Gluten free coffee and walnut cake

Delighted to share this lovely simple recipe, for a rather delicious gluten free coffee and walnut cake with you. A good old classic, that’s a favourite treat for many.

The original recipe I used for this coffee and walnut cake came from Nigella Lawson’s website and it works splendidly when made gluten free.

This soft aromatic sponge cake, is generously peppered with finely ground walnuts and sandwiched together with delicious coffee buttercream. And of course, no coffee and walnut cake would be complete without a satisfying circle of walnut halves to finish it off!

For this cake, I divided a shot of Ristretto (we have the luxury of a Nespresso coffee machine) between the sponge and the buttercream, which resulted in a subtle coffee flavour. However, Nigella’s original recipe suggests instant espresso powder. So I’ve included this (along with instant coffee granules as an option too) as this would give you a more powerful coffee flavour.  

Ingredients

For the sponge
75g (3oz) *walnuts 
225g (8oz) caster sugar
225g (8oz) softened butter (for ease I use Lurpak full fat spreadable butter)
200g (7½) gluten free self-raising flour (if using gf mix or plain flour add 1 teaspoon of gluten free baking powder and ¼ teaspoon of xanthan gum if the flour doesn’t already contain it) 
1 tablespoon freshly brewed Ristretto or 4 teaspoons of instant espresso powder (you could instead use 2 teaspoons of good instant coffee granules dissolved in a tablespoon of boiling water) 
½ teaspoon *bicarbonate of soda 
4 large eggs 
1 tablespoon milk

For the buttercream
350g *icing sugar, sieved
175g softened unsalted butter (cubing it before you need it will help it to soften quicker)
The remainder of the Ristretto shot (or 2 teaspoons instant expresso coffee powder or good instant coffee dissolved in a tablespoon of boiling water) 
1-2 tablespoons milk (best measure and leave out of the fridge for half an hour before you need it) 
12-14 *walnut halves to decorate

Method

Preheat the oven to 180C/350F/Gas 4/160C Fan.

Lightly butter and line 2 x 20cm/8inch sandwich tins with greaseproof paper

To make the sponge: Add the sugar and walnuts to a mini chopper or food processor and blend until you have a fine nutty powder.

Transfer the blended sugar and walnuts into a large mixing bowl and add the butter, flour, eggs, coffee, bicarbonate of soda and milk.

Mix everything together with an electric hand whisk (or in a stand mixer) until the mixture turns pale and creamy.

Divide the mixture evenly between the prepared tins. Give the tins a little shake to level the mixture out and then tap them firmly on the worktop a couple of times to knock out any of the larger air pockets.

Pop the tins into the oven and bake for about 25 minutes until the sponge is golden brown, nicely risen and is firm, but springy to touch. 

Remove from the oven and allow to cool before removing from the tin.

To make the buttercream: Put the softened butter into a large mixing bowl and give it a quick whisk, before gradually add the icing sugar. I like to stir all the icing sugar in with a metal spoon before turning the mixer on. This prevents the sugar billowing all around the kitchen. Once all the sugar has been added pour in the coffee and whisk until light and creamy. Add a tablespoon of milk and whisk again on a high speed to soften the texture of the buttercream. Add a drop more milk if you feel it needs it. 

Remove the cake from the tins, peel off the greaseproof and lay one upside down onto a serving plate.

Spread over half the buttercream and then place the other sponge layer, (again upside down) on top. I suggest it this way as it gives you a flatter surface to spread the buttercream over. If you prefer, pop it on the other way.

Spread the remaining buttercream over the top of the cake and smooth over, ideally using a palette. Finish off with a ring of walnut halves. 

Recipe notes and suggestions:

The cake is at its best on the day that it’s made. It will keep fine for 2-3 days when wrapped well and stored in the fridge. When storing the cake in the fridge, it’s best to cut a slice and leave out for an hour or so before tucking in, as the cake and buttercream will then soften nicely. 

The sponge cake, when left undecorated is fine to freeze.

Should you wish to make a simple coffee cake, just skip adding walnuts and increase the amount of flour to 225g (8oz) to match the weight of sugar and butter.

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Thanks for checking out this gluten free coffee and walnut cake. Credit and thanks for the original recipe must of course go to 

For more cakes, puds and sweet treats click here.

For now,
Liz x

*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.