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Coffee cake

Moist sponge and fluffy frosting makes this an easy gluten-free coffee cake that can be enjoyed with your favourite cuppa and shared with family and friends. It's the perfect treat for everyone to indulge in.

  • 30 minutes prep. time
  • 30 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian & vegan
A large round coffee cake with a slice cut out, covered in creamy icing and sprinkled with cocoa powder
A classic cake, and it's gluten free | © National Trust Images/William Shaw


For the cake

  • 350g margarine or butter
  • 350g caster sugar
  • 6 eggs
  • 2 tsp instant coffee granules
  • 350g gluten-free self-raising flour
  • 1 tsp xanthan gum

For the frosting

  • 150g margarine or butter
  • 300g icing sugar
  • 2 tsp instant coffee granules
  • 1 tbsp boiling water
  • 1 tsp cocoa powder


Step 1

Preheat the oven to 170°C (150°C fan/gas mark 3), and lightly grease the inside of two cake tins, then line with non-stick baking paper.

Step 2

For the cake

Place the margarine or butter and sugar into a bowl and cream together until fully combined, light and fluffy. Add the eggs and beat well until smooth.

Step 3

Dissolve the coffee granules in a tablespoon of boiling water and allow to cool slightly.

Step 4

Add the flour, xanthan gum and coffee to the creamed butter and sugar and mix gently until smooth.

Step 5

Divide the mix between your two cake tins and place in the oven for 30 minutes until risen and a skewer inserted comes out clean. Allow to cool.

Step 6

For the frosting

Dissolve the coffee in the boiling water and allow to cool. Place the margarine or butter, icing sugar and cooled coffee into a bowl and beat until smooth and fluffy.

Step 7

Sandwich the cakes together with a layer of frosting in between, and then use the remaining frosting to cover the sides and top of the cake.

Step 8

Sprinkle the top of the finished cake with cocoa powder and serve.

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