Gluten Free Easter Mocha Cake



  • 170g unsalted butter or vegan spread if you prefer
  • 150g caster sugar
  • 3 large eggs
  • 200g gluten free flour (I used Freee by Doves Farm Free From Gluten Plain White Flour)
  • 3g baking powder
  • 3g xanthan gum
  • 2 tsp instant coffee and just enough hot water to dissolve it


  • a pinch of artificial sweetener 1 tsp instant coffee and 100ml hot water for moistening the cake (avoid anything that ends in -ol as these are all high FODMAP, I prefer stevia)


  • 200g icing sugar
  • 100g unsalted butter or vegan spread if you prefer
  • splash of warm non dairy milk
  • vanilla extract
  • 2 tsp instant coffee


  • cocoa powder
  • almond flakes
  • dairy free chocolate mini eggs

Recipe adapted from Donna Dundas’ Coffee Loaf Cake with Coffee Buttercream


Preheat oven to 160 °C and line a loaf tin with parchment paper.

Sift flour, xanthan gum and baking powder in a large bowl and set aside.

Dissolve instant coffee in just enough hot water and set aside to cool.

In a large mixing bowl, beat butter until softened. Add sugar and continue beating until fully combined, then the eggs one at a time. Add dissolved instant coffee, flour, xanthan gum and baking powder bit by bit, mixing well each time.

Transfer batter to the loaf tin and bake on middle level for 45-50 min, until golden brown. Once the cake passes the finger press test, insert the skewer into the centre of the cake, right down to the bottom. If it comes out with cake batter and/or very sticky crumbs sticking to it, then the cake needs to cook for longer.

Remove from oven and let cool in tin.

Make the syrup by bringing 100ml water to a boil in a small saucepan. Add instant coffee and powdered stevia and let simmer until it has dissolved completely. Remove from heat and let cool to room temperature. Check pack directions for how much to use as these may vary. But 1 teaspoon of stevia should generally equal a cup of sugar, so less is better in this case.

For the frosting dissolve the instant coffee in warm milk and set aside to cool completely. Beat butter in a large bowl until softened. Add icing sugar and beat until smooth, then the milk and instant coffee. Continue beating until smooth and creamy. Add more milk if necessary to loosen the mixture. Again less is more.

When it has cooled completely, poke a few small holes in the top of the cake with a tooth pick or a skewer and lightly drizzle the stevia syrup over the top.

Pipe the frosting, dust with cocoa powder and decorate with chocolate eggs and almond flakes.


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