Gluten Free Coffee Cake
- Serves:
- 10
- Course:
- Dessert
- Prep:
- 15 mins
- Cook:
- 20 mins
- Total time:
- 35 mins
This gluten free coffee cake is the perfect easy bake for any occasion and a favourite amongst coffee lovers. This recipe is also free from, soya, nuts and it’s vegetarian.
Credited to: Coeliac UK
Ingredients
- 225g gluten free self raising flour*
- 1 tsp baking powder*
- ½ tsp xanthan gum*
- 225g softened margarine
- 225g caster sugar
- 4 eggs
- 1 tbsp instant coffee
- Cream Filling
- 142ml double cream, whipped
- icing sugar for dusting
* Check Coeliac UK's Food and Drink Information for suitable products
Method
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 to 190°C, Fan 170°C, 375°F, Gas 5.
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.