Coffee & Walnut cake (Vegan)
I don’t think you can beat an old fashioned COFFEE & WALNUT CAKE, apart from this scrumptious dairy-free one that I made today with a luscious mascarpone filling & frosting!
My recipe for the base sponge is similar to my carrot cupcake one but obviously without the carrots, & it’s easy & quick to whip together.
I really love the coffee flavour, so I added it to both the sponge & frosting. For the frosting I used vegan mascarpone, icing sugar & espresso coffee. This combination is just the right texture, with a lovely coffee flavour that’s not too sweet.
This is such a light, moist cake with a great ‘espresso kick’ & crunchy walnuts that’s simply perfect with a cuppa ☕️
Mangia, mangia! 👩🏻🍳
Coffee & walnut cake recipe:
250g plain flour (sifted)
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
60ml strong espresso coffee (that you make)
100ml almond milk
125ml vegetable oil
150g soft brown sugar
50g walnuts - chopped
Coffee mascarpone frosting
250g mascarpone (vegan)
30-40 ml strong espresso coffee
6/7 tbsps icing sugar (sifted)
8-10 whole walnuts for decoration
Serves 8-10
1. Preheat the oven to 160°C fan. Grease 2 x 20cm cake tins & line with baking parchment/greaseproof paper.
2. In a large bowl mix together the sifted flour, baking powder, bicarb & sugar. Add the oil, strong coffee & milk & stir, finally adding the walnuts & a pinch of salt, making sure it’s well combined.
3. Divide the mixture evenly between the 2 tins. Tip: I did weigh to ensure the mixture was the same weight in each tin.
4. Bake in the oven for approximately 20-25 minutes, but check one with a skewer & if it comes out clean its cooked, otherwise bake for a little longer.
5. Take out of the oven & let them cool completely. Make your frosting in the meantime.
6. For the coffee mascarpone frosting, mix all the ingredients in a bowl with a small whisk. The mixture will thicken slightly but will still be light.
7. Use half of the frosting to sandwich the cakes together. Cover the top with the remaining frosting & using a fork make a pattern on top. Finally decorate with the remaining walnuts.
8. Before serving I put the cake in the fridge for a little while.
9. Keep the cake in airtight container in the fridge for 2-3 days.
