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