The BEST Gluten Free Coffee Cake
Here is one of my all time favourite cake recipes - coffee cake! This recipe is quick and simple, contains no hard-to-find ingredients, and can be made in (basically) one bowl!
And if you can't be bothered to read, check out my how-to video below for a full run through on how to make this delicious coffee cake.
For this recipe I am using the Dove's Free From Self-Raising flour, I love to use this one for cakes as it has a really lovely blend, and I also find that it's finer than their standard gluten free flour which helps give a lightness to the cakes. If you can't find a gluten free self raising flour, that's fine - just use a normal gluten free flour blend and add an extra 1.5 tsp of baking powder to this recipe. For the coffee, I have tried multiple types. I love to use ground coffee beans if I can (but that's only if there is extra left over at work) otherwise I use the Nespresso Gold Blend, which is also delicious. But you don't need to go out and buy a special one - just use the one you already have at home!
Dairy Free Alternative
If you would like to make this cake dairy free, swap the butter for a vegan block like Naturli or Flora, and swap the milk for a dairy and gluten free alternative, such as almond or gluten free oat milk. Otherwise, just follow the recipe as usual.
I N G R E D I E N T S
200 grams softened butter
200 grams sugar
225 grams self raising gluten free flour
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
60 ml milk
3 tbsp instant coffee dissolved in 3 Tbsp of boiling water
100 grams softened butter
250 grams icing sugar
2 Tbsp coffee dissolved in 1 Tbsp of boiling water
A handful of chopped walnuts (optional)
M E T H O D
Preheat oven to 180° C/356° F on bake, and grease and line two round cake tins (20cm in diameter) with baking paper. If you don't have two identical tins - do not panic! You can bake this as one big cake, please read below for more information.
In a large bowl, cream together the butter and sugar until you can see it's changed to a creamier colour and consistency - it should take about 5 minutes.
Add in one egg at a time, beating each one into the mixture before cracking in the next.
Add in the gluten free self raising flour, xanthan gum, baking powder, and salt, and fold in until there is no visible flour.
Pour in the milk and coffee mixture and fold again until you have a consistent batter with no clumps of unmixed butter-egg mixture (make sure you scraping down the sides and bottom of the bowl when mixing).
Divide the cake batter into two round tins. Make sure you do this evenly by using a scale to make sure each tin has the same amount of batter so they cook at the same time. If you are only using one tin, spoon the mixture into that tin and smooth the top as best as you can.
Place the tin(s) into the oven. If you are cooking them in two tins, they will need only 16-20 minutes, if you are cooking it as one big cake it will need 35-40 minutes.
Once the cake has baked, remove from the oven and test to see if it's ready using a toothpick. The toothpick should come out clean/with a couple of crumbs. If it comes out with batter on it, return to oven to make sure it cooks through.
Let the cakes cool in the tin for 10 minutes before turning out onto a cooling rack and let it cool completely before icing.
To make the icing, beat the icing sugar, butter, and coffee liquid until light and creamy. Ice the cake however you like - I like to do a thin layer in the middle and a thin layer on top because I really feel like this cake sings without too much icing! I also like to decorate with a handful of chopped walnuts, or a drizzle of caramel.
Cut into 8 and serve. Best eaten within 2-3 days, store in a sealed container.