There’s something undeniably comforting about the smell of freshly brewed coffee—it fills the air with warmth, richness, and the promise of something delicious. Now, imagine that same aroma paired with the nutty, earthy fragrance of walnuts, all wrapped up in the sweet, buttery scent of a freshly baked cake. That’s the experience you’ll get with a slice of coffee and walnut cake, a timeless classic that’s been reimagined to fit a gluten-free lifestyle.
For many, baking without gluten can feel like stepping into unfamiliar territory. Will the cake rise? Will it be dry? Will it taste as good as the original? These are common concerns, but I’m here to tell you that with the right ingredients and techniques, you can bake a gluten-free coffee and walnut cake that’s just as moist, tender, and flavorful as its traditional counterpart.
Whether you’re hosting a gathering, enjoying a quiet moment with a cup of tea, or celebrating a special occasion, this cake delivers. The rich, slightly bitter notes of coffee perfectly balance the natural sweetness of the cake, while the crunch of walnuts adds texture in every bite. And then there’s the smell—a rich, nutty aroma with hints of coffee that will make your kitchen feel like a cozy cafe.
In this post, I’ll walk you through everything you need to know to create this gluten-free masterpiece, from choosing the right ingredients to achieving that perfect balance of flavours. Trust me, this is a cake everyone will want a slice of—gluten-free or not. Let’s get baking!
Tips for Baking the Perfect Cake
Use Quality Gluten-Free Flour: Choose a gluten-free self-raising flour blend that includes xanthan gum for structure. If your blend doesn’t include it, add 1/2 teaspoon per cup of flour to prevent crumbling.
Dissolve the Coffee Properly: Use strong espresso or instant coffee granules dissolved in hot water to infuse the batter and frosting with bold coffee flavour. Adjust the amount for a stronger or milder taste.
Measure Batter Evenly: Use an ice cream scoop or weighing scale to divide the batter equally between the pans for even baking and uniform cake layers.
Don’t Over mix: Gluten-free batters are delicate—mix just until combined to avoid a dense or gummy texture.
Check for Doneness: Gluten-free cakes often bake faster or slower than traditional cakes. Test for doneness by inserting a skewer into the center; it should come out clean.
Let It Cool Completely: Gluten-free cakes can be fragile when warm. Allow the cakes to cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
Perfect the Buttercream: Beat the butter until light and fluffy before adding powdered sugar and dissolved coffee. For a dairy-free version, use vegan butter and plant-based milk.
Store Properly: Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.
Adapt for Your Taste: Add a pinch of cinnamon or a splash of vanilla to the batter for an extra layer of flavour, or sprinkle chopped walnuts over the frosting for a decorative finish.
These tips will help you achieve a perfectly moist, flavourful, and evenly baked gluten-free coffee and walnut cake!
Ingredients:
For the cake:
225 g butter softened
225 g light brown sugar
4 eggs
225 g gluten free self raising flour
1/4 tsp xanthan gum
1 tsp gluten-free baking powder
2 tbsp coffee (I used espresso from a coffee machine but instant works well just make sure to mix in with boiling water)
80 g walnut halves chopped finely
For the buttercream:
185 g butter softened
400 g icing sugar
2 tbsp coffee (as above)
Preheat the oven to 180℃ and line two circle cake tins with baking parchment paper.
Cream the butter and sugar together until light and fluffy. Up to you if you want to use an electric mixer, a standing mixer or a simple bowl and spoon.
Gradually add the four eggs into the bowl one at a time while mixing inbetween each addition.
Add the coffee and mix in.
Fold in the dry ingredients until fully combined and then add in the walnuts.
Divide your mixture evenly between the two cake tins and bake for 20-25 minutes until golden brown and a skewer comes out clear.
Remove from the oven and allow to fully cool.
As it’s cooling add your butter to a stand mixer (or electric mixer) and mix on high for around 5 minutes until it’s light and fluffy.
Add in the icing sugar in 2-3 stages mixing inbetween each addition.
Add in your coffee and mix fully.
Evenly top one layer with the buttercream and then place your other layer on top.
Add the rest of the buttercream on this final layer and optional to add walnut halves on top as decoration
Enjoy!
Conclusion
Baking a gluten-free coffee and walnut cake doesn’t have to be complicated or intimidating. With the right ingredients, tools, and techniques, you can create a cake that’s not only delicious but also beautifully balanced in flavor and texture. The rich coffee aroma, the nutty crunch of walnuts, and the tender, moist sponge come together to create a dessert that’s perfect for any occasion.
Whether you’re catering to dietary restrictions or simply exploring new baking adventures, this recipe proves that gluten-free treats can be just as indulgent and satisfying as their traditional counterparts. So, grab your whisk, preheat the oven, and let the irresistible smell of coffee and walnut cake fill your kitchen.
Trust me—one slice won’t be enough!
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