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Gluten free take on a classic cake, beautiful rich coffee and intensely nutty walnut loaf cake

Coffee and Walnut Loaf Cake

Makes: 10 slices
Prep Time: 15 Mins
Cooking Time: 40 Mins

Nutritional info per slice

Calories 396kcals

Carbs 47g | Fat 22g | Protein 5g
Sugar 32g | Fibre 1g


115g sunflower spread
200g caster sugar
1tbsp sunflower oil
4 large eggs
215g gluten free self raising flour
100g walnut halves
3tsp coffee

1tsp coffee
50g sunflower spread
120g icing sugar


1. Cream together the sunflower spread and sugar. Mix the coffee in about 60ml of water and beat into the creamed mix. Don't use hot water otherwise you will melt the spread.

2. Beat in the oil and one egg, sift in 1/4 of the flour, beat then add another egg and beat, repeat until all the eggs and flour have been beat in.

3. Remove 4 or 5 walnut halves to use as decoration later, bash the rest of the nuts with a rolling pin, you want them semi chunky but not full halves, then pour into the cake batter and mix.

4. Grease a 2lb loaf tin and pour in the mix. Bake in an oven preheated to gas mark 5 for 40-45 minutes until well browned and a skewer pressed into the middle comes out clean.

5. Once cooked turn out onto a cooling rack and allow to go cold.

6. When the cake is cold. Cream together the icing sugar and margarine and then beat in 1tsp of coffee dissolved in 2tsp of cold water to make a coffee butter cream. Spread over the top of the cake and place the reserved walnut halves from earlier on top.

Free From

You can make this not dairy free... If you don't need dairy free margarine can be used instead of sunflower spread
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