Cappuccino Cake

Wonderfully light coffee cake with a cocoa top – gluten and dairy free too!

Cakes and bakes
Cappuccino Cake
  • Preparation time 30 minutes (prep. time)
  • Cooking time 25-30 minutes (cooking time)
  • Serves Cuts into 12 slices


For the cake:

  • 350g margarine
  • 350g caster sugar
  • 6 eggs
  • 10g instant coffee granules
  • 350g gluten free self-raising flour
  • 5g gluten free baking powder


For the buttercream:

  • 50g stork margarine
  • 260g icing sugar
  • 5g coffee granules
  • 5g cocoa powder


  1. Set your oven to 160°C.
  2. Place your margarine and sugar in a bowl and beat well until smooth.
  3. Add the eggs to the mixture and whisk until smooth.
  4. Dissolve the coffee granules in a little boiling water to make a liquid and add to the mix along without the flour and baking powder. Mix gently until smooth.
  5. Divide between two tins and place into the oven for around 20-25 minutes or until risen and a skewer inserted in the middle comes out clean.
  6. Leave to cool and then level the tops.

For the buttercream:

  1. Dissolve the coffee granules in 75ml boiling water and place into a bowl along with the remaining ingredients. Whisk until smooth, add additional water if needed.
  2. Spread a portion of the frosting over the base of the cake and place the other sponge on top.
  3. Spread the frosting around the edges of the cover of the cake, making sure to cover it well.
  4. Spread a further layer of the frosting over the top of the cake and use a palette knife to make the top rough and peaky.
  5. Sprinkle over a little cocoa powder and store away until needed.