Gluten and Dairy Free Coffee and Walnut Cake

serves / makes 8
45 prep time
45 mins cooking time

Description

A real traditional classic cake – coffee and walnut, I thought it deserved the gluten and dairy free treatment. This cake is really easy to make and uses fairly simple ingredients. The result, hopefully you’ll agree, is a cake that is light and moist with the right balance of coffee, not too strong but not too weak! You could also make this cake in a 2lb loaf tin and leave off the coffee icing.

Enjoy!

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Ingredients

For the cake:

  • 200g caster sugar
  • 150g dairy free spread
  • 3 eggs
  • 1 tablespoon instant coffee
  • 1 tablespoon boiling water
  • 100g chopped walnuts
  • 125g gluten free self-raising flour
  • 50g ground rice or ground almonds
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder

For the icing:

  • 1 tablespoon instant coffee
  • 1 tablespoon boiling water
  • 200g icing sugar
  • 100g dairy free spread
  • walnuts to decorate

Method

  1. Preheat the oven to 180 oC
  2. Grease and line a 6″ cake tin
  3. Cream together the caster sugar and dairy free spread until light and fluffy
  4. Add in the eggs one at a time stirring well between each addition
  5. Mix together the instant coffee and boiling water
  6. Add to the cake mix
  7. Stir in the flour, ground rice/almonds, xanthan gum, baking powder and walnuts
  8. Pour into the cake tin and bake for 45 minutes
  9. Remove from the oven and cake tin
  10. Allow to cool completely
  11. Make the coffee buttercream by beating together the icing sugar and dairy free spread until light and fluffy
  12. Mix together the coffee and boiling water
  13. Stir through the buttercream
  14. Cut the cake in half and use 3/4 of the buttercream to sandwich the two halves together
  15. Use the remaining buttercream to ice the top of the cake
  16. Decorate with walnuts

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