Gluten Free Coffee Cake


  • 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.