Having allergies or intolerances can make it difficult to still enjoy your favourite cakes. Coffee cake is one of my all time favourites and we've developed a new and delicious recipe that is gluten free and vegan! Hope you enjoy it as much as I did!
13 ingredients7 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Vegetarian
Vegan Recipes
Method
Step 1
Preheat the oven to 160°C and prepare two 20cm sandwich tins (greased and lined).
Step 2
Prepare the flax seed 'eggs' by adding 10 tbsp of warm water to 5 tbsp of ground flax seeds.
Ingredients for this step
5 tbspFlax seeds (ground)
10 tbspWarm water
Step 3
Cream the vegan margarine and dark muscovado sugar together. Gently fold in the gluten free self-raising flour, baking powder and camp coffee.
Ingredients for this step
285gVegan margarine or butter
285gBillington's Unrefined Dark Muscovado Sugar
285gDoves farm gluten free self-raising flour
1 tspDoves farm gluten free baking powder
2 tbspCamp coffee syrup
Step 4
Chop the walnuts into chunky pieces and fold into the cake mixture.
Ingredients for this step
100gWalnuts (halves)
Step 5
Split the mixture evenly between the two sandwich tins and place into the pre-heated oven.
Bake the cakes until a skewer comes out clean, about 20-25 minutes.
Step 6
While the cakes are cooling, make the coffee buttercream.
Beat the vegan margarine, stir in the Camp coffee syrup and water. Gradually mix in the icing sugar until you reach a fluffy buttercream consistency.
Ingredients for this step
2 tbspCamp coffee syrup
285gVegan margarine or butter
450gSilver Spoon Icing Sugar
1 tbspWater
Step 7
Once the cakes are cooled, sandwich the cake together with half of the coffee buttercream.
Then top the cake with the remaining coffee buttercream and decorate with walnuts.
Ingredients for this step
100gWalnuts (halves)
Ingredients
MetricImperial
For the Coffee Cake
285gBillington's Unrefined Dark Muscovado Sugar
285gDoves farm gluten free self-raising flour
5 tbspFlax seeds (ground)
285gVegan margarine or butter
2 tbspCamp coffee syrup
100gWalnuts (halves)
10 tbspWarm water
1 tspDoves farm gluten free baking powder
For the Coffee Buttercream
90gVegan margarine or butter
2 tbspCamp coffee syrup
450gSilver Spoon Icing Sugar
1 tbspWater
100gWalnuts (halves)
Utensils
2 x 20 cm sandwich tins
Nutritional information per 136g serving
Energy 668cal
Fat 34g
of which Saturates 6.2g
Carbohydrates 84g
of which Sugars 64g
Protein 4.6g
Salt 0.65g
3 Baker Ratings
Unfortunately I did not read the reviews first. I will in future. It took an extra 15 minutes to cook and then was very grainy as though the sugar had not fully melted. Very difficult to ice as it kept falling apart. Not quite the 21st birthday cake I was hoping to make for my newly vegan (for health reasons) daughter. We are both gluten free so I'm used to adjusting receipes, but didn't think I would have to for one advertised as vegan and GF.
Love this?
I was hoping that this would work but it did not! It was not cooked in 25 minutes so I gave it another 10 mins. It was cooked but fell apart when I put it onto the cooling rack! its not a cheap recipe so please can you get it right! the one star is for flavour
