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!

Coffee & Walnut Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
1 hr
This was my first attempt at this cake today - ever! I'm really chuffed at how its turned out and the coffee is not too overpowering. It seems to be a moist cake and hopefully should stay that way ... not that I think it's going to last that long.
Servings: 8
Author: Glutarama
  • 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
For the icing
  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 4 tsp strong black coffee
  • 8-10 Walnut halves to decorate
  1. Cream the butter, and sugar together until paler in colour and light in texture.
  2. Add the eggs and coffee and beat mixture well
  3. Sift in the flour and baking powder and add the chopped walnuts, fold gently to combine - this will prevent knocking out to much air.
  4. Add the mixture evenly between two well prepared cake tins (grease and dust with flour to enable to cake to rise evenly).
  5. Pop into the oven on 190C / 375F / Gas 5 for 25 mins.
  6. Remove when golden in colour and a light bounce to the touch.
  7. Allow the sponges to cool completely before adding the buttercream.
To make the icing
  1. Simply cream the ingredients together to make a smooth spreadable buttercream.
  2. Add half the mixture to the bottom cake sponge, place the top sponge onto and repeat.
  3. Decorate with the walnut halves.
  4. Invite friends and stick the kettle on!
Recipe Notes

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

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