If you love the idea of a coffee cake that feels indulgent yet guilt-free, this Easy Gluten-Free Coffee Cake with Cappuccino Frosting Recipe is about to become your new best friend. Imagine a moist, tender coffee and walnut sponge that melts in your mouth, generously topped with a luscious cappuccino whipped cream frosting that’s so dreamy you’ll want to eat it straight from the bowl. Best of all, this cake is gluten free, so it’s perfect for those who want to enjoy a cozy treat without compromising on flavor or texture. Whether you’re baking for a casual brunch or a special occasion, this recipe brings an irresistible combination of coffee and cream that’s surprisingly easy to make and impossible to resist.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with one thick layer of light brown creamy mixture that looks smooth and soft. A purple spatula with a long handle is partially buried in the mixture, showing the texture as it spreads. A teal cloth lies underneath the bowl on the right side, adding a splash of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Easy Gluten-Free Coffee Cake with Cappuccino Frosting Recipe lies in the simple, thoughtfully chosen ingredients that build layers of flavor and texture. Each element plays a crucial role— from the rich buttery base to the aromatic coffee infusion and crunchy walnuts, culminating in a silky cappuccino frosting that brings it all together beautifully.

Whole milk (120 g / ½ cup): Warmed with coffee granules to infuse the batter with a deep coffee flavor without overpowering.
Instant coffee granules (15 g / 3 ½ tbsp): Provides a rich and robust coffee essence that coffee lovers will adore.
Unsalted butter, softened (140 g / 1 ¼ sticks): Creates a tender crumb and adds richness to the cake.
Light brown soft sugar (100 g / ½ cup): Adds subtle caramel notes and moisture.
Caster/superfine or granulated sugar (75 g / ¼ cup + 2 tbsp): Helps achieve the perfect sweetness and crumb texture.
Vanilla bean paste or extract (½ tsp): Enhances and rounds out the coffee and walnut flavors.
Eggs, room temperature (3 medium/large): Vital for structure and fluffy texture.
Plain gluten free flour blend (180 g / 1 ½ cups): Provides the base structure without gluten, ensuring a moist yet sturdy cake.
Ground walnuts (60 g / ½ cup + 1 ½ tbsp): Adds a lovely nutty crunch and depth. Almond flour can be used as a substitute if needed.
Baking powder (2 ½ tsp): Helps the cake rise beautifully and become light.
Xanthan gum (½ tsp): Ensures the gluten free flour blends hold together nicely (skip if your blend already contains it).
Salt (¼ tsp): Balances flavors and enhances the sweetness.
Double/heavy cream (300 g / 1 ⅓ cups): Whipped to create the silky cappuccino frosting that crowns the cake.
Cappuccino powder (18 g / 2 ½ tbsp): Gives the frosting its signature coffee kick with a hint of frothy creaminess.
Instant coffee granules (2 g / 1 ½ tsp): Intensifies the coffee flavor in the frosting.
Icing/powdered sugar (120 g / 1 cup): Adds the perfect touch of sweetness to balance the coffee’s slight bitterness.
Chocolate shavings: Gorgeous for decoration and a hint of rich chocolate indulgence.

How to Make Easy Gluten-Free Coffee Cake with Cappuccino Frosting Recipe

Step 1: Prepare the Coffee-Infused Milk

Start by heating the whole milk together with the instant coffee granules until fully dissolved. This step infuses the milk with a rich coffee flavor that penetrates the entire cake, making sure every bite is deliciously aromatic. Let the mixture cool to room temperature to keep the cake batter from breaking.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter with the light brown and caster sugars along with vanilla paste until the mixture looks pale and fluffy. This aeration helps create a light texture in your cake — trust me, it makes all the difference in the world.

Step 3: Add Eggs Gradually

One at a time, whisk in the room temperature eggs thoroughly. Adding eggs slowly is the secret to maintaining a perfect emulsion, ensuring the batter remains silky smooth and your finished cake tender and fluffy instead of dense.

Step 4: Mix Dry Ingredients

Sift together the gluten free flour blend, ground walnuts, baking powder, xanthan gum, and salt into a separate bowl. This ensures even distribution and prevents clumps that can ruin the cake’s texture.

