I was pleased as punch when this Coffee and Walnut Cake came out as well as it did during recipe development, needless to say I’ve made it many, many times since and it’s proven to be a very easy coffee cake recipe. 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. Plus I had family members who loved coffee cake so to please the majority, bake I did, and how glad I am of it!
UPDATE: I am working on a gluten, dairy and egg free version of this cake so please sign up to my newsletter to be the first to find out when I’m 100% happy with the result and post the recipe here.
In the meantime, if you are interested in dairy free and vegan recipes check out the collections below.
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!
Did you know… interesting facts about coffee!
Did you know that coffee could actually be good for you? I kid you not apparently there are potential health benefits associated with drinking coffee include protecting against type 2 diabetes, Parkinson’s disease, liver disease, liver cancer, and promoting a healthy heart [Medical News Today]
Did you know that coffee beans are the pits of the cherry-like berries found on the flowering shrubs, but we call them “beans” because of the resemblance to legumes.
Did you know that Espresso means “pressed out” in Italian. This refers to the way espresso is made — forcing boiling water through pressed coffee grounds. And although espresso has more caffeine per volume than coffee, it would take three shots to equal the amount in a regular cup of joe. I was recently introduced to Espresso in France, I’d ordered a small black coffee in french, clearly poor french and got this instead, it was however delicious and I’ve been drinking Espresso’s ever since!
Other recipes that are similar to my Coffee and Walnut Cake
So you like coffee do you? Silly question really, so here are some other coffee inspired bakes to whet your whistle starting with my Mocha and Walnut Slice. Admittedly not your average bake and with a few ‘not the norm’ ingredients but this is a special treat so why not! Then you have my go-to recipe when I have friends over, this Mocha Cake is super simple, vegan and gluten free so nobody need miss out at cake and coffee time.
Other bakes that I urge you to look up are this Coffee Intense Mocha Roulade by The Gluten Free Alchemist, hold onto your socks when you click through, it’s beautifully decadent. And finally if you’d love a dessert of the coffee kind than how about this Latté Panna Cotta by the Intolerant Gourmand, I know I’ll be trying these for sure.
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Gorgeous Gluten Free Coffee and Walnut Cake Recipe
Gorgeous Gluten Free Coffee and Walnut Cake
- 65 g Walnut pieces chopped to your liking
- 225 g Gluten Free Self Raising Flour
- 225 g Butter
- 225 g Caster Sugar
- 4 egg(s)
- 1 tsp Baking Powder
- 2 tsp strong black coffee or coffee extract either make an espresso or add hot water to granules
For the icing
- 150 g unsalted butter or dairy free alternative (I use Flora plant butter)
- 300 g icing/confectioners sugar
- 4 tsp strong black coffee or coffee extract
- 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 two 20cm round cake tins with flour to enable to cake to rise evenly).
- Pop into the oven on 190°C | 170°C fan | 375°F / 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.
To make the icing
- 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!
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.
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