Coffee cake with coffee buttercream

Dig into a decadent gluten-free treat with this delicious coffee cake recipe. With a silky coffee buttercream icing, this cake is a must for coffee lovers!

  • 30 mins preparation
  • 20 mins cooking
  • Serves 10
  • Print
This recipe first appeared in Food magazine issue 59.
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  • 2 teaspoon coffee granules
  • 1/3 cup warm water
  • 200 gram butter, soft
  • 200 gram light muscovado sugar
  • 3 size 7 eggs
  • 1 3/4 cup self-raising gluten-free flour, sifted
  • 1 teaspoon gluten-free baking powder, sifted
  • 1 teaspoon coffee granules
  • 2 tablespoon warm water
  • 125 gram butter, soft
  • 2 cup gluten-free icing sugar
  • 1/4 teaspoon vanilla essence


  • 1
    Preheat the oven to 180ºC. Line the base of two 20cm baking pans with baking paper. Dissolve the coffee granules in the water and set aside.
  • 2
    Cream the butter and sugar with an electric beater until light and fluffy. Add the eggs one at a time, beating well between each addition.
  • 3
    Fold in the flour, baking powder and dissolved coffee liquid. Spoon the mixture evenly into the 2 baking tins.
  • 4
    Bake the cake in the preheated oven for 15-17 minutes, or until it is just cooked.
  • 5
    Leave the cake to cool in the tins.
  • 6
    To make the buttercream, dissolve the coffee granules in the water. Beat the butter, icing sugar and vanilla essence with an electric mixer for 2-3 minutes. Add the coffee liquid. Mix until combined.
  • 7
    Cover one base of the cake with 2 tablespoons of the buttercream. Place the next cake layer on top. Spread the remainder of the buttercream over the top and sides of the sponge cake.