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This Gluten Free Coffee and Walnut Cake is a classic British bake, using my secret ingredient to make the sponge super moist and fluffy! It’s flecked with chunks of walnuts and slathered in a rich, coffee buttercream frosting.
Notes On This Gluten Free Coffee and Walnut Cake
☕️ This Coffee and Walnut Cake is really simple to make coeliac-safe, using gluten free from flour and a handful of baking essentials. The sponges bake in 30 minutes!
☕️ My secret ingredient to make THE lightest, fluffiest, gluten free coffee sponge which isn’t dry? Buttermilk! It makes the sponge so moist and delicious.
☕️ Coffee and Walnut Cake is my Dad’s favourite cake, and as a gluten-eater I have tried and tested many versions on him to ensure this was just like the real deal!
☕️ Dairy Free? With a few simple swaps you can make this a gluten and dairy free coffee and walnut cake – I’ve listed these in the ingredients and substitutions below.
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Don’t just take my word for it…
This recipe has dozens of happy reviews, and has been loved by readers since I first published it in 2019! Claire left a ⭐️⭐️⭐️⭐️⭐️ review and said: “Just made the coffee and walnut cake today. Really moist. Lovely recipe and will make again.“
Ingredients and Substitutions
There’s a full printable recipe card below, but here’s a list of the main ingredients you’ll need for this gluten free coffee walnut cake and ideas for any swaps:
- Self-Raising Gluten Free Flour: I use FREEE self-raising flour but any plain or all purpose gluten free flour will work. If you only have a plain gluten free flour blend, add 1 tsp gluten free baking powder per 100g of gluten free plain or all purpose flour.
- Walnuts: I use walnut halves and roughly chop them. You could also chop a portion of the walnuts (or a little extra) really finely for a stronger, walnut flavour.
- Caster Sugar: In the US you’ll need baker’s or superfine sugar.
- Unsalted Butter: For dairy free, use Stork Baking Block or a vegan margarine.
- Buttermilk: If you don’t have any, you can mix 1 tbsp apple cider vinegar or lemon juice with the 110ml milk (or dairy free milk) to make your own. This also works with dairy free milk, like gluten free oat milk.
- Eggs
- Coffee: The best coffee cake for me comes from using espresso. Failing that, mix approx 3 tbsp of instant coffee per 100ml of boiling water.
- Icing Sugar: In the US you’ll need powdered sugar or confectioner’s sugar.
How to Make a Coffee and Walnut Cake Gluten Free
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free coffee and walnut cake recipe is to make.
Storing, Freezing and Making Ahead
TO MAKE AHEAD: You can bake and cool the sponges, then wrap them in clingfilm and freeze ready to defrost and decorate at a later date.
TO STORE: Store the cake at room temperature in a sealed container. It will last up to a week – don’t refrigerate as this will make it go stale!
TO FREEZE: I recommend cutting the cake into portions and freezing slices between baking paper so you can just defrost what you need at-a-time.
Gluten Free Coffee and Walnut Cake Recipe
Equipment
- Cake trimmer
Ingredients
- 230 g caster sugar
- 175 g unsalted butter, (softened)
- 110 ml buttermilk
- 3 large eggs
- 60 ml coffee, *see notes
- 200 g gluten free self-raising flour
- 1/4 tsp xanthan gum
- 50 g walnut halves, (roughly chopped)
For the icing:
- 150 g unsalted butter, (room temperature)
- 250 g icing sugar
- 30 ml coffee
- walnut halves, (to decorate)
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Grease and line two 20cm round baking tins and set aside while you make the cake batter.
- Add the sugar, butter, eggs, coffee and buttermilk to a large mixing bowl and beat with an electric whisk for 1-2 minutes. Don’t worry if it separates a little – it’ll come together in the next step!
- Sift in the flour and xanthan gum and beat again until smooth. Add the chopped walnuts and fold in. Pour the cake batter evenly between the two tins, smooth the tops and bake in the oven for approx 25-30 minutes. They’re ready when a skewer inserted in the centre comes out clean.
- Place the cake tins on a cooling rack for approx 10 mins, then turn out the cakes and remove the paper. Let the cakes cool completely on the rack before decorating.
To decorate:
- Beat the butter, icing sugar and coffee in a large mixing bowl until smooth. Slather half on top of one of the cakes, then sandwich the second cake gently on top.
- Spread the rest of the buttercream evenly over the second cake and then decorate with the walnut halves.
Notes
- Storage: This cake can be stored up to a week at room temperature. You can also freeze the sponges ahead of time, or freeze slices of the finished cake to enjoy later.
- Feel free to finely chop some of the walnuts for a more intense walnut flavour.
- No self-raising flour? Add 1 tsp baking powder per 100g plain gluten free flour.
- No espresso? Mix approx 3 tbsp of instant coffee per 100ml of boiling water.
Nutrition
More Classic Gluten Free Cake Recipes
If you like this gluten free Coffee and Walnut Cake, then make sure you check out these other classic gluten free baking recipes too…
- Gluten Free Chocolate Cake
- Gluten Free Victoria Sponge
- Gluten Free Carrot Cake
- Gluten Free Vanilla Loaf Cake
- Gluten Free Madeira Cake
Have you tried this recipe?
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Just made the coffee and walnut cake today. Really moist. Lovely recipe and will make again.
Yay, so glad you liked it!!
Love it
I am practicing making GF cakes and this one is so yummy