Coffee and Walnut Cake (Gluten Free, Dairy Free)

Servings: 8


For the cake:

For the icing:


  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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