually add your four eggs one at a time, mixing inbetween each addition. Make sure you do this very gradually to reduce the potential of curdling (although it doesn't matter if it does).
  • Add your coffee, and mix it in (this needs to be 2 tbsp coffee dissolved in 2 tbsp of boiling water as per the ingredients above).
  • Fold in your gluten free flour, xanthan gum and baking powder until combined. Then fold in your finely chopped walnuts.
  • Divide your mixture 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.
  • Now to make the buttercream. Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
  • Add your icing sugar in 2-3 stages. Mixing for about 3 minutes between each addition.
  • Then add your coffee (again 2 tbsp of coffee dissolved in 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!

Video

Nutrition

Serving: 1g | Calories: 581kcal | Carbohydrates: 67g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 514mg | Fiber: 1g | Sugar: 51g