Sunday Baking: GF Coffee and Walnut Cake



Mum and I made this cake a few weeks ago and I forgot all about it until now when I found the images I took on my computer. As most people know I am gluten free and it definitely doesn’t stop me from baking delicious cakes, that you would’nt even know are gluten free!

This recipe is really easy to make and it tastes amazing, especially for coffee lovers. 🙂

Here is the recipe below:


200g Butter
6 Large Eggs
350g Muscovado Sugar
3 tsp vanilla extract
270g gf white flour
100g almonds
4 tsp baking powder
150g walnuts

3 tbsp light muscovado sugar
1 cup strong black coffee
225ml whipping cream

1. Preheat oven to 180C. Line two 20cm cake tins with baking paper.
2. Melt butter and let it cool. Using an electric mixer, beat your eggs, sugar and vanilla extract together until tripled in volume (6-7 mins). Drizzle in butter, whisking well.
3. Sift the flour, almonds and baking powder over the mixture and fold in carefully not letting any air out. Fold in the walnuts.
4. Scrape the mixture evenly into the tins and bake for 35-45 mins.
5. Once cakes are cooked and a skewer comes out clean from each of them, cool in the tin for 10-15 minutes and then turn out and cool on rack until completely cool.
6. To make the filling, stir the sugar into the coffee until dissolved. Turn the cakes over and poke small holes in with a skewer and brush in the cooled coffee ensuring you have around 4sps of coffee mixture left over.
7. Whip your cream and fold remaning coffee through cream. Place one cake on a plate and use cream to sandwich the cakes together and top with coffee buttercream (icing sugar, butter and coffee!) Decorate with walnuts to finish.

Happy baking!

Kate xo

Original Recipe from: River Cottage Gluten Free book, although recipe altered by me.

Sunday Baking – The Best Cookie Recipe!


I love baking. It puts me in such a great mood!  I am a healthy person, but I have the biggest sweet tooth when it comes to homemade cakes and cookies, as I have talked about in previous blogs ‘Everything is good in moderation!’ 🙂

This by far is the BEST cookie recipe I have ever made or tasted as they just melt in your mouth.

It is Tanya Burrs Cookie Recipe from her book ‘Love Tanya 

As I am gluten free, I swap the flour for GF flour but my family and friends love them too and can’t notice the difference – which is good if you are also gluten free!

You can find the recipe from Tanya Burrs Blog or her in her Book but I have typed it out below also:


200g butter
300g caster Sugar
1 large Egg
325g Self Raising Flour ( I substituted this for GF self raising flour)
A dash of milk (optional)
200g White Chocolate
200g Milk Chocolate (I have also used Rollos which taste amazing!)


Pre-heat your oven to 200 degrees celcius
Whisk butter and sugar together until it is pale and creamy
Crack in the egg
Gradually add the flour until all mixed in
If your mixture is to dry add the dash of milk
Break up your chocolate into the mixture; make sure the chunks are spread thoroughly through the mixture.
Shape the mixture into 10 balls with you hands and put them on a tray with baking paper.
Bake these for 10-12 minutes, but no longer as this is what makes the chocolate in the middle nice and melty and gooey! Leave them on the baking tray for 25 mins to cool and set.

I highly recommend you make these and I hope you love them as much as I do 🙂

Love Kate xox