(If, for whatever reason, you don’t want to use walnuts, you can replace them with an equal weight of almond flour, but note that the flavour won’t be as intense.) The sponge itself is wonderfully soft, moist and buttery. We all know that coffee and walnut are a match made in heaven – and in this cake, the ground walnuts in the sponge work to really emphasise the wonderful coffee flavour. Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
(Of course, if you’d prefer to use a stand or a hand mixer, you can absolutely do that! Just use whatever makes your life easiest.)īefore we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! But when doing it by hand, the probability of that happening is much lower. With a hand or a stand mixer, it’s so very easy to over-whip your cream. To take the simplicity and the no-fuss nature of this coffee cake recipe a step further, you don’t actually need a stand or a hand mixer to make it – just a large bowl, a balloon whisk and a bit of elbow grease.Īnd that includes the cappuccino whipped cream frosting as well! In fact, I prefer to whip double/heavy cream by hand, as it gives you better control over the consistency of the frosting. It still serves 6-8 people (depending, of course, on whether you’ll be wanting seconds… and thirds), but with the current social distancing in place that’s still more manageable than a large layer cake.
That also means that this is a relatively small-batch recipe. Just dollop the incredibly delicious cappuccino frosting on top, swirl it around, decorate with some chocolate shavings, and you’re done. It’s a single-layer cake (and it would make a wonderful sheet cake, as well), so you don’t need to worry about stacking and decorating a whole layer cake. And it’s gluten free!!! Like most of my recent bakes, I wanted to keep this one nice and simple, yet packed with flavour – my definition of comfort food. This coffee cake is pretty much every coffee lover’s dream come true, with a soft and moist coffee and walnut sponge, and an incredibly fluffy, velvety-smooth cappuccino whipped cream frosting (that’s so delicious, you’ll be tempted to eat it by the spoonful). It’s incredibly easy to make and gluten free… not that you could possibly guess it.Īfter last week’s coffee cake recipe that doesn’t contain any coffee – I felt it only right to follow that up with a coffee cake that does contain coffee… and lots of it. This easy coffee cake is every coffee lover’s dream come true – with a wonderfully soft and moist coffee and walnut sponge, and the most amazing cappuccino whipped cream frosting (that’s so delicious, you’ll be tempted to eat it by the spoonful).