Spot Prize Winner Recipe: Bethan Hamilton's Dairy Free Coffee, Cardamom and Walnut Cake - Pure Free From

Spot Prize Winner Recipe: Bethan Hamilton’s Dairy Free Coffee, Cardamom and Walnut Cake

Congratulations Bethan Hamilton!

For all the #bakedairyfree bakers looking for a bit of inspiration; our Spot Prize Winner, Bethan Hamilton, has given us her tasty recipe reinvention for Dairy Free Coffee, Cardamom & Walnut Cake (which is adapted from a recipe in August 2015 BBC GoodFood Magazine).


For the cake:

  • Icing sugar, 250 g
  • Ground Almonds, 120 g
  • Gluten-free self-raising flour, 130 g
  • Roasted walnuts, 80 g chopped very small
  • Ground coffee, 1 tsp
  • Ground cardamom, ½ tsp
  • Eggs, 3
  • Egg whites, 4
  • Pure Dairy Free, 140 g melted

For the Coffee syrup:

  • Honey, 2 tbsp
  • Golden caster sugar, 50 g
  • Instant coffee, 1 tsp
  • Boiling water, 120 ml

For the Coffee Icing:

  • Full Fat coconut milk, 400 ml can
  • Date molasses or maple syrup, 30 g
  • Ground coffee, 1 tsp


Preheat the oven to 190°C/170°C fan/gas mark 5 and line a 23 cm square cake tin.

Begin by making the cake; mix together the icing sugar, almonds, flour, walnuts, coffee and cardamom. Add the eggs and egg whites and stir together until smooth. Stir through the melted butter and once combined, put into the prepared cake tin and leave to rest for 10 minutes before placing in the oven to bake for 30-35 minutes until cooked through.

Meanwhile, bring to boil all the syrup ingredients in a pan until the sugar has dissolved and set aside to cool.

Once the cake is baked, brush with half the syrup mixture and leave to cool in the tin. Once the cake has cooled down, place into the fridge for minimum one hour.

For the icing, separate the coconut milk solid from the liquid. Reserve the liquid to use another day and whisk together the solid with the date molasses and ground coffee.

When the cake is ready to ice, remove from the cake tin and carefully slice it in half.

Brush the cut surface of the bottom layer with the leftover syrup before spreading half the icing over, or all of it depending on the amount of coconut solid that was available. Place the cut layer back onto the now iced bottom, and top with the remaining icing. Feel free to sprinkle over more walnuts for decoration.
Keep the cake in the fridge and enjoy!!