Coffee and Walnut Cake
Serves 10 - 12
- Gluten free & vegan
- Gluten & dairy free
for the sponge
175g gluten-free plain flour
175g gluten-free oat flour
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
225g soft light brown sugar
15ml (1 tablespoon) white wine vinegar
250 – 300ml plant-based milk
100g dairy-free margarine, melted
30ml/ 2 tablespoon coffee granules, diluted with a tiny amount of boiling water
100g walnuts, roughly chopped (reserve a few whole or larger walnuts for the top)
for the Filling and Topping
30g apricot jam
150g dairy free margarine
600g icing sugar
3 tablespoons coffee granules, diluted with a little boiling water
Line 2 x 8 inch (20cm) round cake tins with baking parchment.
Preheat oven to 180°c / 160°c fan oven / gas mark 4.
Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Add the soft light brown sugar and salt and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Whisk into the dry ingredients. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.
Dissolve the coffee granules in a small amount of boiling water and whisk into the mixture with the chopped walnuts.
Divide the mixture between the cake tins and cook in the centre of the oven for 30 minutes until the top looks firm and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.
For the buttercream
Mix the icing sugar into the dairy-free margarine, a little at a time. Do not overbeat the mixture or it may split. Dissolve the coffee granules in a small amount of boiling water and mix into the buttercream.
This is a lot of icing sugar. If you use less icing sugar to margarine, the mixture may split. Add a little extra flavouring to this buttercream. *see note.
When the sponges have cooled, place one sponge onto a plate. Spread apricot jam over the base with 1/3 buttercream.
Place the second sponge on top.
Decorate the top and sides of the cake with the remaining buttercream.
Decorate the top of the cake with walnut halves.
If your cake turns out a little stodgy – try adding a little more plant-based milk next time.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
For dairy-free buttercream: Most dairy-free margarine is quite soft. You will need to add four times as much icing sugar to the dairy-free margarine or it will split. I like to use Naturli block margarine as it is a firmer margarine. You only need twice as much icing sugar to this block margarine. It is a lot tastier and doesn’t contain palm oil.