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Gluten Free Coffee Cake

Makes 1 cake

An easy to make large cake ideal for occasions where there are a number of people.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 2 tbsp coffee powder
  • 2 tbsp boiling water
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 200g FREEE Self Raising Flour
  • 250g cream cheese
  • 1 tsp icing sugar
  1. Put the coffee into a cup, add the boiling water, stir to make a paste and leave to cool.
  2. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  3. Put the butter and caster sugar into a large bowl and beat with electric beaters until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Sieve the flour into the bowl and beat again.
  6. Add the coffee mixture and stir until everything is well combined.
  7. Divide the mixture between the prepared tins and smooth the top.
  8. Bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  9. Cool the sponges in the tin a little before turning them onto a wire rack and leaving to cool.
  10. Spread the cream cheese on one sponge layer and place the second sponge layer on top.
  11. Sieve icing sugar over the top of the cake.

Equipment

2x 20cm/8" round baking tins, parchment paper and mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-25 minutes
Coffee cake is our family favourite. This was my first attempt at gluten free. I made a couple of tweaks - used half caster and half dark brown sugar, camp coffee and butter cream icing with more camp coffee. It worked beautifully and made a great celebration cake. Everyone very happy- thank you
By Rebecca
15 Aug 2019
This recipe is the first time gluten free coffee cake has ever been successful for me! I actually made fairy cakes instead using the same measurements and used a coffee buttercream too. Super delicious though- thank you!
By Jemima Moran
08 Aug 2019
Delicious cake, rose beautifully and very moist. I use coffee butter cream for the filling for a real coffee flavour.
By Patricia
06 Mar 2018
Fabulous cake. It rose evenly, tasted great, and the recipe adapts easily for a vanilla victoria sponge or cup cakes using a teaspoon of vanilla essence plus enough milk to make the liquid up to 2 tablespoons.
By MG
17 Dec 2017
Have used this recipe for years with and ordinary butter cream filling and love it without the coffee for a victoria sponge with jam filling.
By Annie
11 Oct 2017
Very disappointing - cake hardly rose and was very greasy. Wouldn't consider myself a star baker but previous attempts at baking have turned out better.
By Ali J
07 Oct 2017

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Ingredients

Change Quantities:
  • 2 tbsp coffee powder
  • 2 tbsp boiling water
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 200g FREEE Self Raising Flour
  • 250g cream cheese
  • 1 tsp icing sugar

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