Pecan Butterscotch Latte Cake {gluten-free}

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Pecan Butterscotch Latte Cake has a rich gluten-free sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream is whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.

Pecan Butterscotch Latte Cake on a wooden box

This Pecan Butterscotch Latte Cake is a modernised take on the classic Coffee and Walnut Cake. It featured every week on my cake stall back in the day and was such a huge hit with my customers. It has also been one of my most popular wedding cake orders. And with good reason – this cake is special!

Pecan Butterscotch Latte Cake

Why does this cake work?

  • Huge amounts of pecan flavour which are finely ground and used as a flour which also helps give good structure.
  • Gorgeous toffee taste by using muscovado sugar and oat flour.
  • A touch of maple syrup is used in the batter – such a compliment to the toffee coffeeness.
  • Using coffee powder directly into the batter so the coffee flavour is strong and clear.
  • Easy buttercream made even creamier by the mascarpone so you feel you are drinking a light frothy coffee. A latte if I may be so bold.

This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.

Pecans

Grinding up the nuts into a rubbly flour is a great way of getting as much pecan flavour into the cake as possible. They also give a lovely texture as pecans are packed with protein which really helps hold the cake together. You can use raw pecan halves and grind them in your food processor.

Top tips for using the pecans

  1. Make sure your pecans are fresh – and haven’t been sitting opened in your cupboard for a long time.
  2. Don’t overgrind your pecans. Add a bit of the sugar and rice flour into the food processor as you grind them. The sugar and flour will prevent the pecans from releasing their oils as you grind them. If this happens your cake will be too dense and will sink.

Gluten-Free Flours

The pecans provide so much great structure that we don’t need a starch in this recipe. The wholegrain flours we use are:

White Rice Flour – neutral in taste and very economical. It works well here to provide airiness to the cake. If we use too much rice flour it can be a little gritty so we pair it with…

Oat Flour – the flavour of this flour is incredibly. It gives fluffiness here. However, too much and it can be a little claggy so it works really well as a partner to the rice flour.

Pecan Butterscotch Latte Cake on a wooden box with a slice taken out

How do you make Pecan Butterscotch Latte Cake?

  1. Cream the sugar and butter for a few minutes until light and fluffy.
  2. Add the eggs, followed by the maple syrup and vanilla extract.
  3. Whisk together the flours, ground pecans, coffee powder, baking powder and salt. Add it to the rest of the batter and beat well until the batter is smooth.
  4. Bake in 2 round cake tins for 40 minutes.

Mascarpone Icing

This icing is a real treat. It’s a simple enough affair as butter and icing sugar as beaten together until very light and fluffy. Then creamy mascarpone, more coffee powder, a touch of vanilla and salt are added for the most glorious buttercream.

This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.

Shop the Recipe

This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.

If you like this cake then why not try these gluten-free cakes:

I urge you to give this Pecan Butterscotch Latte Cake a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. 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.

This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.
Pecan Butterscotch Latte Cake on a wooden box

Pecan Butterscotch Latte Cake

This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.
Print Pin Rate
Course: Cake
Cuisine: British
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 12 people
Calories: 839kcal

Ingredients

Cake

  • 440 g light muscovado sugar
  • 350 g unsalted butter at room temperature
  • 5 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 160 g white rice flour
  • 50 g oat flour
  • 160 g ground pecans*
  • tablespoons coffee powder
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Icing

  • 300 g unsalted butter at room temperature
  • 300 g icing sugar
  • 3 tablespoons mascarpone
  • 1 teaspoon coffee powder
  • a pinch of salt
  • 12 pecan halves to decorate

Instructions

  • Pre-heat the oven to 160°C and line and grease 2 x 20cm round baking tins
  • Cream the sugar and butter for a few minutes until light and fluffy.
  • Add the eggs, one at a time, scraping down after each addition and mix until thoroughly combined.
  • Then add the maple syrup and vanilla extract, mixing in well.
  • In a separate bowl whisk together the flours, ground pecans, coffee powder, baking powder and salt. Add it to the rest of the batter and beat well until the batter is smooth.
  • Divide the mixture between the two cake tins and bake in the oven for 40 minutes or until an inserted toothpick comes out clean.
  • Remove the cakes from the oven and carefully turn out onto wire racks to cool completely before icing.
  • For the icing beat the butter and sugar together for ten minutes until airy.
  • Add the mascarpone, coffee powder and salt and beat again until incorporated.
  • To assemble the cake spread the icing on one layer of the cake, enough so that the icing spills out a little over the sides. Place the second layer on top and spread some more icing evenly over the surface.
  • Smooth the icing which is peeking out of the middle over the sides of the cake very thinly to achieve the naked cake effect.
  • Decorate the top of the cake with the pecan halves.

