Ingredients:

For the Coffee Cake

1 ½ cup Gluten Free Flour

60gms ground Walnuts

3 large room temperature eggs

½ cup whole milk

3 ½ Tbsp instant coffee

1 ¼ stick unsalted butter

½ cup coconut sugar

3 Tbsp granulated sugar

½ tsp vanilla bean paste

2 ½ tsp baking powder

¼ tsp salt

For the Vanilla Espresso Buttercream frosting

2 tsp espresso powder

½ cup unsalted butter

2 cups powdered sugar

1 tsp vanilla extract

1 tbsp whole milk (Add more if you need)

Method:

Preheat the oven to 350 Degree F. Line a 8 inch round tin cake pan with parchment paper.

In a small saucepan, Add ⅓ cup milk and instant coffee. Keep stirring until completely combined. Set aside.

In a stand mixer, attach the paddle attachment. Add butter, coconut sugar, granulated sugar and vanilla bean paste. Mix together until creamed and fluffy.

Add eggs one at a time to the above mix and whisk together until completely combined.

In another large bowl, sift together gluten free flour, baking powder, walnuts and salt.

Now add the dry mix to your butter sugar mix in three batches and mix well. In between, keep adding the coffee milk mixture to it as well.

Whisk everything together until its a smooth texture.

Add the mix to the lined cake pan and bake at 350 degrees for 38-40 minutes until golden brown and an inserted toothpick comes out clean.

Allow it to cool and then remove the cake from the pan.

For the Vanilla espresso buttercream frosting

In a large bowl fitted with paddle attachment, add softened butter and cream it on low for

two minutes.

Add powdered sugar in two batches and cream it well. Use a spatula to remove it from the sides. Cream until light and fluffy.

Add espresso powder, vanilla and whole milk to the above mix and whip it on high until its light, airy and light in color.

Transfer it in a piping bag or you can directly spread it on top of the cake.

Top the cake with some chocolate shavings and serve this delicious and moist cake with a hot cup of coffee. The more coffee the better it gets. Enjoy!