Happy Coffee Week!

happy-coffee-week
mmmmm coffee ūüôā

This week is the week to celebrate coffee, so happy coffee week to you! I love coffee, especially the more nutty beans¬†from Columbia and Guatemala. There is ever-conflicting advice about whether coffee is good or bad for your body, and so I go through phases where I drink three esspresso’s daily, and others when I abstain… but seeing as it is coffee week I am writing this with a cosy mug of coffee at my side, made by my wonderful, very old, little Italian Moka Express. (Photo adjacent is my iced frothy coffee, which is best¬†enjoyed on sunnier days!)

It being happy coffee week I thought I would share a couple¬†of my free-from recipes which have the wonderful taste of coffee flowing through them. So today’s post is full of yummy grown up treats for you, which are safe for you make, bake and eat around your allergic bambinos.

I have two absolute favourite cakes, one of them is my walnut and coffee cake. It is gorgeous, an old faithful which I have been making for years. It always feels like such a treat as it’s one of the few bits of baking I do that is not Aaron-centric! (My other absolute favourite cake is my sticky ginger cake – which disappeared from my website when I transferred it so I will have to re-post it soon – Aars’ loves it too!)

To make it an extra happy coffee week I have added my chocolate & coffee kisses, these are scrummy and you can adapt SOME of them so your children can enjoy them too by¬†making a vanilla¬†icing¬†(or peppermint or orange…) to go with the melt-in-your-mouth chocolate biscuits.

The recipe for my vegan¬†coffee icing is also below¬†so you can give¬†your fave chocolate cakes a coffee topping! It works REALLY well in the coffee & walnut cake too.¬†I use a Bialetti Moka Express to make my espresso for these recipes. Super simple, fast and makes a strong hitting, delight to drink coffee.¬†Finally just in case the sun decides to show it’s face this weekend there is my iced coffee recipe (pictured above) – fingers crossed the weather encourages you to make it!

coffee & walnut cake (YAY!)

  • Yield:

    makes 1 large 2 tier cake
  • Cooking Method:

    baking
  • Prep Time:

    15 mins
  • Cook Time:

    30 mins
coffee & walnut cake (YAY!)

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! ūüôā 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!

Ingredients:

  • 1¬Ĺ C gluten-free¬†self-raising flour (I use Doves)
  • ¬Ĺ C ground walnuts
  • ¬ĺ C golden caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¬ľ tsp salt
  • 1 espresso
  • ¬ĺ C water
  • ¬Ļ/3 C sunflower oil
  • 3 tsp white wine vinegar  

Method:

  1. Preheat your oven to 180¬įC (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

  2. In your mixing bowl combine all the dry ingredients: flour, walnuts, sugar, baking powder, bicarbonate of soda, salt. 

  3. 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. 

  4. 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

  5. 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 ūüôā sooooo delish!

Notes:

For the perfect complimentary icing try my coffee & vegan cream-cheese recipe, it works really well with the walnuts. 

vegan & gluten-free chocolate & coffee kisses

  • Yield:

    64 biscuits (32 kisses)
  • Cooking Method:

    baking
  • Prep Time:

    15 mins
  • Cook Time:

    15 mins
vegan & gluten-free chocolate & coffee kisses

These chocolate & coffee kisses are a gorgeous combo for grownups! The little chocolate biscuits melt in your mouth, whilst the spot of coffee icing gives you a little caffeine hit & is fresh and flavoursome. A lovely little indulgence.

Ingredients:

  • 6 oz sunflower spread
  • 2 oz icing sugar
  • 6¬†¬Ĺ oz gluten-free self raising flour
  • 1¬Ĺ oz raw cacao¬†powder*
  • COFFEE¬†B*TTER CRE*M ICING
  • 2¬Ĺ oz¬†sunflower spread
  • 1C icing sugar
  • 1 tsp cooled espresso or coffee¬†essence

Method:

  1. Pre-heat the oven to 170¬ļC and prep a¬†baking tray with baking paper.¬†In a bowl beat the spread & sugar¬†thoroughly. When it's nicely creamed add the flour & raw cacao¬†powder* and mix well.

    vegan & gluten-free chocolate kisses
    ready to bake

  2. Even though the mix seems wet & cloying it rolls into little balls surprisingly well. Place your little rolled balls of dough on waiting baking tray, then flatten them with two fingers. Pop into the oven for 15 minutes.

