Coffee and Walnut Cake

Lisa Onykhonie

Moist, light and perfect with a hot drink, this vegan coffee and walnut cake recipe really does tick all the boxes.

Recipe serves: 4

Prep time: 15 mins

Cooking time: 25 mins

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Ingredients

For the cake:

100g/4oz dairy-free spread/margarine

150g/6oz soft brown sugar

200g/8oz self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tbsp instant coffee granules dissolved in 200ml/8 fl oz boiling water (or cooled espresso/filter coffee)

1 tsp white wine or cider vinegar

1 tsp xanthan gum

100g/4oz roughly chopped nuts (walnuts, pecans, or hazelnuts) – reserve 25g/1 oz to top the cake

For the vegan butter-cream icing/frosting:

1 tbsp coffee dissolved in 3 tbsp boiling water

200g/8oz icing sugar

50g/2oz dairy-free spread/margarine, softened

Moist, light and perfect with a hot drink, this vegan coffee and walnut cake recipe really does tick all the boxes.

Recipe serves: 4

Prep time: 15 mins

Cooking time: 25 mins

Method

Make up the coffee and set to one side to cool.
Pre-heat the oven to 170C/160C Fan/325F/Gas3.
Cream the spread and sugar.
Add all of the remaining ingredients (reserving 25g/1oz of the nuts) and mix until just combined.
Divide the mixture between 2 greased and lined 7″ sandwich tins.
Bake for 20-25 mins until the cakes are firm and spring back slightly if pressed gently in the centre.
Turn out onto a wire rack and remove the greaseproof paper.
Allow to cool before icing.
Soften the spread in a bowl and stir in the icing sugar.
Mix together, adding just enough of the coffee to make a thick, spreadable icing.
Spread in the middle and on top of the cake.
Decorate the top of the cake with the remaining nuts.

Suitable for freezing.

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