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Gluten Free Cappuccino Cake

By Simply Be Gluten Free (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8 Slices
Cappuccino or Cappucino – however you spell it – this coffee cake is seriously delicious! www.simplybeglutenfree.co.uk
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Ingredients

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

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

Method

  • STEP 1
    Pre-heat the oven to 180.C and line a 2 lb loaf tin with baking parchment.
  • STEP 2
    Mix the butter and sugars together using a hand-held whisk until light and fluffy.
  • STEP 3
    Add the vanilla extract and espresso and mix again until well combined.
  • STEP 4
    Add the eggs and flour and mix with a wooden spoon until well combined.
  • STEP 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.
  • STEP 6
    Put on a cooling rack to cool completely.
  • STEP 7
    Meanwhile make your topping by combining all the ingredients in a food processor to make a soft-set butter cream.
  • STEP 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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