Step 5: Combine Dry and Wet Ingredients

Alternately add the dry mixture and coffee milk to the creamed butter mixture in batches, beginning and ending with the dry ingredients. This careful folding helps maintain the delicate structure of your batter, giving you that melt-in-the-mouth crumb. Don’t worry if the batter looks a little curdled after adding the milk; it will come together smoothly once combined fully.

Step 6: Bake the Cake

Pour the batter into a lined 8-inch round cake tin and smooth the top. Bake at 350ºF (180ºC) for 38-40 minutes until golden and a toothpick inserted comes out clean. If the cake’s browning too fast, cover it loosely with aluminum foil & continue baking.

Step 7: Make the Cappuccino Whipped Cream Frosting

Warm about a third of the heavy cream with cappuccino powder and instant coffee until dissolved, then cool completely. Whip the remaining cold cream with icing sugar until soft peaks form. Gradually incorporate the coffee-cream mixture, whisking until smooth and fluffy, perfect for spreading.

Step 8: Assemble Your Cake

Once cooled completely, generously spread the cappuccino frosting on top of the cake with a spatula, creating lovely swirls. Finish with a scatter of chocolate shavings for a touch of elegance and extra flavor.

How to Serve Easy Gluten-Free Coffee Cake with Cappuccino Frosting Recipe

A single slice of brown cake with a rough, moist texture sits on a white plate. The cake has one thick layer of creamy light beige frosting on top, decorated with dark brown chocolate curls scattered over it. A silver fork rests on the plate beside the cake. In the background, there is a white cup filled with dark coffee and a blurred second slice of cake on a white plate. All is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few chocolate shavings is my favorite way to garnish this cake because it complements the coffee notes beautifully. You can also sprinkle chopped toasted walnuts or even a dusting of cocoa powder for a little extra flair.

Side Dishes

Serve the cake alongside a fresh fruit salad or a dollop of plain Greek yogurt to balance the sweetness and richness. A steaming cup of your favorite coffee or cappuccino also enhances the experience, doubling down on that perfect coffee vibe.

Creative Ways to Present

For a special occasion, slice the cake into dainty squares and serve on pretty dessert plates with a sprig of mint for a pop of color. You might also try layering the cake with extra cappuccino frosting and nuts to make a stunning layered coffee cake masterpiece—how about that for a showstopper?

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container in the refrigerator for 3 to 4 days. This keeps the frosting fresh and the cake moist, making it easy to enjoy slice after slice without it drying out.

Freezing

You can freeze the cake without frosting for up to two months. Wrap it tightly in plastic wrap and foil to protect it from freezer burn. When ready, thaw overnight in the fridge and add the cappuccino frosting fresh before serving to keep that dreamy texture.

Reheating

If you want to enjoy this coffee cake warm, simply let it come to room temperature first, then warm slices gently in the microwave for 10-15 seconds. Be careful not to overheat or you’ll melt the frosting, but just the right warmth makes the coffee aromas even more inviting.

FAQs

Can I use regular flour instead of gluten free?

Absolutely! If you’re not gluten sensitive, swapping in plain all-purpose flour will work great. Just reduce the xanthan gum or omit it altogether if your flour blend doesn’t require it.

What can I use if I don’t have cappuccino powder?

You can substitute with instant coffee granules mixed with a little powdered sugar and a pinch of cinnamon to mimic those cappuccino flavors. It won’t be exactly the same, but still delicious.

Can I replace walnuts with another nut?

Yes, almonds or pecans make wonderful alternatives and add their own unique texture and flavor. Just be aware different nuts may affect moisture slightly in gluten free baking.

Is this recipe suitable for vegans?

This particular recipe uses eggs, butter, and heavy cream, so it’s not vegan-friendly. However, with some ingredient swaps—like plant-based butter, flax eggs, and coconut cream—you might be able to create a similar version.

Why does the batter look curdled sometimes?

The batter may look a bit separated after adding the coffee milk because coffee affects the emulsion. Don’t worry—it smooths out once all ingredients are combined and won’t affect the final cake texture.

Final Thoughts

This Easy Gluten-Free Coffee Cake with Cappuccino Frosting Recipe truly hits all the right notes for anyone craving a sophisticated yet simple dessert. With its tender crumb, irresistible coffee flavor, and that cloud-like cappuccino frosting, it’s a recipe to have in your back pocket for any gathering, or just a weekend treat for yourself. Dive in and bake this cake—you’re in for a seriously delightful experience! Your friends and family will beg for more, and you’ll love how easy it is to create something so special from scratch.