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Loaf cake cut into slices in side for inside view.

Coffee & Walnut Loaf Cake

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 10 1x
  • Category: Dessert, Snacks
  • Method: Bake
  • Cuisine: British

Description

A healthier gluten free coffee and walnut loaf cake made with bananas, almond flour and oats. It’s rich, moist, packed with coffee flavour and glazed with a little coconut butter.


Ingredients

Scale
  • 1 cup/ 250g mashed banana
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coffee + 3 tbsp hot water
  • 2 cups/ 200g almond flour
  • 1 cup/ 100g gluten-free quick oats
  • 1/3 cup coconut sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 cup (60g) chopped walnuts
  • Melted coconut butter, to glaze

Instructions

  1. Preheat your oven to 350F/ 180C. Meanwhile, boil a kettle and mix hot water with the instant coffee. Chop the walnuts into small pieces.
  2. In a large bowl, mix together the mashed bananas, eggs, brewed coffee and vanilla until smooth and creamy.
  3. Add in the almond meal, oats, baking powder, salt and mix until well combined. Fold in the walnuts last.
  4. Place in the oven and bake in the oven for 1 hour or until cooked through (I stick a toothpick in and when it comes out clean – it is ready!)
  5. Once cool, drizzle with melted coconut butter then slice and enjoy.

Notes

  • Sub rolled oats for quinoa flakes or 1 cup all purpose gluten free flour or wholewheat flour.
  • Replace the instant coffee with chicory powder or roasted dandelion for a caffeine free version.
  • Store leftovers in an airtight container on the counter for up to 4 days, in the fridge for 5 days or freezer for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 238
  • Sugar: 8.7g
  • Fat: 14.9g
  • Saturated Fat: 1.5g
  • Carbohydrates: 22.3g
  • Fiber: 4.8g
  • Protein: 6.7g

Keywords: coffee, walnuts, banana bread, coffee cake