Gorgeous Gluten Free Coffee and Walnut Cake
Coffee and Walnut Cake, a firm favourite in the traditional bakes list surely. This is a simple to make bake which is gluten free but can also be made dairy free too by simply substituting the butter. Perfect for a family gathering, birthday cake or teatime treat.
Servings: 10
Calories: 617kcal
Equipment
Ingredients
- 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
Instructions
- 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!
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.
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.
Nutrition
Calories: 617kcal | Carbohydrates: 68g | Protein: 5g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 146mg | Sodium: 188mg | Potassium: 119mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1030IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1.3mg