For this next gluten free recipe, I am thrilled to be working with Littles – producers of some fantastic flavoured coffees that are now available in Sainsburys, Holland & Barrett, Waitrose, Booths, Selfridges and many more. As a caffeine avoider (as well as gluten avoider) I was thrilled to find that they do a great decaf range.
Now what better way to make a coffee cake traybake than with chocolate & caramel flavoured coffee?! This traybake came out indulgent and flavourful yet still light with the addition of the buttercream. This is absolutely perfect with a cup of tea in the evenings, and decaf will avoid you staying up all night long! Give this simple recipe a go.
INGREDIENTS
For the sponge
- 200g butter
- 200g sugar
- Pinch of baking powder
- 200g gluten free self-raising flour (I am using Doves Farm)
- 50g ground almonds
- 2 eggs
- 1 tablespoon of cocoa powder
- 5 tablespoons of milk
- 2 teaspoons of Littles Chocolate & Caramel instant decaf coffee granules
- 1 tablespoon of hot water
For the buttercream icing
- 100g butter (unsalted)
- 250g icing sugar
- 1 teaspoon of decaf Littles Chocolate & Caramel instant decaf coffee granules
- 1 tablespoon of water
METHOD
- Preheat the oven to 180C, Gas Mark 4. Grease and line a medium traybake tin.
- Using an electric whisk, beat together the sugar and butter until light and fluffy.
- Gradually beat in the eggs, one at a time.
- In a mug, mix the Littles Chocolate & Caramel coffee granules with 2-3 tablespoons of hot water and beat in.
- In a separate bowl mix together the flour, baking powder and cocoa powder. Add this in and combine well.
- Add the milk and mix for a final time until you have a smooth batter.
- Bake for 15-20 minutes, until a skewer can be poked through the sponge and come out clean. Set aside to cool.
- While your cake is cooling, make your icing. Whisk your butter until turning paler in colour and add the icing sugar a little at a time, until fully incorporated.
- Dissolve 1.5 teaspoons of Littles Chocolate & Caramel coffee in 1 tablespoon of room temperature water. Add to the icing and combine well. Add more icing sugar / water / coffee as required to get the desired taste and texture. You are looking for a thick but still spreadable buttercream icing.
- Once the sponge is cool, top the traybake with the icing in a generous layer. I leave it fairly rough and finish with a light dusting of cocoa powder.
- Slice into squares and enjoy!
Littles have so many great flavours so the possibilities are endless! Hazelnut, gingerbread, vanilla, coconut, walnut and many more – go check them out: https://www.wearelittles.com/
Let me know which recipes you would like to see next!?
K
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*Disclaimer: This post is kindly sponsored by Littles. I only work with brands I truly love and recommend. All opinions are honest and my own.
