I only had one egg, but having bought Doves Farm flour, and having browsed the website, I couldn't wait! So I made a quarter of the mixture, I put it in fairy-cake cases (made 9) and cooked it at 170 degrees for just 10 minutes (did the cocktail stick test). Perfect! Iced the top with coffee butter icing. This was my first attempt at making a gluten free cake from scratch, though I have used packet mixes in the past. As other reviewers have said, the Doves Farm Freee Self Raising Flour is much less gritty than shop bought gluten free cakes. One of my colleagues is Coeliac, and I'm so thrilled that I can now bake for all my work buddies and treat them all the same (using different colour fairy cake cases or cutting traybakes in different shapes to be sure there's no muddle). Thank you, Doves Farm. Your website is inspiring!

Wonderful delicious coffee cake, can’t wait to make it for the family, who will love it. I wanted a mocha filling, so used the butter icing from the Doves easy cocoa cake and added coffee. That was so good, it’s definitely the very best coffee cake I’ve ever made thanks again Dove’s Freee, I defy anyone to guess it was gluten free.

This cake turned out very well. Not gritty like some gluten free cakes. I'm not sure about the filling, though, when I make it again, I will probably use a buttercream icing.

Made this today. So delicious. You couldn’t tell it was gf as the sponge was so lovely. Made coffee buttercream instead of cream cheese for the filling. This will be my go-to coffee cake from now on.

I have made this cake a few times always with excellent results and this time I added chopped walnuts and made a mocha flavoured icing for the top and filled it with fresh cream It was fantastic will be doing it this way in future.

This is my all-time favourite gluten-free cake. I even have non gluten-free friends who request I bake it when they're visiting! I've been gluten-free for 25 years and I return to this recipe time and time again. As an alternative to the cream cheese (I use lactofree), I've made vanilla buttercream and used it for cupcakes too. Stunning.

As I'm both gluten and dairy intolerant I substituted my DF buttercream for the cream cheese, adding ground up instant coffee granules to make it more coffeeish. The cake came out really well and oh so yummy - I used 4 tabs of coffee granules instead of just 2 that you suggested in the mix. I have found that leaving it a day before eating made it even better, more moist and flavoursome, but don't expect it to last, it's just too delicious!

Fantastic, really moist, delicious cake, the idea of using soft cheese seemed weird, but it isn't, it's great. Thanks for the recipe! PS unless eating all at once, don't cheese whole cake, just cut in half and do when needed, mine lasted 3 days and still as good then

Love this cake recipe. Rose really well and light texture. Made my own dairy free coffee buttercream icing as I like strong flavours.

Easy to make and really light and fluffy - I added a little icing sugar to the soft cheese to sweeten it a tiny bit. The coffee flavour is quite strong so it might be better to use a little less of this

This cake is so light and fluffy. Highly recommend you try it. First time I have baked with gluten freee and will continue to do so.

Really like this simple and easy to follow recipe, top tip is to add tbsp of yogurt into the mix after beating in the flour and coffee mix. I also add xantham gum sometimes to improve your the texture and mouthfeel.

Fabulous recipe, although I did have to change the recipe slightly due to only having plain flour. But cake was amazing, so light and tasty. I also used vegetable oil instead of butter so several changes actually. Many Thanks

Amazing recipe!! The cake turned out super moist and the coffee wasn’t too strong, definitely recommend trying!!

IT's GOOD!!! Just made this cake for the second time in a week. I had almost given up on cake making since nothing compared to the cakes I used to bake. Happy to say that this cake is moist and has a good flavour, lovely teatime treat.

Coffee cake is our family favourite. This was my first attempt at gluten free. I made a couple of tweaks - used half caster and half dark brown sugar, camp coffee and butter cream icing with more camp coffee. It worked beautifully and made a great celebration cake. Everyone very happy- thank you

This recipe is the first time gluten free coffee cake has ever been successful for me! I actually made fairy cakes instead using the same measurements and used a coffee buttercream too. Super delicious though- thank you!

Delicious cake, rose beautifully and very moist. I use coffee butter cream for the filling for a real coffee flavour.

Fabulous cake. It rose evenly, tasted great, and the recipe adapts easily for a vanilla victoria sponge or cup cakes using a teaspoon of vanilla essence plus enough milk to make the liquid up to 2 tablespoons.

Have used this recipe for years with and ordinary butter cream filling and love it without the coffee for a victoria sponge with jam filling.

Very disappointing - cake hardly rose and was very greasy. Wouldn't consider myself a star baker but previous attempts at baking have turned out better.