Gluten-free & Dairy-Free coffee cake

As much as I adore coffee I am not actually a fan of coffee flavoured things. However, this Gluten-free & Dairy-Free coffee cake is what I term a food group of its own and is a family favourite. It’s easy to make and I have adapted it so it can be made allergy-friendly for gluten and dairy issues. If you cannot have nuts then you can skip the walnut decoration and use chocolate coated coffee beans instead. As a coffee snob, this is the only time I sanction the use of instant coffee.

Gluten-free & Dairy-Free coffee cake

We use Pure spread instead of butter and Doves Farm self raising flour.

For the cake which serves 8-10 you will need:

170g caster sugar

170g spread, plus extra to grease

3 large eggs

170g self-raising flour

1 ½ tsp baking powder

1 tbsp instant coffee (add more if you like it strong) dissolved in 1 tbsp hot water or you can use coffee extract

Spring form round 11 inch baking tins lined and greased and oven set to 180 degrees (adjust slightly for a fan oven)

  • Beat the sugar and the spread together until they are light and fluffy. I find a machine blender or mixer works but if you need to you can press gang your children into doing the hard work with a hand beater.
  • Add the eggs one by one and keep beating until well incorporated.
  • Add your baking powder to the flour and gently sift in to the batter and mix in well.
  • Pour into the baking tins and bake in the oven for 25 minutes until a cake tester or skewer comes out clean when you poke the cake.
  • Remove from the tins and allow to cool. At this point you can freeze them to use at another time if you need.

For the icing you will need:

  • 225g icing sugar
  • 100g spread
  • 1 ½ tbsp instant coffee dissolved in 1 tbsp hot water
  • walnuts to decorate (use chocolate coated coffee beans if you prefer)
  • Beat the spread and icing sugar together, with the coffee mix until it’s creamy and smooth and fluffy.
  • Use half the mix to sandwich the two cakes together then using a pallet knife spread the remainder on top of the cake smoothly (I am rubbish at this, I work on taste, not visual perfection) and then decorate with your walnuts or coffee beans.

Serve, sliced. If you find yourself sneaking a second slice when no one is looking then I can’t be held responsible and this Gluten-free & Dairy-Free coffee cake goes down well with even people who don’t like coffee when I have baked it for them.

If you want a proper Victoria sponge cake recipe that is also dairy and gluten-free then this recipe is the one that works every time for me.

Posted in Life with food allergies, Recipes and tagged dairy free baking, gluten free baking.