Notes

  • Make sure your pecans are fresh - and haven't been sitting opened in your cupboard for a long time.
  • To make the ground pecans - grind raw pecan halves in your food processor. You need 160g pecan halves to make the same amount of flour
  • Don't overgrind your pecans. Add a bit of the sugar and rice flour into the food processor as you grind them. The sugar and flour will prevent the pecans from releasing their oils as you grind them. If this happens your cake will be too dense and will sink.

Nutrition

Calories: 839kcal | Carbohydrates: 79g | Protein: 6g | Fat: 58g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 143mg | Potassium: 234mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1515IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1.2mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

This recipe was originally published in November 2016 then updated in October 2020 with clearer method and tips on how to make it perfectly.

Comments

  1. Sounds like a brilliant recipe and can’t wait to reply. But is there anything I can replace the rice flour with ?

    • I haven’t tried it with any other flour. However, you could swap in any other wholegrain flour, or a mixture of them. Perhaps oat flour, sorghum flour or teff flour. Any of those might be nice.

  2. Hi Clare!

    I absolutely love the idea of your cake!
    I’ve a question would the measurements work for a 9” tin as well?
    Thanks!

    • Hi Eilyn, the cake works best in 2 x 8 inch tins. I haven’t tried baking it as a 9 inch cake but the baking times would be different as there would be a larger surface area and the cake won’t be as high. Do try it but bear these things in mind.

  3. Sounds delish can’t wait to make it could you share the caramac ganache and cookie ball recipe please to

    • Hi Claire, check in with Jo from Everynookandcranny who made an amazing version of my cake with the caramac ganache and cookie balls!

  4. This looks pretty and delicious, that’s a winning combination x

    Jessica — NinetyCo

  5. Oh my gosh this looks so amazing! So exited for Gilmore Girls but I’m going to try my best not to just binge them all in one

    – Natalie
    http://www.workovereasy.com

    • Thanks Natalie! I think the way I watched Gilmore Girls probably says a lot about me and my lack of will power. Think next week I might watch it again in a more sedate fashion.

  6. Yes to all of this! I, too, whipped up something special for Gilmore Girls Day (a coffee cocktail, in fact) – it was a must, right? I’ve held off all afternoon and now I can’t wait to get home and start watching!

    • Ooh, just seen your Coffee Milk Punch – it looks wonderful! I’ve just finished my binge of Gilmore Girls and now feel entirely exhausted – it did not let us down!!!

  7. i love gilmore girls too, totally waiting for the new season to be released any moment! what a perfect cake, i could SO go for a slice right now. the flavour combination is amazing! X

  8. Oh me oh my! When I saw this ping into my inbox I simply had to rush to your site to see the full recipe and it so does not disappoint! It looks absolutely beautiful and I cannot wait to make it (my coeliac cake monster Daddums will be over the moon with it, I can tell already lol).

    I’ve only just heard of the Gilmore Girls so haven’t seen any episodes myself but can totally understand your feelings about films and TV shows – today I’m wearing a gym teeshirt which says “I am too emotionally attached to fictional characters” lol. I’m personally still reeling at the losses of Dumbledore and Dobby plus the end of my all time fave tv show – Alias!

    I’ll be back when I’ve made this cake 🙂

    • Ah Alias – another JJ Abrams wonder!! Thank you so much for your comment, do let me know if you give the cake a go!

      • I can now report we have made and eldevohred this cake and it is simply wonderful. Mine took an hour to cook but it was the most moist gluten Free cake I’ve ever had. I’m thrilled with it and will most definitely make it again – my family will most likely demand I do actually lol!

      • Thank you for your commment Jo, I’m so pleased it was a success for you!

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