Yield:makes 1 large 2 tier cake
Prep Time:15 mins
Cook Time:30 mins
A coffee & walnut cake for me & you! So many of my recipes are focused on Aars and the food he likes to eat - but it's important not to forget us mums! 🙂 I love my espressos in the morning and have been wanting to create a gluten-free coffee cake to enjoy. This morning I made 3 espressos so I could make up a scrummy cake. I love how walnuts are so earthy so ground a nice lot up to go into the cake and counter the sweetness of coffee icing. Aars has always referred to walnuts as mice brains - so he delights in the fact this cake is decorated with them too!
- 1½ C gluten-free self-raising flour (I use Doves)
- ½ C ground walnuts
- ¾ C golden caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 1 espresso
- ¾ C water
- ¹/3 C sunflower oil
- 3 tsp white wine vinegar
Preheat your oven to 180°C (fan) and prep your cake tins - you can use 2 large ones as I have, or three small ones. Smear spread all over the base and sides of your tins, then shake flour over the base and sides & get rid of any excess flour
In your mixing bowl combine all the dry ingredients: flour, walnuts, sugar, baking powder, bicarbonate of soda, salt.
Pour your espresso into a measuring cup and add water until it is a full cup measure. Pour into a jug and add the oil & vinegar. Whisk the wet ingredients into the dry ones in the mixing bowl. Then our the mix in equal measures into your waiting cake tins.
Pop into the oven for 30 mins. When you get the cakes out of the oven put a knife round the edge so they don't stick to the sides. Then kind of bounce the cake away from the tin until it is loose. Flip onto a cooling rack and leave to cool
Once the cake is thoroughly cooled & cold you can layer it up, decorate it... do what you will with it! I made a coffee icing with vegan cream cheese 🙂 sooooo delish!
For the perfect complimentary icing try my coffee & vegan cream-cheese recipe, it works really well with the walnuts.