Indulge in the delightful flavours of our vegan coffee and walnut loaf cake recipe. This scrumptious treat combines the richness of coffee with the nutty goodness of walnuts, resulting in a moist coffee and walnut loaf cake. Whether you're a vegan or simply seeking a delectable dessert option, this vegan coffee cake recipe will satisfy your taste buds and leave you craving for more.
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I've been continuing my lockdown baking spree! I've been missing my coffee dates with the girls so I thought I would whip up a classic British bake - vegan coffee and walnut loaf cake to have with a cappuccino at home. I went for a loaf cake simply because I have a silicone loaf pan and it was easier than greasing and lining the circular cake tins! It's also easier to cut into regular individual slices in this shape too.
Another problem of lockdown is that I discovered that I didn't have enough walnuts for the recipe that I wanted to use so I had to make some amendments - using ground almonds instead of ground walnuts but the cake was still delicious, with perhaps a more delicate flavour than had I used ground almonds.
I'm finding that the lockdown and difficulty with shopping and getting groceries means that we have to be more experimental in cooking and I'm actually enjoying it! I've also found myself baking a lot more, and eating a lot more too so I'm having to step up my home workouts a little to make up for it!
This cake is gorgeously moist, not too sweet and the crunch of the chopped almonds adds a wonderful texture. The coffee flavor goes perfectly with a cup of coffee or cup of tea in the afternoon and it didn't last long in our house!
Ingredients
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 (warmed to room temperature )
- 60 ml strong coffee
- 60 ml melted coconut oil
For the icing
- 25 g vegan butter
- 125 g icing sugar
- 1 tablespoon instant coffee powder or instant espresso powder dissolved in 1 tablespoon warm water
- ½ teaspoon vanilla extract
- 1 splash vegan milk
For exact quantities see the recipe card below.
Instructions
To Make The Cake
- Pre-heat the oven to 180° C / 355° F (160° C / 320° F fan oven).
- Grease and line a 2 pound cake tin with parchment paper (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 into the cake mixture. You can use a hand mixer or stand mixer for these steps, or just use a regular wooden spoon.
- Fill the cake tin with the cake 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 a wire rack to decorate.
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 of the cake - a layer of icing topped with chopped walnuts.
📖 Recipe
Delicious Vegan Coffee and Walnut Loaf Cake Recipe
- Total Time: 1 hour
- Yield: 10 1x
- Diet: Vegan
Description
Indulge in the delightful flavours of our vegan coffee and walnut loaf cake recipe. This scrumptious treat combines the richness of coffee with the nutty goodness of walnuts, resulting in a moist and irresistible loaf cake. Whether you're a vegan or simply seeking a delectable dessert option, this recipe will satisfy your taste buds and leave you craving for more.
Ingredients
For The Cake
- 180 g plain flour
- 100 g ground almonds
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 150 g caster sugar
- 30 g chopped walnuts
- 200 ml plant based milk (warmed to room temperature )
- 60 ml strong coffee
- 60 ml melted coconut oil
For the icing
- 25 g vegan butter
- 125 g icing sugar
- 1 tbsp instant coffee powder
- ½ tsp vanilla extract
- 1 splash vegan milk
Instructions
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.
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.
Nutrition
- Calories: 270
Variations and substitutions
There isn't much that I would recommend you to change about this easy coffee cake recipe. Make sure you use unsalted butter for the icing for the best flavour. If you prefer a chunkier texture of cake you could try using walnut halves instead of chopped walnuts.
You can replace the ground almonds with ground walnuts or you can leave out the nuts altogether and have just a regular classic coffee cake.
FAQ's
How long does this loaf cake keep for?
This cake will keep for up to 4 days if kept in a cool place and in airtight container.
How to store this coffee and walnut loaf cake
I store this in a cake dome and it keeps well for up to 4 days at room temperature. Similarly it would keep well in an airtight container in a cool, dark place.
How to serve this coffee walnut loaf cake
I love serving a slice of cake with a cup of coffee and this is perfect for that mid-morning pick-me-up! You can also serve it with vegan cream or vegan ice cream and serve it as a dessert. The perfect dessert or snack for coffee lovers! Also, why not slice it into small slices and serve it with a vegan afternoon tea.
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Buy Now → I hope you enjoy making this coffee and walnut cake recipe. I'd love it if you tag me in your photos of your bake on Instagram - just add the hashtag #wemadethisvegan and I will share it!
If you liked this recipe and have a sweet tooth you might also like my recipes for Vegan Chocolate Chip Banana Bread and Vegan Chocolate Chip and Oat Cookies.
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Scarlet says
This looks so yummy. I can't wait to try this walnut loaf cake.
Janice @FarmersgirlCook says
I love Coffee and Walnut and your cake looks awsome.
Lesley says
Coffee and walnut has to be one of my favourite flavour combinations, what a delicious looking loaf.
Choclette says
This looks so delicious. Even though I'm not vegan, I make a lot of vegan cakes and I'm always surprised at just how good they are. You'd have thought after more than ten years I'd have got over the surprise by now. Anyway, love the idea of ground walnuts in this cake, even if you did use ground almonds this time.
Pinned
Carrie Carvalho says
Yum, coffee and walnut is such a good combo and this looks delicious. Perfect for an afternoon treat with a cuppa.
Kat (The Baking Explorer) says
This looks lovely and yummy!
Nickki says
Coffee and walnut cake is one of my absolute favourites. That looks so good!