Gluten Free Coffee Cake
An easy cake mix which can be adparted to lots of different flavours, at £0.20 a serving it's a steal! Fancy a different flavour or need a dairy free or vegan option? See the tips.
Credited to: Coeliac UK
Kcal: 274.5
Difficulty: Pretty easy
Serves 12
15 mins prep
25 mins cooking time
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
Notes: *search our online food and drink information service for suitable products
Method
- Preheat the oven to 180ᵒ C, 350ᵒF Gas mark 4. Lightly grease 2 x 8” sandwich tins.
- In a large bowl, mix all the ingredients for the sponge together.
- Beat until smooth and then Pour into the prepared tins.
- Bake at 180 C, Gas 4 for 25 minutes, or until a skewer inserted into the cake centre comes out clean.
- Leave to cool. Then fill with whipped cream and dust with icing sugar to serve.
Nutritional information per serving
Kcal
274.5
Fat
13.4g
Carbs
35.1g
Protein
3.6g
Fibre
0.5g
Sugars
19.8g
Hints and tips:
For a lemon cake remove the coffee and replace it with 1 lemon - zest and juice. For a plain vanilla cake remove the coffee and add 1 Tsp vanilla essence. For a chocolate cake remove the coffee and 25g of flour and replace it with cocoa powder.
Dairy free
You can make it dairy free by using dairy free margarine and swapping the cream for a dairy-free alternative.
Vegan Tip
For a vegan sponge, here are the ingredients you need for a gluten free sponge, and you can use vegan whipping cream
• 300g caster sugar
• 600g gluten-free self-raising flour
• 1 ½ tsp bicarbonate of soda
• ¼ tsp salt
• 4 tbsp instant coffee
• 335ml water
• 190ml sunflower oil
• 2 tbsp white wine vinegar
