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
Units
Scale
For The Cake
- 180 g plain flour
- 100 g ground almonds
- 1/2 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
- 1/2 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
