This recipe for Vegan Coffee Walnut Cake has simply turned out so much better than I would have dreamed – and funnily, it came about in a pretty spontaneous kind of way. What to do when you have too many walnuts in the house? Right, a walnut cake. And what goes with walnuts better than anything else? Coffee!
That was pretty much my thought process when I found a massive bag of walnuts at the back of my cupboard, which were going off soon. A good excuse to make a cake! (not that I would need an excuse for this ;))
What a perfect snack this Vegan Coffee Walnut Cake was – especially with the sweet chai-style topping!
Hope you will enjoy this quick and easy recipe – let me know how it turned out in the comments, if you make this 😉
Delicious, yet simple recipe for Vegan Coffee Walnut Cake finalised with a vanilla chai frosting.
- 1 tbsp flaxseeds
- 3 Tbsp hot water
- 300g self-raising flour
- 3 Tbsp maple syrup
- 50g walnuts, plus more for decoration
- 2 tsp cinnamon
- 1 tsp baking powder
- 4 Tbsp coffee – either instant coffee or a fresh one
- 200 ml soya milk
- 120 ml rapeseed oil
- coconut oil for the baking dish
For the icing:
- 2 cups icing sugar
- 1–2 Tbsp chai tea (ready-made or a chai tea bag soaked in the fridge over night)
- 1/2 tsp vanilla essence
- 2–3 tbsp soy milk
- Mix the flaxseeds with the hot water and set aside for 10 minutes.
- Mix the flour with the baking powder and cinnamon, then add in a handful of walnuts, leaving some nuts left over for the cake decoration at the very end.
- In a large jug blend the coffee and soy milk with the maple syrup, then add the rapeseed oil.
- Once combined, add the flaxseed-mixture to the flour-mix and slowly add the liquids whilst stirring with a spatula.
- Oil a baking tin (I used a round one!) with coconut oil and add the mixture to the tin. I prefer not to use baking paper for my cakes, as it gets easily stuck on the cake and ruins it. Instead I prefer oiling the tins and then lightly dusting with a little flour.
- Bake in the oven for 30 minutes at 180 degrees, remove the cake and let it cool completely before adding the icing.
For the icing:
- Add 2 cups of icing sugar to a bowl, then slowly add the chai tea and vanilla essence whilst stirring with a fork.
- Add in a little soy milk until the mix is smooth, but thick. If it gets too runny, add more icing sugar. The consistency is supposed to be thick, but not crumbly.
- Gently pour the icing onto the cold cake, decorate with the leftover walnuts and transfer the cake to the fridge to set.
Looking for more vegan cake recipes? Check out my Cakes & Bakes section!