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

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.