Last shop postage dates for Christmas delivery
If you need to order travel cards, wristbands, stickers etc in time for Christmas or New Year you need to order before the dates below:

For Eastern Europe & Central/South America - Midnight 6th December (last postage 7th December)
For Australia, New Zealand, Greece & Turkey - Midnight 9th December 2018 (last postage 10th December)
For USA/Canada, Italy, Poland, Czech Republic, Finland and Sweden - Midnight 13th December (last postage 14th December)
For rest of Europe - Midnight 16th December (last postage 17th December)
For UK - Midnight 19th December (last postage 20th December)

Last postage before Christmas will be on the 21st December but we can not guarantee these will reach destinations before Christmas. All orders placed after 2pm 21st December and over Christmas will be sent on the 28th December, this will be the only postage we do between Christmas and New Year. Normal postage will resume from 2nd January.
Coffee and Walnut Loaf Cake
Coffee and Walnut Loaf Cake

Coffee and Walnut Loaf Cake

Posted On: 8th April 2018
Recipe By: Alison Wheatley

Back to Recipe list
Coffee and walnut cake is one of those popular classic, traditionally it is done as a sandwich cake though, in this one though I have done it as a loaf cake. It is gluten free and dairy free and goes great with a nice hot brew! I added some wonderful coffee icing to give it that extra caffeine hit.

This recipe is...

Dairy FreeDairy Free
FODMAP FriendlyFODMAP Friendly


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

Preparation Time: 15 Mins
Cooking Time: 40 Mins
This recipe makes 10 Slices

This recipe is free from...

Tree Nuts


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.

If you don't need dairy free margarine can be used instead of sunflower spread

Nutritional info per Slice


Your Comments

There's no comments on this Recipe, why not leave one?

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!