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Gluten Free Coffee and Walnut Cake

A gluten free twist on this tasty classic!
  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Gluten Free Coffee and Walnut Cake


  • 175 grams Stork
  • 175g (6 oz) caster sugar
  • 3 eggs, medium, beaten
  • 175g (6 oz) gluten free self-raising flour, sieved
  • 1 level teaspoon gluten free baking powder
  • 55g (2 oz) walnuts, chopped
  • 1 tablespoon coffee essence
  • 1 tablespoon milk
  • 85 grams
  • 225g (8 oz) icing sugar, sieved
  • 1 teaspoon milk, if necessary
  • 1 tablespoon coffee essence
  • 85g (3 oz) walnuts

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place all cake ingredients together in a mixing bowl and beat until smooth.
  2. Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
  3. Bake in middle of preheated oven 180 ° C, 160 °C fan oven, Gas mark 4 for 25â30 minutes. Turn out and cool on wire tray.
  4. Icing: Cream Stork and icing sugar until light. Add coffee essence and beat until well blended, adding a little milk if needed.
  5. Sandwich the 2 cakes together with a little of the icing.
  6. Spread most of the remainder on the sides and top of the cake.
  7. Chop all but eight of the walnuts and press around the sides of the cake.
  8. Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.