Gluten, Dairy & Sugar-Free Coffee, Maple & Walnut Cake

Made using the Wilton Easy Layer Loaf Tins and our Lakeland Baking Sheet


For the cake

  • 4 eggs, separated
  • 400g dairy-free spread
  • 180ml Pure New England Maple Syrup
  • 400g buckwheat flour
  • 2 tbsp Nielsen-Massey Coffee Extract
  • 100g walnuts, chopped

For the icing

  • 150g Lucy Bee Organic Fair Trade Raw Lucuma Powder
  • 250ml coconut butter
  • 2 tbsp Pure New England Maple Syrup
  • 2 tbsp Nielsen-Massey Coffee Extract

To decorate

  • 12 walnut halves
  • 2 tbsp Pure New England Maple Syrup


  1. Preheat the oven to 180°C/Gas 4. Whisk the egg whites in a large bowl, until they form stiff peaks.
  2. In a separate mixing bowl, cream together the dairy-free spread, maple syrup, egg yolks, flour and coffee extract until the mixture is smooth. Using a metal spoon, gently fold in the egg whites and walnuts.
  3. Divide the mixture evenly between the loaf tins, level the surfaces and bake for 12-15 minutes, or until a skewer inserted into one of the cakes comes out clean. Leave to cool for 5 minutes in the tins before cooling on a wire rack.
  4. Meanwhile, place all the icing ingredients into a food mixer and beat until smooth.
  5. To make the decoration, toss the walnuts in the maple syrup, place on the baking sheet and bake for 5-6 minutes, or until the walnuts are golden brown. Leave to cool.
  6. To assemble the cake, place one layer onto a serving dish and spread or pipe one quarter of the icing over the cake. Place another cake on top and repeat, finishing with a layer of icing on the very top. Decorate with the maple walnuts.

Tip: The Wilton loaf tins have a non-stick finish, so there is no need to grease or line them. This cake is best eaten on the day it is made, but will keep for up to 3 days in an airtight container.

Cooks note: To make a delicious lemon cake, swap the maple syrup for The Groovy Food Company Agave Nectar, and replace the coffee extract and walnuts with the zest and juice of 2 lemons. Make lemon icing by swapping the maple syrup and coffee extract for the zest and juice of 1 lemon. For a chocolate cake, leave out the coffee essence and walnuts, replace the maple syrup with agave nectar and swap 100g of the flour for cocoa powder. To make the icing, add 25g cocoa powder and swap the maple syrup and coffee extract for 75ml The Groovy Food Company Agave Nectar. To decorate, sprinkle the cake with Naturya Organic Cocoa Nibs.