I stumbled upon this gluten free recipe in the May issue of the Coles magazine. The original recipe for this cake called for hazelnuts, which I didn’t have, so instead opted for almonds. I also cooked it in 3 loaf pans to get even layers, however I think I would only recommend 2 layers or no layers at all.

The photos I took don’t do the cake justice.. Trust us when we recommend that you make it as soon as possible!

You Will Need
For the Cake
3 Eggs
1 Cup Caster Sugar
200grams Almond Meal
2/3 Cup Plain Gluten Free Flour
1/2 Teaspoon Gluten Free Baking Powder
1/3 Cup Coffee (mix 2 Teaspoons Instant Coffee powder with 1/3 Cup Boiling Water)
200ml Extra Virgin Olive Oil

For Icing
100grams Dairy Free Butter (such as Nuttelex)
250grams Gluten Free Icing Sugar
2 Tablespoons Coffee Liqueur
Small Handful Dairy Free Chocolate Chips

Preheat the oven to 150 degrees celsius and line your baking pan/s with baking paper.
Beat the eggs and sugar until light and fluffy, approximately 10 minutes.
Place the almond meal into a bowl and sift over the flour and baking powder.
Once egg mixture is fluffy, gently pour the oil into the eggs until full incorporated.
Fold the dry ingredients into the egg mixture, then gently stir through the coffee.
Pour into the prepared pans and bake for approximately 50 minutes, or until a skewer inserted in comes out clean.
Let cool, then move to a wire rack to cool completely.

To make the icing, whip the butter and sugar together until light and fluffy, then add the coffee liqueur until combined.

Spread icing mixture evenly over the top of the cake. If you have decided to bake more than one layer, divide the icing evenly for each layer of cake, saving enough for the top. Sprinkle the top with dairy free chocolate chips.