Gluten free coffee and walnut cake
A soft coffee sponge with walnuts and a swirl of coffee buttercream, as good as any bakery cake.
- Time1 hr 15
- LevelMedium
- Costabout £0.72 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins. Dissolve 2 tbsp coffee in the 2 tbsp hot water and leave to cool slightly.
- 2
Beat the butter and sugar for 3 minutes with an electric whisk until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each.
- 3
Fold in the rest of the flour, baking powder and xanthan gum, then the coffee, milk and walnut pieces. The mix should drop easily off the spoon.
- 4
Divide between the tins and level the tops. Bake for 22 to 25 minutes, until golden and a skewer comes out clean.
24 min - 5
Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
- 6
For the icing, dissolve 1 tbsp coffee in 1 tbsp hot water and cool. Beat the 150 g butter until soft, beat in the icing sugar, then the coffee. Sandwich the cakes with half the icing, spread the rest on top and finish with the walnut halves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.