Coffee and Walnut Cake
This is ONE OF THE BEST VEGAN CAKE RECIPES IN THE WORLD. Now, that is one big statement, but honestly we haven't met anyone who didn't LOVE this tasty dairy free coffee and walnut cake recipe. We’ve baked a fair few plant based cakes recently because… well, because cake. This Coffee & Walnut cake was extremely tasty - perfect with a good cup of coffee! Grandma will love it!
Serves
Ingredients
For the cake
<item-todo-done>3 tbsp fine coffee powder<item-todo-done><item-todo-done>240g self raising flour<item-todo-done><item-todo-done>120g soft brown sugar<item-todo-done><item-todo-done>180ml rice milk<item-todo-done><item-todo-done>120ml sunflower oil<item-todo-done>
For the icing
<item-todo-done>3 tbsp fine coffee powder<item-todo-done><item-todo-done>2 tbsp water cold<item-todo-done><item-todo-done>180g icing sugar<item-todo-done><item-todo-done>30g plant-based butter<item-todo-done>
For the topping and decoration
<item-todo-done> walnut halves<item-todo-done>
Before you start
Preheat the oven to 180°C | Food processor | 2 greased cake tins
First, make the cakes
- Put the cake ingredients in a food processor & whizz them up in to a creamy paste
- Pour the cake mixture into greased cake tins
- Bake the cakes for 25-30 minutes at 180℃ (356℉)
Next, make the icing
- Whilst the cake is baking, put all the icing ingredients in a food processor & whizz them up into a cream
- Take the cake out of the oven & let it chill to room temperature. Once it’s at room temperature, Put it in the fridge for half an hour (it needs to be cool when you ice it)
Then spread the icing, serve and enjoy!
- Spread icing on the top of one of the cakes, put the other cake on top of it, spread the remaining icing over the top of the cake (It will be a good idea to put the cake in the fridge now to let the icing set a bit)
- Take the cake out of the fridge & decorate with the walnuts
- Serve immediately with a cup of coffee! BOSH