  3. Place on a cooling rack once cooked and ensure they are cold before making into coffee kisses (otherwise residue heat will melt the icing!).

  4. To make the coffee b*tter cre*m icing beat the sugar into the spread then add the coffee (espresso or essence). When the biscuits are cold you can put a dot of icing on one and then squidge another biscuit on top. Job done! 

Notes:

*if you don't have raw cacao powder use cocoa powder

The biscuits (with no icing) freeze brilliantly and take less than an hour to defrost so I tend to make a mass of them and pop them in the freezer in a sealed bag, ready to whip out if people drop by. I keep the icing in an airtight container in the fridge so the biscuits can be transformed into kisses at a moments notice. 

B*TTER CRE*M icing is butter-free, better-cre*m icing, it's 100% vegan and I use the *s to avoid confusion - as there is no butter or cream in our recipe.

coffee icing (with vegan cream cheese)

  • Yield:

    ices 1 large cake (see photo)
  • Cooking Method:

    mixing
  • Prep Time:

    12 mins
  • Cook Time:

    0 mins
coffee icing (with vegan cream cheese)

This icing goes perfectly with my coffee & walnut cake. The vegan cream cheese helps mellow the sweetness a little - but I think actual walnuts with this icing work really well at contrasting the sweetness. I don't like too much icing on my cake (see photo!) - if you like to put a mass of icing on top as well as within the cake double this recipe. 

Ingredients:

  • ¬Ļ‚ĀĄ8 C sunflower spread
  • ¬Ļ‚ĀĄ8¬†C¬†vegan cream cheese - we use violife
  • 1¬Ĺ C icing sugar
  • ¬Ļ‚ĀĄ8¬†espresso shot (COLD)

Method:

  1. In a bowl beat the spread & vegan cream cheese until they are light and fluffy. 

  2. Add in the icing sugar & beat for about 3 minutes until it's all well combined.

  3. Add the espresso and beat the icing for about 5-7 minutes until it is really lovely & fluffy. 

  4. Load up your icing gun with the your nozzle of choice and if it's too wet pop the icing into the fridge to cool and solidify a little. Once it's cooled get decorating. 

Notes:

Always make sure the cake has totally cooled down before icing it. 

frothy iced coffee

  • Yield:

    serves 1
  • Cooking Method:

    espresso & liquidiser
  • Prep Time:

    12 mins
  • Cook Time:

    0 mins

Allergens:

frothy iced coffee

This is my very refreshing, super cool, frothy iced coffee. This is a little less intense than my icy espresso as I have added a milk alternative (and a spot of sweetness) into the mix. Perfect for hot & sunny days, this is  a great way to get your delicious coffee hit; refreshing and free-from all that dairy & soy they pour in at chain coffee shops.  I hope you enjoy.

Ingredients:

  • 3 espresso shots
  • squeeze of¬†agave nectar*
  • couple of large handfuls of ice
  • 100ml m!lk alternative (I love Koko a coconut milk)

Method:

  1. Make your espresso, I use my very old Italian moka express to get 3 strong shots. I let it cool a little, and get the rest of the ingredients ready.

  2. Into your liquidiser pour your cooling 3 shots of espresso, a squeeze of agave nectar* (as big or small as you like), a couple of huge handfuls of ice and blitz the lot for a minute.

  3. Now add your m!lk alternative - if you can have nut-m!lks they work well, I tend to use koko a coconut m!lk. Blitz again until the ice is intent shavings. Pour into your glass of choice and enjoy. 

Notes:

*if you are using a sugar grain rather than a syrup, dissolve it in the espresso when you first make it. 

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