Gluten Free Coffee and Walnut Cake Nigella

Ingredients

This yummy gluten-free cake will take about an hour and a half to make. To make it, you’ll need:

225g butter, softened
225g caster sugar
4 large eggs
1 teaspoon vanilla extract
225g gluten-free self-raising flour
1 teaspoon baking powder
2 tablespoons cocoa powder
225g walnuts, roughly chopped
2 tablespoons instant coffee granules
1/2 teaspoon bicarbonate of soda
3 tablespoons milk

Instructions

To make the cake, preheat your oven to 170C/325F/Gas 3. Grease and line an 8-inch round cake tin with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, sift together the flour, baking powder, cocoa powder, bicarbonate of soda, and coffee granules. Add the dry ingredients to the creamed mixture and mix until well combined. Add the milk and mix until the batter is smooth and creamy. Fold in the walnuts.

Pour the batter into the prepared cake tin and bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Serving

This gluten-free coffee and walnut cake is perfect served with a cup of tea or coffee. It will keep for up to 5 days in an airtight container.

Nutrition

This gluten-free coffee and walnut cake is high in calories and fat, so it should be enjoyed in moderation. Each slice contains around 600 calories and 40g of fat. It is a good source of protein, carbohydrates, and fibre.