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.