I love it when I can whip something together from the store cupboard basics. This super easy and tasty flourless and gluten-free coffee and walnut cake is a prime example. There is no refined sugar or gluten in this recipe.
This is UK Coffee Week so what better time to tell you about this. My gorgeous sugar free gluten free coffee and walnut cake.
Even better this super easy cake is made using basic Store Cupboard Ingredients that most folks have lurking in their cupboards somewhere.
Refined Sugar Free and Gluten Free too!
It’s all too easy just now to pile on the pounds while we are stuck at home. The sofa and those movies are so enticing. Especially if you throw in that bar of chocolate you found in a drawer leftover from Christmas. Or are busily clearing out the nibbles from the larder.
Well this easy gluten-free coffee and walnut cake contains no sugar. It gets it’s sweetness from the very ripe banana and the warmth of vanilla.
I don’t know about you but I always save bananas. I peel, chop and freeze those babies the minute they get all brown and spotty.
They make brilliant smoothies and ice-creams. Banana bread too of course if they don’t actually reach the freezer.
All you need for this gluten-free coffee and walnut cake recipe is a banana, 2 eggs, baking powder, nut butter (have you tried my recipe for homemade nut butter), diluted coffee, vanilla extract, walnuts and some ground almonds.
Look at that. No sugar, no flour, no butter. It’s ticking all those healthy boxes but is a treat with a cuppa any day.
How to make it
This flourless and gluten free coffee and walnut cake is super easy to make. Just mash the banana and stir together with the eggs then add all the other ingredients.
Reserve a few walnuts to decorate before baking. I like to stir this cake batter by hand.
Use a mixer if you prefer but don’t use a food processor or it will just whizz it up too much.
Pop it in the oven and that’s it. Simple!
How many does this cake serve
This coffee and walnut cake is a small one. I have used a little 13cm/5″ baking tin to make it. It’s plenty for 4 slices. Of course you can just double up this recipe and use a bigger baking tin.
How long will this keep
This flourless coffee and walnut cake will keep for about 3 days in a sealed box.
Can you freeze it
Yes, wrap your gluten-free coffee cake well in baking parchment then cling film and pop into the freezer for up to 3 months.
Looking for more gluten free or refined sugar free recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Sugar Free Gluten Free Coffee and Walnut Cake
- 1 banana ripe
- 2 medium eggs
- 1/2 tsp baking powder
- 1/2 cup desiccated coconut
- 1/2 cup nut butter sugar free
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 2 tbsp walnuts chopped but save a few to decorate
- 1 tbsp ground almonds
- Preheat oven to 180C and grease and line a small 5"/13cm baking tin
- beat together the banana and eggs
- Dilute the coffee with 1 tbsp boiling water and add this plus all other ingredients (apart from a few walnut halves) to the banana mix and stir well
- Pour batter into prepared baking tin and lightly press the walnut halves on top
- bake for approximately 30 minutes or until golden and a skewer inserted in centre comes out clean
- Cool in tin for 10 minutes then on a cooling rack