Look no further for an easy and delicious Gluten Free Coffee and Walnut Cake recipe!
When I co-hosted my first online Afternoon Tea Workshop, one of the recipes I demonstrated was Coffee and Walnut Cake. During the recipe testing phase before the class was held, I also made a gluten free version. I was so pleased with how it turned out! Gluten free cakes can be a challenge but this one is simple to make as well as very pleasing to eat.
The funny things is, when it came to appearance, I could barely tell the gluten free and gluten full cakes apart, especially as we photographed them on the same china. The flavour of the Gluten Free Coffee and Walnut Cake is also the same, however the (still very pleasing) texture is slightly different, as is often the case with gluten free recipes. I am as happy with this one as I am with my Gluten Free Old Fashioned Spice Cake – and that is saying something!
Why a Loaf Cake?
Coffee and Walnut Cakes are often served as layer cakes, iced and decorated with walnut halves in a similar way to my Old Fashioned Banana Cake recipe. However I have a soft spot for this loaf cake recipe as the glaze makes it slightly less rich than the iced or frosted version, lending to snacking as well as more formal serving options. Should you fancy a special treat, it’s also very nice for breakfast.
It’s also such a boon to be able to decorate this Gluten Free Coffee and Walnut Cake so easily. When it comes to cake decorating, I have never been that talented, but this cake makes me feel like a genius. Once the cake is fully cooled, just drizzle the cake with a bit of glaze, tumble a few chopped walnuts over top and finish with a bit more glaze. If you have time to let the first layer of glaze and walnuts set before you finish with the final bit of glaze, all the better. However, if time is short you can do the decorating all at once.
Does This Recipe Have To Be Gluten Free?
If you are able to eat gluten and would prefer to make this Gluten Free Coffee and Walnut Cake with all-purpose or plain flour, simply substitute 1⅓ cups (200 grams) all-purpose (plain) flour for the 1¼ cups gluten free flour blend and reduce the milk from ¼ cup to 2 tablespoons (30 ml).
Although I am the last person to suggest that Gluten Free Coffee and Walnut Cake is healthy, walnuts are definitely a healthy food. I find that comforting when I tuck into a second slice of this hard to resist cake!
How To Serve Coffee and Walnut Cake
This cake is lovely served on its own with a cup of tea or coffee or as part of Afternoon Tea, but it is equally nice served with a scoop of ice cream for dessert!
Gluten Free Coffee and Walnut Cake – Printable Recipe
Gluten Free Coffee and Walnut Loaf Cake
- 2 teaspoons instant coffee
- 2 tablespoons boiling water, cooled a bit Or use 2 tablespoons of perked coffee or espresso in place of the instant coffee and boiling water
- ¾ cup butter, softened Plus extra for greasing the pan.
- ½ cup brown sugar, lightly packed
- ½ cup granulated or caster sugar
- 3 large eggs
- 1¼ cups gluten-free flour blend I used Bob's Red Mill but any 1 to 1 gluten-free flour blend should be fine.
- ½ teaspoon baking powder
- ¼ cup milk
- 1¼ cups chopped walnuts, divided
- For the Glaze
- 2 cups icing sugar
- 1 to 2 tablespoons water You may not need it all, or you may need a bit more.
- Preheat the oven to 350°F or 180°C (170°C for a fan oven).
- Stir the instant coffee and boiled water together in a small bowl. Set aside to cool a bit more. (You can use 2 tablespoons of perked coffee or espresso in place of the instant coffee and boiling water.)
- Grease a 2 pound (23cm x 12cm x 7cm) loaf pan with a bit of the extra butter.
- Beat the butter, brown sugar and caster sugar in an electric mixer until thick and pale.
- Add the eggs, one at a time. Beat well after each addition.
- Mix the gluten free flour and the baking powder together in a small bowl.
- With the mixer on low speed, use a large spoon to add the flour and baking powder to the mixture in the bowl of the electric mixer a bit at at time. When all the flour is added, blend throughly.
- Stir the millk into the instant coffee and add it to the batter, combining thoroughly.
- Add 1 cup (120 grams) of the chopped walnuts and blend into the batter. (Set aside the rest of the walnuts to use for decoration.)
- Transfer the batter to the loaf pan and bake for 35 to 45 mnutes, or until a skewer inserted in the centre of the cake comes out clean. It may take a little more time, depending on your oven.
- Remove the Gluten Free Coffee and Walnut Cake from the oven and let it cool in the pan for 15 to 20 minutes, and then turn it out on a wire rack to cool completely.
- When the cake is completely cool, make the glaze. Put the icing sugar in a medium bowl. Add the water, a little at a time, blending thoroughly after each addition, until a drizzle-able consistency is reached. You may not need all the water, or you may need a tiny bit more.
- Drizzle about half the glaze over the cake. Set the remaining glaze aside.
- Sprinkle the remaining chopped walnuts over the top. If you have time, let the glaze and the walnuts set for about 30 minutes. However if time is short you can continue on with the next step.
- Drizzle the remaining glaze over the top. (Don't worry if you have some left over.) Let the glaze set and then serve.