Vegan Coffee & Walnut Cake
With crunchy walnuts in a soft coffee-flavoured sponge cake, this vegan coffee & walnut cake is a classic for a coffee morning or tea break
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Brew a couple of coffees and settle down for a natter over a slice of this vegan coffee & walnut cake.
With soft coffee-flavoured sponge and crunchy crushed walnuts, it’s the perfect cake for a morning catch up.
The creamy coffee buttercream filling balances the textures of this delicious cake, and adds a layer of sweetness that’s irresistible.
How to adapt this recipe into vegan coffee & walnut cupcakes:
This recipe yields around 24 cupcakes, so halve the recipe for a batch of 12.
Once mixed, spoon your cake mixture into cupcake cases in a cupcake tray or muffin pan, until the cases are 2/3 full.
Bake the cupcakes at 180°C for 25-30 minutes. You can test if they’re fully cooked by inserting a toothpick into the centre of one cake. If it comes out clean, the cake is done.
Once cooled, pipe or spread your buttercream on top of each cupcake. You can decorate the top of each cupcake with a walnut half or coffee bean.
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Calories: 510
Servings: 12
Rating:
Nutritional information per serving:
Serving size
149g
calories
510
fat
23g
saturates
3.9g
carbs
74g
sugars
44g
fibre
2g
protein
5.6g
salt
0.98g
Total Time: 1 hour 15 minutes
Calories: 510
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the sponge
- 0.33333333333333 0.33333333333333 tsp cider vinegar
- 33.333333333333 33.333333333333 ml plant-based milk (we used soya)
- 37.5 37.5 g self-raising flour
- 25 25 g caster sugar
- 0.16666666666667 0.16666666666667 tsp baking powder
- 18.75 18.75 g dairy-free butter
- 0.16666666666667 0.16666666666667 Tbsp granulated coffee, mixed with
- 0.25 0.25 Tbsp dairy-free milk
- 8.3333333333333 8.3333333333333 g walnuts, crushed
- For the buttercream
- 18.75 18.75 g icing sugar
- 4.1666666666667 4.1666666666667 g dairy-free butter
- 0.083333333333333 0.083333333333333 Tbsp granulated coffee, mixed with
- 0.083333333333333 0.083333333333333 Tbsp hot water
- You will also need
- 10" non-stick cake tin
Method
- Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the dairy-free milk and leave to curdle slightly, creating buttermilk.
- Next, in a bowl, add the self-raising flour, caster sugar, baking powder, dairy-free butter, buttermilk and coffee mixture. Beat with a wooden spoon or an electric mixer until smooth, then fold in the walnuts.
- Pour the mixture into a non-stick cake tin and place into the oven to bake for roughly 60 minutes. Remove the cake from the oven once cooked, then place on a cooling rack to cool down.
- Whilst the cake is cooking, make the buttercream. Beat the icing sugar, dairy-free butter and coffee mixture together in a bowl until smooth. Once cool, cut the cake in half and fill with buttercream.
Get baking with more easy and delicious vegan cake recipes
