Cappuccino Cake (Gluten Free, Dairy Free)

Servings: 8


For the sponge:

For the buttercream:


  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, xanthan gum, baking powder and beat well to combine
  5. Add the coffee and milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. To make the buttercream beat the butter and icing sugar together until light and fluffy
  12. Split the butter cream into two bowls, one third and two thirds
  13. Mix the coffee into the two thirds bowl until well combined
  14. Use the coffee buttercream to sandwich the two cakes together
  15. Use the plain buttercream to spread on top of the cake and dust with a little cocoa powder
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