Gluten-Free Coffee Cake

The ultimate gluten-free coffee cake recipe, complete with coffee cream!

Gluten-free coffee cake recipe by Charlotte Davies of Fibro Food Fairy.

Gluten-Free Coffee Cake

Coffee Cream Cake

Prep Time 15 minutes
Cook Time 11 hours
Servings 10
Calories 419 kcal
Author Charlotte Davies


For the cake batter

  • 5 free-range eggs
  • 2 tsp instant coffee
  • 225 g dairy-free baking fat (i.e. Stork), softened
  • 225 g unrefined golden caster sugar
  • 225 g gluten-free self-raising flour, sieved
  • 2 tsp gluten-free baking powder
  • 1/4 tsp xantham gum

For the coffee cream filling

  • 1 tbsp instant coffee
  • 1 tbsp unrefined golden caster sugar
  • 2 tbsp boiling hot water
  • 250 ml coconut cream, stored in the fridge overnight
  • a few walnut halves (optional)


  1. Preheat the oven to 160°C/Gas Mark 3. Grease and line two 20cm (8in) sandwich tins with baking paper.

  2. Break the eggs into a bowl, add the instant coffee and whisk with a fork to dissolve the coffee granules. Measure all the other ingredients for the cake batter into a large mixing bowl, add the egg mixture and beat until thoroughly combined. Divide the cake batter equally between the two prepared tins. Level the surface with the back of a spoon or spatula.

  3. Bake on the middle shelf of the preheated oven. Place both tins on the same shelf, one positioned at the back on one side of the oven and one positioned at the front on the other side of the oven. This ensures an even bake. Bake for 25-30 minutes, or until the edges of the cake shrink back from the sides of the tin.

  4. When cooked, remove from the oven and leave in the tin for a few minutes before turning out onto a wire rack to cool completely. While the cakes are cooling, prepare your coconut coffee cream filling.

  5. Dissolve the instant coffee and caster sugar in 2 tbsp boiling water, then leave to cool. Remove the coconut cream from the fridge and place in a large mixing bowl. Add the cooled coffee and whip until thick.

  6. Sandwich the cakes together with the whipped coffee cream filling. Decorate the top of the cake with walnut halves stuck on with a little of the cream. Omit this stage if you would prefer the cake to be nut-free.

Nutrition Facts
Coffee Cream Cake
Amount Per Serving
Calories 419 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Saturated Fat 9g56%
Sugar 23.6g26%
Protein 5.9g12%
* Percent Daily Values are based on a 2000 calorie diet.


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