This recipe was developed for an afternoon tea fundraising event for a fibromyalgia support group. What a great reason to bake and eat cake!Fibro Food Fairy
In this recipe I have used whipped, coconut cream as a substitute for the more traditional buttercream icing. In my opinion, this makes it far less sickly and means that the recipe is free from refined sugar. If you are not a fan of coconut, don’t worry the addition of instant coffee masks the coconut flavour.
Once dissolving the coffee in the beaten eggs, the recipe basically uses the all in one method, meaning that it is incredibly quick and simple to make.
FIBRO FOOD FAIRY TIP: The walnut halves on top can be omitted for a nutfree option.
FIBRO FOOD FAIRY TIP: This recipe uses a carton of soft coconut cream, that has been stored in the fridge overnight. You will not get the same result using the hard, coconut block that you dissolve in hot water.
FIBRO FOOD FAIRY TIP: If it is too much effort to make the cake in one go, prepare it in stages. For example, measure all the ingredients the night before baking, leaving the baking fat in a covered container, at room temperature, so that it softens overnight. Make and bake the sponges the following day. The sponges will keep well in a tight container overnight. Fill and finish the cake on day three when you want to serve.
Free From Information:
• Dairy free
• Gluten free
• Nut free (optional)
• Soya free
• Refined sugar free
Dairy & Gluten Free Coffee Cream Cake
A dairy and gluten free conversion of a family favourite
- For cake batter:
- 5 medium eggs
- 2 teaspoons instant coffee
- 225g dairy free baking fat (i.e. Stork), softened
- 225g unrefined golden caster sugar
- 225g gluten free self-raising flour, sieved
- 2 teaspoons gluten free baking powder
- ¼ teaspoon xanthan gum
- For the coffee cream filling:
- 1 tablespoon instant coffee
- 1 tablespoon unrefined golden caster sugar
- 2 tablespoons boiling hot water
- 250mL soft coconut cream, stored in the fridge overnight
- Optional garnish: a few walnut halves
Preheat the oven to 160°C fan. Grease and line two 20cm sandwich tins with baking paper.
Break the eggs into a bowl, add the instant coffee and whisk with a fork to dissolve the coffee granules. Measure all the other ingredients for the cake batter into a large mixing bowl, add the egg mixture and beat until thoroughly combined. Divide the cake batter equally between the two prepared tins. Level the surface with the back of a spoon or spatula.
Bake on the middle shelf of the preheated oven. Place both tins on the same shelf, one positioned at the back on one side of the oven and one positioned at the front on the other side of the oven. This ensures an even bake. Bake for 25-30 minutes or until the edges of the cake shrink back from the side of the tin.
When cooked, remove from the oven and leave in the tin for a few minutes before turning out onto a wire rack to cool completely. While the cakes are cooling prepare your coffee cream filling.
Dissolve the instant coffee and caster sugar in two tablespoons of boiling water, leave to cool. Remove the chilled coconut cream from the fridge and place in a large mixing bowl. Add the cooled coffee and whip until thick.
Sandwich the cakes together with the whipped coffee cream filling. Decorate the top of the cake with walnut halves stuck on with a little of the cream. Omit this stage if you would prefer the cake to be nut free.
FIBRO FOOD FAIRY TIP: If it is too much effort to make the cake in one go prepare it in stages. For example, measure all the ingredients the night before baking, leaving the baking fat in a covered container at room temperature so that it softens overnight. Make and bake the sponges the following day. The sponges will keep well in a tight container overnight. Fill and finish the cake on day three when you want to serve.