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Gluten Free Coffee Cake

Gluten Free Mummy
A moist gluten free coffee cake with a sweet and creamy coffee buttercream, topped with toasted maple walnuts. A most indulgent accompaniment to your afternoon cuppa on a dreary autumn afternoon.
Prep Time 25 mins
Cook Time 25 mins
Course Dessert
Servings 12


  • 225 g gluten free self raising flour
  • 225 g butter softened
  • 225 g caster sugar
  • 4 large eggs beaten
  • 3 tbsp strong espresso cooled

For the coffee buttercream

  • 200 g butter softened
  • 400 g icing sugar sifted
  • 5 tbsp strong espresso cooled

For the toasted maple walnuts

  • 50 g walnuts chopped
  • 1 tbsp good quality maple syrup


  • Preheat the oven to 180°C/gas mark 4.
  • Grease and line 2 x 8 in (20cm) sandwich tins with baking parchment.
  • Cream together the butter and sugar until pale, light and fluffy.
  • Add the lightly beaten eggs, a little at a time. Sieve in a tablespoon of flour along with each addition of the eggs to prevent the mixture from curdling.
  • Once all the egg mixture has been incorporated, sieve and fold in the remaining flour.
  • Stir through the cooled espresso until evenly distributed.
  • Divide the cake mixture between the two lined tins. Bake for 20–25 minutes, until well risen and golden brown.
  • Remove from the oven and allow to cool for 2 minutes before turning the cakes out onto a wire rack to cool completely.

For the coffee buttercream

  • To make the coffee buttercream, beat the butter and the icing sugar together until pale, light and fluffy.
  • Add the cooled espresso and mix briefly until just combined.
  • Allow the buttercream to firm up in the fridge for 20-25 minutes before spreading it into the cake.

For the toasted maple walnuts

  • Heat a non-stick pan to a medium heat.
  • Add the chopped walnuts, and toast lightly for 2-4 minutes. Shake the pan regularly to ensure the walnuts are evenly toasted, and do not burn.
  • Remove the pan from the heat and leave to cool for 1 minute. Now add the maple syrup, and stir through using a wooden spoon to coat the walnuts evenly.
Keyword gluten free, gluten free afternoon tea, gluten free coffee cake