Coffee and Walnut Cake
Soft vegan coffee and walnut cake with a light and irresistible cream cheese frosting
DESSERTS
Total
45min
Prep
20min
Cook
25min
Servings:slices
For the Cake:
- 3 tbspInstant Coffee (for a stronger flavour, use 4 tbsp)
- 3 tbspBoiling Water
- 230 grSelf-Raising Flour
- 0.50 tspBaking Soda
- 180 grSugar
- 240 mlSoy Plant Milk
- 6 tbspVegetable Oil
- 1 tspVanilla Extract
- 1 tspVinegar
- 100 grChopped Walnuts
For the 'Cream Cheese' Frosting:
- 50 grVegan Cream Cheese (I used Violife)
- 30 grVegan Butter (I use Alpro)
- 0.50 tspVanilla Extract
- 50 grSugar
- 2 tbspSoy Plant Milk
- 4 tbspAquafaba (whipped to stiff peaks)
For the Decoration:
- 3 tbspChopped Walnuts
Coffee and Walnut Cake
Soft vegan coffee and walnut cake with a light and irresistible cream cheese frosting
DESSERTS
Total
45min
Prep
20min
Cook
25min
Servings:slices
INGREDIENTS
For the Cake:
- 3 tbspInstant Coffee (for a stronger flavour, use 4 tbsp)
- 3 tbspBoiling Water
- 230 grSelf-Raising Flour
- 0.50 tspBaking Soda
- 180 grSugar
- 240 mlSoy Plant Milk
- 6 tbspVegetable Oil
- 1 tspVanilla Extract
- 1 tspVinegar
- 100 grChopped Walnuts
For the 'Cream Cheese' Frosting:
- 50 grVegan Cream Cheese (I used Violife)
- 30 grVegan Butter (I use Alpro)
- 0.50 tspVanilla Extract
- 50 grSugar
- 2 tbspSoy Plant Milk
- 4 tbspAquafaba (whipped to stiff peaks)
For the Decoration:
- 3 tbspChopped Walnuts
INSTRUCTIONS
For the Cake:
- 1Preheat the oven to 180°C. Grease a rectangular tin with oil/butter and dust with flour.
- 2Mix the instant coffee with the boiling water and let cool.
- 3In a large bowl, mix the flour, baking soda and sugar.
- 4Add the soy plant milk, the cooled coffee, oil, vanilla extract and vinegar. Mix well until you get a smooth batter.
- 5Gently fold in the chopped walnuts. Pour the batter into the tin and spread evenly.
- 6Bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool in the tin for 30 minutes, then turn out onto a wire rack. Let cool completely.
For the 'Cream Cheese' Frosting:
- 1In a bowl, beat the vegan cream cheese, vegan butter and vanilla extract until smooth and homogeneous.
- 2Add the sugar and beat well until fully incorporated.
- 3Add the soy plant milk and mix again.
- 4In a separate bowl, whip the aquafaba to soft peaks, then measure out 4 tablespoons of the whipped aquafaba.
- 5Gently fold the whipped aquafaba into the cream cheese frosting, mixing carefully to keep it light.
For the Decoration:
- 1Once cool, spread the cream cheese frosting over the cake and decorate with the chopped walnuts. Cut into 16 pieces and serve.
NOTES
- For best results, whip the aquafaba well-chilled and add a little lemon juice, which will help achieve a firmer texture.
- Aquafaba may take 10 to 15 minutes to whip to stiff peaks.
- Use the aquafaba immediately after whipping to ensure the light texture of the frosting.
- Store the cake in an airtight container in the fridge for up to 5 days.
- This cake was inspired by [Baked By Clo] (https://bakedbyclo.com/vegan-coffee-and-walnut-cake/)