Coffee Cake

gluten-free dairy-free


100g (4 oz) dairy-free margarine
100g (4 oz) caster sugar
100g (4 oz) gluten-free flour 
1 1/2 x 5 ml spoons (1 1/2 teaspoons) gluten-free baking powder
pinch of xanthan gum
2 medium eggs, beaten
3 x 5 ml spoons (3 teaspoons) instant coffee granules, dissolved in very little warm water 

For the buttercream:
50g (2 oz) dairy-free margarine
100g (4 oz) sieved icing sugar
1 x 5 ml spoon (1 teaspoon) coffee granules, dissolved in very little warm water
Grated dairy-free dark chocolate

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil two x 18 cm sandwich tins.
  3. Cream the dairy-free margarine and sugar until light and fluffy.
  4. Beat in the eggs one at a time with the cooled dissolved coffee, adding a little gluten-free flour with each egg, then gently fold in the remaining flour.
  5. Place the mixture in to the prepared cake tins and bake for 20-25 minutes.
  6. Leave to stand for 10 minutes then turn out on to cooling rack.
  7. Meanwhile, in a small bowl beat the dairy-free margarine, sieved icing sugar and dissolved coffee until smooth.
  8. When cool, use to sandwich the cake together and spread a thin layer on top. Sprinkle with grated dairy-free chocolate to decorate. 

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