My gluten and dairy free coffee and walnut cake combines a tasty coffee flavoured sponge with coffee buttercream and walnuts. It’s perfect served with a cup of tea or coffee as an afternoon treat. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle.
How long will the cake last?
My coffee and walnut cake will last in airtight container for up to 4 days however is always best on the day you make it.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.
Which cake tins do you use for this recipe?
For this recipe I use 2 20cm round springform cake tins.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
My nutty granola combines gluten free oats with nuts, peanut butter, honey, cinnamon and raisins.…
My gluten free and vegan no bake halloween chocolate tart combines a gluten free biscuit…
This recipe combines a sweet shortcrust pastry crust filled with dark chocolate frangipane sponge and…
My pistachio and white chocolate cookies are full of chopped pistachios and dairy free white…
My classic apple and blackberry crumble is the perfect autumn dessert with a sweet apple…
My gluten and dairy free lemon and raspberry loaf cake combines fluffy lemon flavoured sponge…
View Comments
Can you make this without eggs, ie egg substitute of some kind. I am allergic to eggs and a lot of your recipes use eggs unfotunately
Unfortunately I don't think this particular recipe would work with an egg substitute.
Absolutely perfect cake. I used Camp coffee but otherwise followed your recipe exactly. Couldn’t believe it was gluten free, didn’t crumble!
Thank you.
Hi Linda,
So glad you enjoyed the cake! It's one of my favourites!
Alice
Hi there! Please can you let me know what you mean by 'strong black coffee'? Do you mean espresso or how many tsp of instant coffee powder to the 80ml hot water?
Thanks! Can't wait to try it out :D
Hi,
Yes an expresso would be fine or just a large heaped teaspoon of coffee in the 80ml of hot water :)
Hello I’m wondering if brown sugar would work as well as caster, only I find it provides a nice rich flavor.
Hi Frankie, Yes sure I'm sure it would work just as well :)
Thanks for sharing this recipe. Should there be a lower temp for fan ovens? Also, FREEE self-raising flour already contains xanthan gum and a raising agent - I'm wondering why it is doubled in this recipe? Thanks!
Hi Jane, For a fan oven I would generally lower the temp by 20C. I add a little extra xanthan gum to this recipe to stop the cake crumbling too much, but as there is already some in the FREEE self raising flour this isn't essential. Thanks, Alice
Love your recipes, they never fail me!
i used the recipe for my daughters 13 th cake near baked before. cannot believe results was amazing definitely buying your cook book all i want to do now is bake thank you so much