As I mentioned in my latest diary post, I have been baking far too much this lockdown and this vegan coffee and walnut loaf cake is evidence of that!
I won't let the cake dome be empty at the moment and I'm quite partial to a bit of something that I've baked for both a morning and afternoon snack, which explains the increased tummy really!
I love a coffee cake but I hadn't made a really decent vegan version...until now! This is absolutely delicious with a cappuccino on the side, the icing is sweet but not too much and the chopped walnuts add a crunchy texture that is divine.
As with everything I am making at the moment, I didn't have enough walnuts for the original recipe I used, so I replaced them with ground almonds and the cake was beautiful. So I've kept ground almonds in the ingredients as they are easier to get hold of, but if you did want an earthier, deeper flavour swap them out for ground walnuts.
This cake didn't last long in our house! I hope you enjoy making it as much as I loved eating it!
Vegan Coffee and Walnut Loaf Cake
For the cake
- 180 g plain flour
- 100 g ground almonds
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 150 g caster sugar
- 30 g chopped walnuts
- 200 ml plant based milk at room temperature
- 60 ml strong coffee
- 60 ml coconut oil melted
For the icing
- 25 g vegan butter
- 125 g icing sugar
- 1 tablespoon instant coffee powder
- ½ teaspoon vanilla extract
- splash vegan milk
To Make The Cake
Pre-heat the oven to 180° C / 355° F (160° C / 320° F fan oven).
Grease and line a 2lb cake tin (or use a silicone one inside a metal tin). Make sure it is a cake tin and not a loaf tin so there is enough room for the cake to rise
Sift the flour into a bowl and add the rest of the dry ingredients. Mix to combine.
Add the wet ingredients and fold to combine.
Fill the cake tin with the batter, it will be a pourable consistency.
Pop it in the oven for 45 minutes, until a skewer comes out clean.
Leave the cake in the tin to cool before removing it to decorate.
Cream the vegan butter until it is light and fluffy then slowly add the sieved icing sugar. Add the coffee and vanilla extract and mix until it is combined, adding a splash of milk if necessary to get the right consistency.
Once the cake is completely cooled cut it in half lengthways and spread a layer of icing and chopped walnuts in the middle. Put the top back on and do the same with the top – a layer of icing topped with chopped walnuts.
If you make this recipe do let me know how you get on.
If you liked this recipe and are inspired to try more vegan recipes then take a look at my vegan food blog We Made This Vegan.
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