The smell of a coffee cake baking in the oven is so evocative of lazy Sunday mornings – its up there with the sound of eggs sizzling as they hit the pan, and the feeling of waking up without an alarm that just makes a weekend.
Coffee cake is basically socially-acceptable breakfast cake (and don’t let anyone tell you otherwise, you don’t need that kind of negativity in your life).
Anyone living without gluten knows the heart-sinking feeling of walking into a kitchen, smelling freshly baked cake and seeing the apologetic shake of the head from a baker who didn’t want to include everyone.
Next time that happens, direct them to this recipe and you can bask in that coffee cake scent, safe in the knowledge that you can happily help yourself to a big slice when it comes out of the oven.Jump to Recipe
I first made this coffee cake for my mum’s birthday.
She’s a big coffee drinker – like mother like daughter, I guess
I wanted to make a beautiful cake for her that we could share and enjoy together. She’s not gluten free but obviously I am, so the birthday cakes I make are always gluten free.
And I’m not going to lie, this is damn fine coffee (cake). I mean, its a birthday cake – I never want cakes to look, smell or taste ‘like gluten-free cake’, but even moreso for a special occasion.
This cake is no exception. Its looks, smells and tastes just like proper coffee cake. and that’s because, it is proper coffee cake. It just happens to be gluten free too.
This coffee cake is a great option for a gluten free birthday cake (actually, its a great option for gluten free anytime cake). Learn how to make it by watching the viedo below, then scroll down to see the full recipe and order the ingredients on Amazon.
- 225 g Dark Brown Sugar
- 225 g Margarine or Butter (unsalted)
- 4 Eggs (medium)
- 4 tsp. Instant Coffee (high quality)
- 100 g Ground Walnuts
- 125 g Ground Rice
- 1 tsp. Xanthan Gum
- 2 tsp. Baking Powder (gluten free)
- 0.25 tsp. Salt
- 100 g Margarine or Butter (unsalted)
- 300 g Icing Sugar
- 2 tbsp. Instant Coffee (high quality)
- Walnut Halves
- Coffee Beans
- Dark Brown Sugar
Preheat the oven to 160°C (320°F approx.), and grease and line two 6 in. round cake tins
In a large mixing bowl, beat together the sugar and margarine, using an electric whisk
Add the eggs and whisk well again
Dissolve the coffee in one tablespoon of warm water. Quickly mix well, then add the coffee to the cake batter and whisk again
Into the mixing bowl, sift the ground walnuts, ground rice, xanthan gum, baking powder and salt, then fold together until combined
Divide the batter between the two cake tins and bake in the oven for 40 minutes, until a knife inserted into the centre comes out clean
Allow the cakes to cool completely before icing
Make the icing by combining the icing sugar and margarine
Then, dissolve the coffee with half a tablespoon of warm water, mixing well and adding to the icing mix
beat the icing with an electric whisk, then ice and decorate the cake.
Sandwich two cakes together with icing, then cover the whole cake in icing, smoothing out with a palette knife
Decorate the cake with walnuts, coffee beans and a sprinkle of brown sugar
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
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