I was pleased as punch when this Coffee & Walnut Cake came out as well as it did on my first attempt, needless to say I’ve made it many, many times since. I always thought I wasn’t a fan of Coffee & Walnut Cake because I’m not a fan of the coffee chocolates you get in selection boxes … but I do like a good latte!
How wrong could I be, this is definitely on my top 10 list now (don’t ask me what the other 9 are…I’d probably have to use my fingers and toes to count! I’ve added a super tip at the bottom of this recipe, to be fair, this is an excellent tip to use in all your cake baking if you wish to achieve a light airy sponge. As you’ll notice throughout my blog, I refer to not cutting corners and ensuring you prep baking sheets/tins/trays adequately. I’m the first person to hold my hand up when it comes to cutting corners to save time but as my journey progresses I realise that this is false economy, Gluten Free baking demands respect so chill, prep and enjoy baking … lets face it, if your cakes end up like this beauty, it is so worth it!
- 65 g Walnut pieces chopped to your liking
- 225 g Gluten Free Self Raising Flour
- 225 g Butter
- 225 g Caster Sugar
- 4 Eggs
- 1 tsp Baking Powder
- 2 tsp strong black coffee either make an espresso or add hot water to granules
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 4 tsp strong black coffee
- 8-10 Walnut halves to decorate
- Cream the butter, and sugar together until paler in colour and light in texture.
- Add the eggs and coffee and beat mixture well
- Sift in the flour and baking powder and add the chopped walnuts, fold gently to combine - this will prevent knocking out to much air.
- Add the mixture evenly between two well prepared cake tins (grease and dust with flour to enable to cake to rise evenly).
- Pop into the oven on 190C / 375F / Gas 5 for 25 mins.
- Remove when golden in colour and a light bounce to the touch.
- Allow the sponges to cool completely before adding the buttercream.
- Simply cream the ingredients together to make a smooth spreadable buttercream.
- Add half the mixture to the bottom cake sponge, place the top sponge onto and repeat.
- Decorate with the walnut halves.
- Invite friends and stick the kettle on!
Top Tip:
If you want to achieve the lightest sponge possible, and have the time and patience, try sieving the flour 3-4 times before adding it to the mixture. This process aerates the flour and encourages a lighter sponge with a better rise.
Check it out! I’m sharing my Coffee & Walnut Cake with these other blogs
Hi Rebecca, so glad I’ve found your blog. I’ve recently discovered I have an intolerance to gluten which in itself doesn’t bother me but I do love to bake and was overwhelmed with mixes of flours most recipes need you to make up that was until I found you! 😬 I absolutely love coffee and walnut cake so I’m gonna try this, I was just wondering if you could make them in to cupcakes and if so what would you have the temperature at and for how long…any ideas? Thanks Lisa x
Hello Lisa and welcome, glad you found us. Cupcakes sounds like an amazing idea, must give it a try, at a guess I’d say 10mins on Gas 5 (190C) to bake, I reckon this would make 12 large cupcakes easily and the icing would pipe them just fine. Would love to see your creations good luck and keep me posted 😊 🍀
This cake looks amazing! Yum.
Thankyou, it total was. Always a winner in this family 😁
Thank you so much for sharing this with us at Allergy Free Thursdays! It looks delicious!
What a beauty! It looks absolutely gorgeous. I’d love a slice or 5 with a nice latte. x
Thank you Mel, all those years and I was missing out…making up for it now though!!