We are trialling a gluten free food box scheme in our webshop to help those with coeliac disease or gluten intolerances. It is the only item available to shop currently. Please only order if you suffer from these conditions. Limited to 1 box per household per week. Orders not adhering to this will unfortunately be cancelled & refunded. Stock availability is limited and the shop will close each day when limits are reached.
Put the coffee into a cup, add the boiling water, stir to make a paste and leave to cool.
Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
Put the butter and caster sugar into a large bowl and beat with electric beaters until light and fluffy.
Beat in the eggs one at a time.
Sieve the flour into the bowl and beat again.
Add the coffee mixture and stir until everything is well combined.
Divide the mixture between the prepared tins and smooth the top.
Bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Cool the sponges in the tin a little before turning them onto a wire rack and leaving to cool.
Spread the cream cheese on one sponge layer and place the second sponge layer on top.
Sieve icing sugar over the top of the cake.
2x 20cm/8" round baking tins, parchment paper and mixing bowl
190°C, Fan 170°C, 375°F, Gas 5
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
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.
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.
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.
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.