Moist sponge and thick frosting makes this an indulgent coffee treat that can be enjoyed with your favourite cuppa!
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Gluten-free coffee cake
This easy gluten-free coffee cake by the National Trust is perfect for coffee lovers or those wanting to perk up their afternoon. Enjoy!
Image credit: Coffee cake ©National Trust Images, William Shaw
Brought to you by National Trust
Ingredients
For the cake
- 350 g margarine or butter
- 350 g caster sugar
- 6 eggs
- 10 g instant coffee granules
- 350 g gluten free self-raising flour
- 1 tsp xanthan gum
For the frosting
- 150 g margarine or butter
- 300 g icing sugar
- 10 g coffee granules
- 5 g cocoa powder
Instructions
1
Preheat the oven to 170°c, and lightly grease the inside of the two cake tins and line with non-stick baking paper.
For the cake
1
Place the margarine or butter and sugar into a bowl and cream together until fully combined, light and fluffy.
2
Add the eggs and beat well until smooth.
3
Dissolve the coffee granules in a tablespoon of boiling water and allow to cool slightly.
4
Add the flour, xanthan gum and coffee to the creamed butter and sugar and mix gently until smooth.
5
Divide the mix between your two cake tins and place in the oven for 30 minutes until risen and a skewer inserted come out clean. Allow to cool.
For the frosting
1
Dissolve the coffee into a tablespoon of boiling water and allow to cool.
2
Place the margarine or butter, icing sugar and cooled coffee into a bowl and beat until smooth and fluffy.
3
Sandwich the cakes together with a layer of frosting, and then use the remaining frosting to cover the sides and top of the cake.
4
Sprinkle the top of the finished cake with cocoa powder and serve.
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