I love the simplicity of a classic coffee and walnut cake. Two coffee-flavoured sponges sandwiched together with dollops of silky sweet buttercream and topped with crunchy toasted walnuts, what’s not to love? Although rustic bakes are perhaps not as aesthetically pleasing as a fancy decorated multi-layered cake, there’s something wholesome and warming about them that makes them the classic bakes that they are.
As with all of my recipes, this coffee cake is no different in that it’s made using standard pantry staples, comes together easily and is simple to construct. If you’re using a gluten-free self-raising flour blend such as that from Doves Farm (not an ad), baking this will truly be a piece of cake (mind the pun!). I love a good thick slice of cake and it pains me when people associate gluten-free baking with a dry, crumbly and flat piece of sad-looking cake. As you can see, with all of my cakes, I like a decent slice and that’s what you get with my recipes. Have a look at my simple coeliac-friendly recipe below.
What equipment do you need for this cake?
- 2 x 8-inch round baking tins
- Stand-mixer or hand-held electric whisk
- Baking paper to line the baking tin
What ingredients do you need?
Caster sugar – Caster sugar or light brown sugar can be used to add sweetness and structure to the cake
Eggs – Eggs are needed to add structure to the cake and to help it to rise in the baking process. Remember that room temperature ingredients are essential in this recipe which helps to incorporate them into the mixture better
Unsalted butter – Unsalted butter at room temperature is best for the buttercream so that it can be whipped up more easily. You’ll have a hard time if the butter is still hard.
Gluten-free flour – A gluten-free flour blend which contains a variety of flours is perfect for gluten-free baking. This ensures the cakes contain all of the necessary components needed to create the perfect crumb which a gluten-containing flour would naturally contain. For this cake I like to use a self-raising flour such as Dove’s Farm Free S.R. Flour which is my go-to flour for baking!
Xanthan gum – Xanthan gum is essential for most gluten-free recipes and there are no exceptions here. Doves Farm is my preferred choice but you can use any brand. Xanthan Gum is a gluten replacement for gluten-free baking and helps to replace the lost elasticity that gluten provides, keeping your cakes together and stopping them from crumbling into dry pieces later on
Baking powder – Baking powder acts as a leavening agent, helping the cake to rise. Any baking powder will work, just again, check that it is definitely gluten-free as not all brands are.
Salt – A pinch of salt in a recipe enhances the flavours of the other ingredients and offsets the sweetness of the cake
Icing sugar – Icing sugar is the main ingredient of the buttercream, adding sweetness and structure
Margarine – I prefer a good quality margarine for my sponges as they turn out much lighter and fluffier but unsalted butter can be used too
Chopped and whole walnuts – It wouldn’t be a coffee and walnut cake without some beautifully toasted walnuts on top and mixed into the cake mixture
Coffee granules – Instant coffee granules are uses in the cake mixture and the buttercream to give the cake that intense coffee flavour
Tips & Tricks
Room temperature ingredients are essential for this recipe to work. Room temperature ingredients ensure that they can all be mixed together thoroughly. If you forget to take your eggs out of the fridge beforehand, place them in a bowl of lukewarm (not hot, you don’t want to cook them!) water 15 minutes prior to baking to bring them to room temperature more quickly.
The toothpick test is a great way to check whether your cakes are done. As all ovens are calibrated differently, the baking times stated are always suggested as a rough guide. To check if the cake is done, insert a toothpick into the centre and if it comes out with no crumbs stuck to it, you can assume that the cake is baked through and ready to come out.
I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements or vice-versa will have the same outcome.
Related Recipes
- Lemon Meringue Cupcakes
- Strawberry & Bourbon Vanilla Cupcakes
- Mini Strawberry Pies
- Lamingtons
- Salted Caramel Millionaire’s Shortbread
- Lemon Curd Linzer Cookies
Coffee and Walnut Cake
Equipment
- 2 x 8-inch or 7-inch round baking tins
Ingredients
For 2 x 8-inch layers
- 350 g gluten-free self-raising flour blend
- 350 g caster sugar
- 350 g margarine room temperature
- 6 medium free-range eggs room temperature
- 1 tsp baking powder
- 50 g walnuts chopped
- ¼ tsp Xanthan Gum
- ¼ tsp salt
- 3 tbsp instant coffee granules
- 3 tbsp hot water
For the buttercream
- 250 g unsalted butter softened, room temperature
- 450 g icing sugar
- 1½ tbsp instant coffee granules
- 1½ tbsp hot water
- 12 whole walnuts lightly toasted
Instructions
For the cake
- Preheat the oven to 160° and line the botton of two x 8 inch round baking tins with baking paper. Grease the tins using a greasing brush. * If you only have one baking tin, use exactly half of the recipe for one layer.
- Allow the coffee granules to dissolve in the hot water and set aside to cool.3 tbsp instant coffee granules, 3 tbsp hot water
- Cream together the margarine and sugar in a mixer until thoroughly combined.350 g caster sugar, 350 g margarine
- Whisk in the eggs one at a time until completely incorporated into the mixture.6 medium free-range eggs
- Add the cooled coffee and mix in again slowly.
- Sift in the flour, Xanthan Gum, salt and baking powder, and mix together on a slower speed until just combined. Fold on the chopped walnuts.350 g gluten-free self-raising flour blend, 1 tsp baking powder, 50 g walnuts, ¼ tsp Xanthan Gum, ¼ tsp salt
- Divide the mixture between the two baking tins and level off with an offset spatula.
- Bake on the middle shelf for around 30-35 minutes or until the centre of each cake is springy to the touch and an inserted toothpick comes out clean.
- Allow both layers to cool on a cooling rack before preparing the buttercream.
For the buttercream
- Allow the coffee granules to dissolve in the hot water and set aside to cool to room temperature. It is important that the mixture has completely cooled before adding to the buttercream so as not to curdle the mixture.1½ tbsp instant coffee granules, 1½ tbsp hot water
- Cream the butter in a mixer on the highest setting possible for around 5 minutes, scraping down the sides of the bowl as necessary throughout.250 g unsalted butter
- Sift in the icing sugar in batches and continue to whisk on the highest setting each time. The longer the buttercream is whipped up, the lighter and fluffier it will be.450 g icing sugar
- Slowly add the coffee to the buttercream in one continuous pour whilst mixing in at a slower speed.
- Spread half of the buttercream evenly on top of the bottom cake layer before adding the top cake layer.
- Spread the remaining amount of buttercream on top of the cake and top with the whole toaste walnuts to finish.
Notes
