Why You’ll Love This Recipe

Gluten-Free & Moist: Uses a gluten-free flour blend and ground walnuts for texture and moisture.
Coffee & Walnut Flavor: Deep coffee notes in the cake perfectly complemented by walnuts.
Decadent Frosting: Cappuccino-flavored whipped cream frosting that’s light yet indulgent.
Easy to Make: Simple steps with common ingredients and no complicated techniques.
Perfect for Any Occasion: Ideal for brunch, dessert, or a special coffee break.

Ingredients

For the Coffee Cake

120 g (½ cup) whole milk
15 g (3 ½ tbsp) instant coffee granules
140 g (1 ¼ sticks) unsalted butter, softened
100 g (½ cup) light brown soft sugar
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
3 large eggs, room temperature
180 g (1 ½ cups) plain gluten-free flour blend
60 g (½ cup + 1 ½ tbsp) ground walnuts
2 ½ tsp baking powder
½ tsp xanthan gum (omit if your flour blend contains it)
¼ tsp salt

For the Cappuccino Whipped Cream Frosting

300 g (1 ⅓ cups) double/heavy cream
18 g (2 ½ tbsp) cappuccino powder
2 g (1 ½ tsp) instant coffee granules
120 g (1 cup) icing/powdered sugar (adjust sweetness to taste)
Chocolate shavings for decoration

Directions

For the Coffee Cake

Preheat oven to 350ºF (180ºC). Line an 8-inch round cake tin with parchment paper.
Heat milk and instant coffee granules until coffee dissolves; cool to room temperature.
In a large bowl, cream butter with both sugars and vanilla until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, sift together gluten-free flour, ground walnuts, baking powder, xanthan gum, and salt.
Alternately add dry ingredients (in three parts) and coffee milk (in two parts) to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
Pour batter into prepared tin and smooth the top.
Bake 38-40 minutes, or until golden and a toothpick inserted comes out clean. Cover with foil if browning too fast.
Cool in tin 10 minutes, then transfer to wire rack to cool completely.

For the Cappuccino Whipped Cream Frosting

Heat ⅓ cup double cream with cappuccino powder and instant coffee until dissolved; cool completely.
Whisk remaining cream with powdered sugar until soft peaks form.
Gradually fold coffee-cream mixture into whipped cream until smooth and fluffy.

Assemble

Spread frosting evenly over cooled cake, creating decorative swirls.
Sprinkle chocolate shavings on top.
Slice and serve.

Servings and Timing

Servings: 8
Prep Time: 1 hour
Bake Time: 38 minutes
Total Time: 1 hour 38 minutes

Variations

Nut-Free: Substitute ground walnuts with extra gluten-free flour blend.
Flavor Twist: Add cinnamon or cardamom to the batter for warm spice notes.
Dairy-Free: Use dairy-free milk and cream alternatives.
Extra Chocolate: Add chocolate chips to the batter or drizzle chocolate sauce on frosting.

Storage/Reheating

Store in an airtight container in the refrigerator for 3-4 days. Best served chilled or at room temperature.

FAQs

Can I use regular flour?

Yes, but the texture will differ and it won’t be gluten-free.

Can I make the frosting ahead?

Yes, prepare and keep refrigerated. Whisk lightly before spreading.

Can I freeze the cake?

Freeze unfrosted cake wrapped tightly for up to 2 months; thaw before frosting.

What if I don’t have cappuccino powder?

Use instant coffee and a bit of cocoa powder as a substitute.

How do I prevent cake from drying out?

Use room temperature ingredients and don’t overbake.

Can I use other nuts?

Yes, almonds or pecans can replace walnuts.

Can I make cupcakes instead?

Yes, bake in muffin tins, reducing baking time to about 20 minutes.

How to make frosting less sweet?

Reduce powdered sugar to ¾ cup.

What size cake tin is best?

An 8-inch round tin works perfectly.

Can I add lemon zest?

Yes, for a citrusy hint that complements coffee flavor.

Conclusion

This Easy Coffee Cake with Cappuccino Frosting is a moist, tender gluten-free delight perfect for coffee lovers. With its rich coffee flavor, crunchy walnuts, and luscious cappuccino whipped cream, it’s an elegant yet simple dessert that’s sure to impress.

Easy Coffee Cake with Cappuccino Frosting (Gluten Free)

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Easy Coffee Cake with Cappuccino Frosting is a moist, gluten-free coffee and walnut sponge cake topped with a rich, fluffy cappuccino whipped cream frosting, perfect for coffee lovers.

Author: Amy
Prep Time: 1 hour
Cook Time: 38 minutes
Total Time: 1 hour 38 minutes
Yield: 8 servings
Category: Dessert
Method: Baking and Whipping
Cuisine: American
Diet: Gluten Free

Instructions

For the Coffee Cake

Preheat oven to 350ºF (180ºC). Line an 8-inch round cake tin with parchment paper.
Heat milk and instant coffee granules until dissolved; cool to room temperature.
Cream butter with both sugars and vanilla until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Sift gluten-free flour, ground walnuts, baking powder, xanthan gum, and salt.
Alternately add dry ingredients (in three parts) and coffee milk (in two parts) to butter mixture, starting and ending with dry ingredients; mix until smooth.
Pour batter into tin and smooth top.
Bake 38-40 minutes until golden and a toothpick comes out clean; cover with foil if browning too fast.
Cool in tin 10 minutes, then transfer to wire rack to cool completely.

For the Cappuccino Whipped Cream Frosting

Heat ⅓ cup cream with cappuccino powder and instant coffee until dissolved; cool completely.
Whisk remaining cream with powdered sugar until soft peaks form.
Fold coffee-cream mixture into whipped cream until smooth and fluffy.