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.
Save bananas
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.
Ingredients
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;
Sugar Free Gluten Free Coconut Cake
3 ingredient gluten-free chocolate cake
Gluten free Christmas cookies (refined sugar free too)
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
Ingredients
- 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
Instructions
- 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
YUM! This is one of my favorite flavor combinations, but it is hardly used here in the States! I have a bag of local walnuts in the pantry… time to bake! Thank you for sharing your beautiful recipes!
Hope you try this one
K
I was so happy to find this healthy coffee and walnut cake recipe. It didn’t disappoint as it was just delicious! I will definitely be baking it again and again. Thanks Karon. Greetings from Melbourne, Australia.
Hi Annette
So thrilled to hear that you like this healthy little cake so much. Hope all is well in Australia during this strange year.
K
Hello Karon:
You are so right… It has been a helluva year, but thank God people are resilient; we bounce back.
“Together,'”we hit this one out of the park” (a little baseball jargon here). You provided the recipe, and we baked it.
I am also an incurable nut-case and must confess I used some of all the tree nuts I have in my own store… walnuts, almonds, hazel nuts, coconut, and pine nuts for decoration…. Gorgeous flavour, moist and tasted like a redo, again and again.
Hi Elaine
Glad you baked the cake and great to use a mix of nuts, that’d give so much flavour.
K