coffee and walnut cake
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Coffee and Walnut Cake
Serves 8
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. Cake
  2. 2 tbsp (40 ml) double-strength brewed coffee, or coffee substitute, cooled
  3. 1 cup soy milk
  4. 1 tbsp apple cider vinegar
  5. 1/3 cup oil
  6. 1 tsp vanilla extract
  7. 2 cups wholemeal flour
  8. 1 tsp bicarbonate of soda
  9. 1 tsp baking powder
  10. ½ tsp salt
  11. ¾ cup sugar
  12. ½ cup walnuts, chopped, plus 8 walnut halves to decorate
  13. Coffee icing
  14. ½ cup dairy-free spread
  15. pinch salt
  16. 2 cups icing sugar, sifted if lumpy
  17. 1 tsp vanilla extract
  18. 1-2 tbsp (40 ml) double-strength coffee, or coffee substitute, cooled
Instructions
  1. Preheat the oven to 170 °C/325 °F/Gas 3
  2. Grease and line the base of two 20 cm (8”) round cake tins, or a 20 cm x 30 cm (8” x 12”) rectangular tin, or a 12 hole cupcake tin.
  3. First, brew a cup of double-strength coffee or coffee substitute and leave to cool. In a small bowl or jug, whisk together the soy milk and apple cider vinegar and leave for a few minutes before whisking in the oil, vanilla extract and coffee.
  4. Sift the flour, bicarbonate of soda, baking powder and salt. Add the sugar to the flour mixture.
  5. Mix the wet and dry ingredients together and beat until smooth. If the mixture is too dry, add a little more soy milk until the mixture drops easily off a spoon. Stir in the chopped walnuts. Fill the tins you are using evenly.
  6. Bake 20–30 minutes (depending on the size of your tin) until the sponge comes away slightly from the side of the tin. Leave the cakes in the tins for five minutes, then turn out onto a cooling rack. When cool, frost with coffee icing.
  7. For the icing, beat the spread, salt and half a cup of icing sugar in a mixer or food processor until light and fluffy. Add the remaining sugar, half a cup at a time, blending well after each addition. When all the sugar is incorporated, add the vanilla and a tablespoon of the coffee and blend well. The icing should be light, creamy and fluffy. If it seems too runny, don’t add any more coffee, and sift in a little more icing sugar. If it is too firm, add the other tablespoon of coffee, or a little soy milk.
  8. Ice the cake and decorate with walnut halves.
Adapted from divinevegan.com
Adapted from divinevegan.com
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