Flourless Coffee and Walnut Cake with Coffee Buttercream Icing

Coffee and cake, two wonderful things in life! 

This flourless coffee and walnut cake is both moist and rich. It also promises to give you a good coffee kick!

Gluten and oil free, this is healthier take on the classic recipe.

Flourless Coffee and Walnut Cake
Ingredients: Flourless Coffee and Walnut Cake with Coffee Buttercream Icing (Gluten Free)
3 and 3/4 cup walnuts
2 teaspoons baking powder
5 eggs, separated
1/2 cup soft brown sugar
1 cup caster sugar
1 teaspoon vanilla extract
3 Tablespoons strong, hot espresso coffee
1/2 teaspoon baking soda

Coffee Buttercream Icing:
100 grams butter, softened
2 cups icing sugar, sifted
2 teaspoons of instant coffee mixed with 1 Tablespoon hot water


Preheat your oven to 180°C. Line and grease two 23cm cake tins with baking paper.

Process walnuts in a food processor until finely ground. Transfer to a large bowl and stir through baking powder.

In a seperate, medium-sized  bowl, beat egg yolks with a fork. (Set aside your egg whites, you will need these later on).  Add sugars and whisk until thick. Add vanilla. and whisk once more to combine.

Separately, mix baking soda into hot espresso coffee. Pour into egg yolk mix and whisk well to combine.

Now add egg mix into ground walnut mix and fold to combine.

Seperately, beat egg whites with an electric mixer until thick and peaks form. The egg mix should triple in size. Add egg whites to walnut mix and fold with a wooden spoon until all ingredients are combined. 

Transfer mixture evenly into your two tins and bake for 30 - 35 minutes, or until a cake skewer, when inserted into the centre of the cakes, produces a cakey, not wet, mixture. Crumbs should stick to your skewer when inserted.

Remove from oven and allow to cool in tin completely before transferring to a wire rack.

Prepare your icing by beating all ingredients together with an electric mixer until thick. Spread icing over the top of one cake, place the second cake on top, and ice the top of the second cake as desired. Decorate with additional walnuts. 

Store this cake covered in the fridge until all gone. Enjoy!

Yields: 1 large, double-layer cake

Prep time: 30 minutes | Cook time: Approx 35 minutes

Eat: Best eaten within 3-4 days.

Variation: Try a walnut, ginger and pear cake, here

Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!​​