Gluten Free Coffee and Walnut Cake Recipe
This gluten free coffee and walnut cake has a *super* moist sponge thanks to the addition of buttermilk. A light and fluffy coffee cake with crunchy walnut pieces and a rich, sweet coffee buttercream frosting.
Servings: 12 slices
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
Serving: 12Servings | Calories: 446kcal | Carbohydrates: 52g | Protein: 4g | Fat: 27g
