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Close up of a Gluten Free Vegan Coffee Cake with a slice cut out of it showing the insides. Next to a ramekin of buttercream
40Total Time
15Prep Time
25Bake Time

Gluten Free Vegan Coffee Cake

3 Reviews

  • Egg-Free Recipes
  • Dairy Free Recipes
  • Gluten Free
  • Vegetarian
  • Vegan Recipes

About the bake

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!

40Total Time
15Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 2:

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


  3. 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.

  4. Step 4:

    Chop the walnuts into chunky pieces and fold into the cake mixture. 

  5. 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.

  6. 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.

  7. 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.


  • For the Coffee Cake

    • 285g Billington's Unrefined Dark Muscovado Sugar
    • 285g Doves farm gluten free self-raising flour
    • 5 tbsp Flax seeds (ground)
    • 285g Vegan margarine or butter
    • 2 tbsp Camp coffee syrup
    • 100g Walnuts (halves)
    • 10 tbsp Warm water
    • 1 tsp Doves farm gluten free baking powder
  • For the Coffee Buttercream

    • 90g Vegan margarine or butter
    • 2 tbsp Camp coffee syrup
    • 450g Silver Spoon Icing Sugar
    • 1 tbsp Water
    • 100g Walnuts (halves)


  • 2 x 20 cm sandwich tins

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