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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. For further cake inspiration you could try our Vegan Sticky Toffee Layer Cake or Vegan and Gluten Free Hot Chocolate Cake.

Free from Gluten, Soya, Wheat, Nuts


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


2 x 20cm/8" round baking tins, electric beaters and mixing bowl


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-25 minutes
Made this today. So delicious. You couldn’t tell it was gf as the sponge was so lovely. Made coffee buttercream instead of cream cheese for the filling. This will be my go-to coffee cake from now on.
By Sharon McManus
02 Jul 2021
This is my all-time favourite gluten-free cake. I even have non gluten-free friends who request I bake it when they're visiting! I've been gluten-free for 25 years and I return to this recipe time and time again. As an alternative to the cream cheese (I use lactofree), I've made vanilla buttercream and used it for cupcakes too. Stunning.
By Deb Morgan
26 Jun 2020
As I'm both gluten and dairy intolerant I substituted my DF buttercream for the cream cheese, adding ground up instant coffee granules to make it more coffeeish. The cake came out really well and oh so yummy - I used 4 tabs of coffee granules instead of just 2 that you suggested in the mix. I have found that leaving it a day before eating made it even better, more moist and flavoursome, but don't expect it to last, it's just too delicious!
By Dindy Jones
03 Jun 2020
Fantastic, really moist, delicious cake, the idea of using soft cheese seemed weird, but it isn't, it's great. Thanks for the recipe! PS unless eating all at once, don't cheese whole cake, just cut in half and do when needed, mine lasted 3 days and still as good then
By Julian Bonnebaigt
03 Jun 2020
Love this cake recipe. Rose really well and light texture. Made my own dairy free coffee buttercream icing as I like strong flavours.
By Helen
17 May 2020
Easy to make and really light and fluffy - I added a little icing sugar to the soft cheese to sweeten it a tiny bit. The coffee flavour is quite strong so it might be better to use a little less of this
By Yvonne
08 May 2020
This cake is so light and fluffy. Highly recommend you try it. First time I have baked with gluten freee and will continue to do so.
By Sally
28 Apr 2020
Really like this simple and easy to follow recipe, top tip is to add tbsp of yogurt into the mix after beating in the flour and coffee mix. I also add xantham gum sometimes to improve your the texture and mouthfeel.
By Jon M
28 Apr 2020
Fabulous recipe, although I did have to change the recipe slightly due to only having plain flour. But cake was amazing, so light and tasty. I also used vegetable oil instead of butter so several changes actually. Many Thanks
By Sue Sewell
20 Apr 2020
Amazing recipe!! The cake turned out super moist and the coffee wasn’t too strong, definitely recommend trying!!
By Niamh
12 Apr 2020
IT's GOOD!!! Just made this cake for the second time in a week. I had almost given up on cake making since nothing compared to the cakes I used to bake. Happy to say that this cake is moist and has a good flavour, lovely teatime treat.
By Eileen
12 Apr 2020
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.
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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Change Quantities:
  • 2 tbsp coffee powder
  • 2 tbsp boiling water
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 200g FREEE Self Raising White Flour
  • 250g cream cheese
  • 1 tsp icing sugar
  • butter, for tins

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