Coffee & Walnut Cake - Gluten Free

Name: Coffee & Walnut Cake - Gluten Free
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 225 g butter (softened); 225 g soft light brown sugar; 4 eggs; 2 tbsp instant coffee; 2 tbsp boiling water; 225 g gluten free self raising flour (I used Doves farm); 1/4 tsp xanthan gum; 1 tsp gluten free baking powder; Optional - 80g chopped walnuts (I prefer them just on the top); 140 g butter (I used lurpak spreadable); 300 g golden icing sugar (I used Billingtons); 1.5 tbsp instant coffee; 1.5 tbsp boiling water; 1 bag walnut halves

Emma @cook_16082990

I’m always on the look out for good gluten free cake recipes and I think you’ll agree this is one of the best!

Emma @cook_16082990

I’m always on the look out for good gluten free cake recipes and I think you’ll agree this is one of the best!

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Ingredients

30mins prep, 30mins cook plus cooling & decorating

8 servings

225 gbutter (softened)
225 gsoft light brown sugar
4eggs
2 tbspinstant coffee
2 tbspboiling water
225 ggluten free self raising flour (I used Doves farm)
1/4 tspxanthan gum
1 tspgluten free baking powder
Optional - 80g chopped walnuts (I prefer them just on the top)
For the icing and decoration:
140 gbutter (I used lurpak spreadable)
300 ggolden icing sugar (I used Billingtons)
1.5 tbspinstant coffee
1.5 tbspboiling water
1 bagwalnut halves

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Steps

30mins prep, 30mins cook plus cooling & decorating

1

Weigh out the ingredients and line two small baking tins (or one larger one) with baking paper. Pre heat the oven to 160.
2

Use an electric whisk (or mixer with the paddle attachment) to cream the softened butter and sugar and mix until combined.
3

Slowly add the eggs one at a time and continue to mix into a smooth consistency.
4

Combine the instant coffee and boiling water in a separate bowl and stir to combine. Add to the cake mixture and continue to mix to combine thoroughly (this took a couple of minutes - at first it looked abit grainy)
5

Sift in the flour, baking powder and xanthan gum. If you are using a stand mixer remove the bowl. Use a metal spoon to fold in the flour until all mixed in. (Add the chopped walnuts if you opted for this).
6

Spoon the mixture into the two lined cake tins as evenly as possible.
7

Pop in the oven on the middle shelf for 25-35 mins. (Mine took about 32mins). After 25 mins check regularly with a cake tester - place this in the centre of the cake and when it is removed with no mixture on the cakes are ready. Remove when done and leave to cool.
8

Meanwhile, make the icing. Cream the butter using the electric whisk (or paddle attachment of a stand mixer). After a couple of mins it should turn paler.
9

Slowly add in the icing sugar bit by bit and continue mixing to combine.
10

Add the coffee. Continue to mix until you have a smooth icing.
11

Once the cakes have cooled spread a layer of icing on top of one cake, the stack the other on top. Use a metal spatula if you have one, if not a knife will work. Continue to add icing to the top and sides. This recipe makes ALOT of icing (you could always halve it if you prefer less). Decorate with walnuts and serve!