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Home » Gluten-Free Baking » Gluten-Free Cakes » Gluten-Free Coffee and Walnut Cake

Gluten-Free Coffee and Walnut Cake

By Georgina Hartley  •  Published June 7, 2019  •  Updated April 14, 2022

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Pinnable image of a close up of a slice of Coffee and Walnut Cake

A beautifully simple gluten-free Coffee and Walnut Cake intense in coffee flavour with a lovely earthiness from the walnuts. Beautifully baked with teff flour and walnut flour and filled with a silky coffee buttercream.

gluten-free Coffee and Walnut Cake on a wooden board this recipe
Jump to:
  • Why you'll love this recipe
  • Gluten-free flours required
  • Full list of ingredients needed
  • How to make Gluten-Free Coffee Walnut Cake
  • Tips for best results
  • What kind of coffee to use
  • How to store
  • How to freeze
  • More classic gluten-free cakes you'll love
  • Gluten-Free Coffee and Walnut Cake

At the beginning of summer I start thinking of crowd pleasing bakes to donate to the various cake stalls coming our way. I usually make a few cake promises to the school fairs, village fetes and neighbourhood festivals. These cake stalls make their money by selling good homely British baking and I’m always happy to contribute.

Not counting my own market stall I was a Women’s Institute member (and President) for many years and know my way around a local cake stall. At these local festivals there is always an enthusiastic crowd circling the cake stall and there are a certain few cakes that the customers expect to see. You betcha there had better be a Coffee and Walnut Cake amongst the offerings. Riots are not usually on the agenda at the Crouch End Festival.

This version of a Gluten-Free Coffee and Walnut Cake is one that I always offer up. It's a total crowd pleaser both with those looking for gluten-free cakes and others who love a traditional cake and won't even notice it's gluten-free.

gluten-free Coffee and Walnut Cake on a wooden board

Why you'll love this recipe

  • All the elements of your traditional Coffee and Walnut Cake are present.
  • This version has been modernised through using flavourful gluten-free flours which gives so much more personality to this British stalwart.
  • Walnuts are pulsed to create a flour giving the sponge and lovely soft texture and walnut flavour throughout.
  • Use of instant barista style coffee which means you can add the powder straight into the cake mixture.
  • Very flavourful buttercream which also uses the barista style coffee powder.
  • Easy to make and decorate.
gluten-free Coffee and Walnut Cake on a wooden board

Gluten-free flours required

The key to a delicious gluten-free Coffee and Walnut Layer Cake is:

  • Teff flour

Teff flour is an incredibly tasty flour with hints of molasses and spices. An absolute natural pairing to the coffee and nuts in this cake, adding a beautiful complexity of flavour. READ MORE >>> The Ultimate Guide to Teff Flour

SUBSTITUTION: You can substitute the teff flour for buckwheat flour which also works beautifully in this cake and gives it more of an earthy taste. Just swap the teff for equal amounts of buckwheat if you like that idea.

We blend the teff flour with:

  • Tapioca Flour – for helping the cake hold together so it’s not dry and crumbly.
  • Walnut Flour – for the unmistakable taste of walnuts. We grind walnut halves into a ‘flour’ to give the cake a moist crumb. The flour allows the walnut flavour to permeate the whole cake. READ MORE >>> The Ultimate Guide to Nut Flours

Full list of ingredients needed

  • Soft light brown sugar
  • Unsalted butter
  • Eggs - this recipe uses medium eggs at 60g each
  • Teff flour
  • Walnuts
  • Tapioca flour
  • Baking powder
  • Coffee powder
  • Icing sugar
  • Salt

How to make Gluten-Free Coffee Walnut Cake

This Gluten-Free Coffee and Walnut Cake is a straightforward cake to make and uses the creaming method for a beautifully light sponge. For the full recipe see the recipe card at the end of this post.

  1. Cream the butter and sugar until light and fluffy.
  2. Add the egg one at a time.
  3. Grind the walnuts in a food processor.
  4. Mix the walnuts with the rest of the dry ingredients.
  5. Add the dry ingredients to the wet.
  6. Divide between two 8 inch cake tins.
  7. Bake for 20-25 minutes then cool.
  8. For the icing beat the butter and icing sugar until light and creamy.
  9. Add the coffee and salt to the icing then ice the cake.
process shots of making a gluten-free coffee and walnut cake
process shots of making a gluten-free coffee and walnut cake
cake mixture in cake tins and cake on cooling racks

Tips for best results

  • When grinding your walnuts make sure you don’t take them too far. If they start to turn into walnut butter then the walnuts will have released too much oil and will make the cake greasy. The walnuts should be like crumble.
  • When making your icing you want to beat the butter and icing sugar for about 6-8 minutes so the icing is ultra light and creamy.
Slices of gluten-free Coffee and Walnut Cake on a wooden board

What kind of coffee to use

For this cake we use barista style instant coffee powder as it’s so easy. You can add it straight in without mixing with water. I like the Nescafe Azera brand and use this whenever I need a fresh coffee flavour.

