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Gluten-free coffee and walnut loaf cake

You wouldn’t even notice that this gluten-free coffee and walnut loaf contains no gluten nor dairy. It’s really moist, delicate and really yummy (not too sweet either). I used vegan cream cheese but you could also make a buttercream from sunflower spread, icing sugar and coffee.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g sunflower spread
  • 75 g dark muscovado sugar
  • 3 eggs
  • 200 g gluten-free self-raising flour
  • 75 g walnut halves
  • 75 ml espresso coffee
  • For the cream:
  • 200 g vegan cream cheese
  • ½ tsp vanilla paste
  • 2 Tbsp icing sugar
  • 2 Tbsp honey

Method
 

  1. Make the espresso and let it cool.
  2. Preheat oven to 180C. Grease or line a loaf tin with parchment paper.
  3. In a small food processor grind the walnuts into coarse crumb. Set aside.
  4. Cream the spread and sugar until light and fluffy. Mix in 50 ml of the coffee then add the eggs one by one, beating well between each addition.
  5. Fold in the flour and then the walnuts.
  6. Tip the mixture into the loaf tin and bake in middle of the oven for approx. 45 minutes, or until a skewer comes out clean. You might need to cover the tin with foil.
  7. Let the cake rest in the oven for 5 minutes (open the oven door) then remove the tin from the oven and turn out onto a wire-rack to cool.
  8. When the cake is cold, cream the vegan soft cheese and sugar, until light and fluffy, then add the vanilla,the remaining coffee and honey. Spread this over the top of the cake and decorate with walnuts.