For the cake:
- 200 g caster sugar
- 150 g dairy free spread
- 3 eggs
- 1 tbsp instant coffee
- 1 tbsp boiling water
- 100 g chopped walnuts
- 125 g gluten free self-raising flour
- 50 g ground rice or ground almonds
- 1 tsp xanthan gum
- 1 tsp baking powder
For the icing:
- 1 tbsp instant coffee
- 1 tbsp boiling water
- 200 g icing sugar
- 100 g dairy free spread
- walnuts to decorate
- Preheat the oven to 180 oC
- Grease and line a 6" cake tin
- Cream together the caster sugar and dairy free spread until light and fluffy
- Add in the eggs one at a time stirring well between each addition
- Mix together the instant coffee and boiling water
- Add to the cake mix
- Stir in the flour, ground rice/almonds, xanthan gum, baking powder and walnuts
- Pour into the cake tin and bake for 45 minutes
- Remove from the oven and cake tin
- Allow to cool completely
- Make the coffee buttercream by beating together the icing sugar and dairy free spread until light and fluffy
- Mix together the coffee and boiling water
- Stir through the buttercream
- Cut the cake in half and use 3/4 of the buttercream to sandwich the two halves together
- Use the remaining buttercream to ice the top of the cake
- Decorate with walnuts