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Coffee and Walnut Sponge Recipe

Cakes & Desserts

Preparation time:
15 minutes

Cooking time:
30 minutes

Oven temperature: Preheated at 170 C/160 C Fan/325 F/Gas Mark 3
1 x 18cm/7" sponge


150g/5oz Glutafin Gluten Free Select Multipurpose White Mix*
1 x 5ml tsp Gluten free baking powder
1/2 x 5ml Xanthan gum (optional)
110g/4oz Butter (soft)
110g/4oz Caster sugar
2 Medium eggs
1 x 5ml tsp Coffee granules
2 x 5ml tsp Water (just boiled)

Coffee icing:

150g/5oz Butter (soft)
300g/11oz Icing sugar (sieved)
1 x 15ml tbsp Coffee powder
1 x 15ml tbsp Water (just boiled)


75g/3oz Walnut halves
8 Coffee beans


  1. Preheat oven to 170 C/160 C Fan/325 F/Gas Mark 3.
  2. Combine coffee granules and just boiled water together and place in a medium sized mixing bowl with all the sponge ingredients. Beat together for a full 2 minutes with an electric whisk to give a smooth dropping consistency.
  3. Divide mixture between 2 x 18cm greased and lined sandwich tins. Cook in the oven centre for 30 minutes or until the sponge springs back when lightly touched in the centre.
  4. Turn out onto cooling trays and leave to cool whilst preparing the coffee buttercream.
  5. Gradually beat the icing sugar into the butter using a wooden spoon to make a light and fluffy icing. Dissolve the coffee powder in the water and beat into the buttercream.
  6. Use for filling and topping sponge, Decorate with remaining icing piped with a small star nozzle if required. Top with walnut halves and decorate with coffee beans.

*Gluten Free Wheat Free option:
125g/4 1/2 oz Glutafin Gluten Free Wheat Free Multipurpose White Mix

To freeze:
Suitable for home freezing for up to a month. Wrap in a freezer bag as a whole cake or cut into single portion slices and freeze individually.

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