Member recipe

Gluten Free Cappuccino Cake

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Cooking time

Prep: 15 minutes Cook: 45 minutes

Skill level



8 Slices

Cappuccino or Cappucino – however you spell it – this coffee cake is seriously delicious!

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Cake Ingredients

  • 175g unsalted butter
  • 100g golden caster sugar
  • 75g light brown muscovado sugar
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1 shot of espresso
  • 200g of self-raising gluten-free flour (I used doves farm)

Topping Ingredients

  • 120g icing sugar
  • 60g unsalted butter
  • 50g mascarpone
  • 1/2 shot espresso


  1. Pre-heat the oven to 180.C and line a 2 lb loaf tin with baking parchment.

  2. Mix the butter and sugars together using a hand-held whisk until light and fluffy.

  3. Add the vanilla extract and espresso and mix again until well combined.

  4. Add the eggs and flour and mix with a wooden spoon until well combined.

  5. Put mixture into the loaf tin and bake in the centre of the oven for 45 minutes until a skewer inserted into the middle comes out clean.

  6. Put on a cooling rack to cool completely.

  7. Meanwhile make your topping by combining all the ingredients in a food processor to make a soft-set butter cream.

  8. Once the cake is completely cool top with the butter cream and grate over some chocolate to give that cappuccino finish.

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