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Vegan Coffee and Walnut Cake
This decadent vegan Coffee and Walnut Cake is easy to make, and a real showstopper. Light and nutty sponge layers filled with fluffy coffee buttercream.
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Ingredients
For the Cake:
- 3 tablespoon instant coffee powder or granules mixed with 2 tablespoon boiling water
- 450 g self-raising flour
- 270 g caster sugar
- 2.5 teaspoon baking powder
- 450 ml soya milk
- 150 ml rapeseed oil (or other flavourless oil)
- 100 g walnuts
For the Buttercream:
- 2 tablespoon instant coffee powder or granules mixed with 1 tablespoon boiling water
- 200 g dairy-free block margarine at room temperature
- 400 g icing sugar
- pinch salt
- 2 tablespoon dairy-free single cream optional
- 50 g walnuts
Instructions
For the Cake:
- Mix the instant coffee and boiling water to a paste and leave to cool.
- Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Grease and line two 23cm / 9 inch cake tins with a circle of baking parchment or greaseproof paper.
- Roughly chop the walnuts and set aside.
- In a large bowl, combine the dry ingredients (flour, caster sugar and baking powder).
- In a jug, mix the wet ingredients (milk, oil and cooled coffee mixture), then add these to the dry ingredients. Mix until smooth.
- Stir through the chopped walnuts, then divide the mixture evenly between the two tins. Tap each tin firmly on the work surface to remove small bubbles, then bake for 18-22 minutes until an inserted skewer or knife comes out clean.
- Leave to cool in the tin for a few minutes, then turn out onto a wire rack, remove the baking parchment and leave to cool completely. Ideally, it is best to leave the fully cooled cakes in an airtight tin or container overnight, to layer with buttercream the following day, (this helps the cakes to soften and stops a crust forming), but if you don't have time, just make sure they are completely cool throughout before starting to layer and decorate them.
For the Buttercream:
- Mix the instant coffee and boiling water to a paste and leave to cool.
- In a food mixer or large bowl with electric whisk/mixer, mix the dairy-free margarine and icing sugar until fully combined, then add the coffee mixture, salt and cream, and whisk until light and fluffy.
- Spread about a third of the buttercream over the bottom layer of the cake. Put the top layer in place and spread half the remaining buttercream over the top. Pipe the remaining buttercream in small rosettes around the edge of the cake.
- Finely chop the walnuts and scatter over the cake.
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Notes
Work quickly once you have combined the wet and dry ingredients. The raising agent will get to work straight away creating tiny bubbles, and you want these to form in the oven, not on your worktop!
If you can, store the cooled cakes overnight in an airtight tin before icing. This process draws moisture through the cakes and makes them deliciously soft and moist.
This recipe was previously published in larger quantities for a triple-layer cake, but after much feedback readers wanted a two-tier cake instead. If you want to make the cake in its original quantities, just adjust the recipe to 16 slices when you go to print the recipe.
Nutrition
Serving: 1sliceCalories: 686kcalCarbohydrates: 88gProtein: 8gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 16gTrans Fat: 0.05gSodium: 270mgPotassium: 233mgFiber: 2gSugar: 57gVitamin A: 747IUVitamin C: 3mgCalcium: 129mgIron: 1mg
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