Gluten Free Vegan Coffee Cake

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/GF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
    • Vegetarian
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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!

Method

  1. Preheat the oven to 160°C and prepare two 20cm sandwich tins (greased and lined).

  2. Prepare the flax seed 'eggs' by adding 10 tbsp of warm water to 5 tbsp of ground flax seeds.

     

    • 5 tbsp Flax Seeds (Ground)
    • 10 tbsp Warm Water
  3. Cream the vegan margarine and dark muscovado sugar together. Gently fold in the gluten free self-raising flour, baking powder and camp coffee.

    • 285g Vegan Margarine or Butter
    • 285g Unrefined Dark Muscovado Sugar (we like Billington's)
    • 285g Gluten Free Self-Raising Flour (we like Doves Farm)
    • 1 tsp Gluten Free Baking Powder (we like Doves Farm)
    • 2 tbsp Camp Coffee Syrup
  4. Chop the walnuts into chunky pieces and fold into the cake mixture. 

    • 100g Walnuts (halves)
  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.

  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.

    • 2 tbsp Camp Coffee Syrup
    • 90g Vegan Margarine or Butter
    • 450g Icing Sugar (we like Silver Spoon)
    • 1 tbsp Water
  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.

    • 100g Walnuts (halves)

Let's Bake

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