Rich Coffee and Nut Cake – Gluten & Dairy Free

I found this old recipe card whilst sorting out my kitchen cupboards this week and thought I’d adapt it for Dairy and Gluten Free. It worked beautifully and the result is a scrumptious moist cake.

You could replace the coffee for cocoa and make it a chocolate cake, or use as a Brownie Recipe.



Rich Coffee and Nut Cake – Gluten & Dairy Free

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

10 slices

1 slice

Rich Coffee and Nut Cake – Gluten & Dairy Free

This would also make lovely Gluten free brownies. A rich moist cake.


  • 5 ozs Soft dark brown sugar
  • 3 ozs dairy free margarine
  • 1 large egg
  • 1/2 teaspoon vanilla essence
  • 3 ozs yogurt (dairy free)
  • 2 ozs Gluten free Flour
  • 2 ozs Tapioca flour
  • 2 tspns gluten free baking powder
  • 3 teaspoons coffee (dissolved in tiny amount of water)
  • For the Glaze
  • 2 tspn instant coffee dissolved in a small amount of water
  • 3 ozs icing sugar
  • water to mix
  • 2 ozs chopped nuts (optional)


  1. Beat Sugar and Dairy free spread
  2. Add vanilla, eggs, coffee and yogurt
  3. Gently add, flour & baking powder. Mix in until combined.
  4. Grease a 2lb loaf tin sprinkle with flour, then tip out excess.
  5. Pour the mixture in to the tin and bake at 170°C for approx 45 minutes or until a skewer inserted into the centre comes out clean.
  6. Turn cake out on to a rack and leave to cool completely.
  7. Make the topping by combining the coffee and icing sugar, then add enough water to make a nice spreadable icing. Sprinkle chopped nuts over the top


You could use cocoa powder instead of coffee or use ground ginger and some chopped crystallized ginger to make a lovely gingerbread cake

The ingredients I use in this cake are Freee Bread flour (Doves) Pure Dairy free spread - Sunflower or Soya Alpro soya yogurt

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