Coffee Walnut Cake

Sue Daniels

An oldie but a goodie. This recipe uses rustic measurements- no measuring cups required!

For the cake:

2 mugs of self-rising flour
1 mug soft brown sugar
2 tablespoons fine coffee powder
1/2 mug sunflower oil
3/4 mug rice milk or Soy milk (rice milk makes it lighter)

For the icing:

2.5 cups powered sugar
4 Tablespoons vegan butter or margarine
4 Tablespoons non-dairy milk flavored with coffee powder to taste
walnuts, chopped

Blend all of the cake ingredients together and pour equally into 2 round 7 ½ x 1 ½ oiled and lined baking tins.
Cook on a med high heat (approx. 350 degrees) for 20-30 minutes.
Beat icing ingredients together. When cake is cool, fill and frost with buttercream and garnish with chopped walnuts

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