There is no difference in the cake sponge at all, just a lovely clean coffee taste. It’s beautiful in the icing too, flecking like tiny polka dots against the white icing.

How to store

This Gluten-Free Coffee Cake will keep in an airtight tin for up to three days.

How to freeze

You can freeze this cake either before or after it has been decorated with buttercream. However, it makes for easier storage if you just freeze the sponges before you have made the buttercream. Allow the sponges to cool completely then double wrap in plastic wrap and aluminium foil. Freeze for up to 2 months. Allow to defrost overnight at room temperature before unwrapping and decorating.

Cut slice of a gluten-free Coffee and Walnut Cake

More classic gluten-free cakes you'll love

Red Velvet Cake
Victoria Sponge
Almond Flour Brownies
Lemon Drizzle Cake
Chocolate Fudge Cake
Carrot Cake

If you make this Gluten-Free Coffee and Walnut Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Coffee and Walnut Cake

Georgina Hartley
A beautifully simple gluten-free Coffee and Walnut Cake made with teff flour and walnut flour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 20 mins
Course Cake
Cuisine British
Servings 10 people
Calories 710 kcal

Ingredients
 
 

  • 200 g soft light brown sugar
  • 200 g unsalted butter - room temperature
  • 4 eggs - medium - 60g each with shell
  • 125 g teff flour
  • 100 g walnuts - plus extra to decorate
  • 50 g tapioca flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons instant coffee powder

Icing

  • 300 g unsalted butter - room temperature
  • 300 g icing sugar
  • 1 tablespoon instant coffee powder
  • ⅛ teaspoon salt

Instructions
 

  • Pre-heat the oven to 180°C/ 160°C fan and line and grease 2 x 20cm round cake tins.
  • Beat the sugar and butter together until light and fluffy.
  • Add the eggs one at a time until combined.
  • Place the walnuts in the food processor and grind them until they form fine crumbles.
  • Pour the ground walnuts into a large bowl then whisk to mix with the teff flour, tapioca flour, baking powder, salt and coffee powder.
  • Add the flour mix to the batter and mix until completely combined.
  • Divide the batter between the cake tins and bake for 20-25 minutes until an inserted toothpick comes out clean.
  • Remove from the oven and leave the cake layers to cool completely before icing.

Icing

  • Beat the butter together with the icing sugar and mix until incredibly light and fluffy.
  • Mix in the espresso powder and salt.
  • To assemble, divide the icing between the middle and the top of the cake and decorate with walnut halves.

Notes

  • WALNUTS: If your walnuts start to turn to butter in the corners of the food processor then you have taken them too far.
  • The instant coffee powder I use is Nescafe Azera.
  • This cake will keep for up to 3 days in an airtight container.
  • You can freeze this cake for up to 2 months.

Ingredient measurements

  • Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 10 servings. 

Nutrition

Calories: 710kcalCarbohydrates: 66gProtein: 6gFat: 49gSaturated Fat: 27gCholesterol: 173mgSodium: 128mgPotassium: 261mgFiber: 2gSugar: 49gVitamin A: 1345IUVitamin C: 0.2mgCalcium: 113mgIron: 1.9mg
Have you tried this recipe?Head to the comment section and let me know what you think!

Reader Interactions

Comments

  1. Annie says

    May 07, 2021 at 9:34 am

    5 stars
    I made this cake for our one slice a day sweet treat. I can’t do fancy decorating but I did make the icing and just spread it flat on top. It was a beautiful cake, so delicious and you wouldn’t know it was gluten free. I used the white teff for this recipe and the coffee you recommended.

    Any thoughts on a simple fool-proofing icing set Georgina? I would like to try to decorate my cakes more.

    Thank you for another winning recipe!

    Reply
    • Georgina Hartley says

      May 10, 2021 at 6:19 am

      Hi Annie, you are welcome! I don't think you need a complete icing set if you want to keep things simple. I just use a large piping bag and the only 2 large piping tips you will need to begin with are the 1M (for the star shape which can also create swirls) and the 1A (which is just round and is so useful in applying buttercream in an even layer, just pipe it round the surface of the cake in circles going into the centre of the cake and use a palette knife to smooth. Very easy. Once you've mastered those you can add to your collection.

      Reply
  2. Alexandra Ramirez says

    November 14, 2019 at 4:18 pm

    Hello. Is there a difference in ivory or brown Teff flour? Need to purchase from amazon as my markets don’t carry it.

    Reply
    • Georgina Hartley says

      November 14, 2019 at 5:01 pm

      Hi Alexandra. They both have a similar texture but brown teff flour tastes slightly more earthy, white teff flour is milder and sweeter. I used white teff flour in this recipe but either work. For more info on teff flour visit this Ultimate Guide to Teff Flour.

      Reply

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About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

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