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  • Coffee and Walnut Loaf Cake

    This moist and flavoursome Coffee and Walnut Loaf Cake is made with vegan ingredients and it turns out delicious and moist every single time. It’s perfect for a number of occasions, such as birthdays, potlucks or simply as an afternoon treat. All you need is a bowl, a whisk and a loaf tin!

    A slice of coffee and walnut loaf cake on a black plate on a wooden table top alongside the full loaf.

    Coffee and Walnut Loaf Cake

    Whether you simply love coffee (and walnuts!) or are looking for delicious loaf cake to make for someone’s birthday, this Coffee and Walnut Loaf Cake has got you covered! It’s wonderfully moist and rich in flavour – simply the perfect afternoon treat alongside a cup of coffee. And if you feel like it, you could even share it!

    A hand sprinkling nuts on top of a whole loaf of coffee and walnut loaf cake in front of a black backdrop.

    It’s no secret that I love coffee and coffee flavoured bakes and the combination with nutty flavours is just a dreamy one to enjoy! A loaf cake is simply perfect for a quick and easy vegan bake – whether it’s for your own family or to bring along to a celebration. It’s easily sliced and portioned, which makes it a perfect treat – and also a great bake to keep in the freezer in portion sizes, ready for when the sweet tooth strikes.

    When I was little, my mother would make loaf cakes for my birthday all the time, as she knew it was the one type of cake that would always please me – regardless of its flavouring! And I have to agree it’s such a great crowd-pleaser and you can be sure it will be well-received, wherever you take it.

    Close up of the frosting on a coffee and walnut loaf with the creamy vegan frosting and the walnuts clearly visible.

    INGREDIENTS FOR THIS RECIPE

    For this recipe, you only need a few simple ingredients and the recipe is easily adaptable depending on what you have in your pantry. Here’s what you need to make this coffee loaf cake:

    • flaxseeds
    • hot water
    • oat milk
    • apple cider vinegar
    • plain flour (all-purpose flour)
    • coconut sugar
    • salt
    • walnuts, chopped
    • cinnamon
    • baking powder
    • baking soda
    • espresso (or instant coffee)
    • vanilla extract
    • sunflower oil

    For the icing:

    • icing sugar
    • vanilla extract
    • espresso
    • oat milk
    Two slices of walnut loaf cake laying on a parchment next to the full loaf on a wooden table top.

    How to make a Coffee and Walnut Loaf

    This loaf cake recipe is super easy to create and all you need is a bowl and a whisk! The batter is ready to go into the oven within minutes. Make sure to check out these step-by-step instructions and the recipe video first, before diving into the recipe!

    Step 1: Prepare your ingredients

    Preheat your oven to 180°C (fan-assisted).

    Combine the flaxseeds with the hot water in a small jug and set aside.

    Whisk together the plant milk and apple cider vinegar and set it aside to curdle for 10 minutes.

    Step 2: Combine the dry ingredients

    In a large mixing bowl, combine the plain flour, salt, coconut sugar, cinnamon, baking powder, and baking soda. Stir in the chopped walnuts.

    Once curdled, stir the espresso and vanilla extract into the curdled milk.

    Step 3: Whisk up the batter

    Stir the wet ingredients into the bowl with the dry ingredients until well combined, then set the batter aside for 5 minutes.

    Step 4: Transfer to the oven

    Lightly grease and line a 6 x 9 inch loaf tin, then carefully pour the cake batter into the loaf tin. Gently smooth out the top with a spatula and transfer the loaf to the oven.

    Step 5: Bake

    Bake at 180°C for 40-50 minutes, or until a toothpick comes out clean. Remove it from the oven and allow the loaf to cool for 15 minutes, before carefully removing it from the loaf tin. If you add frosting, make sure your loaf is cooled down completely first before adding the frosting. 

    Step 6: Cake Frosting

    To create the coffee flavoured icing, place the cold vegan butter into a mixing bowl and use an electric whisk to blend it until thick and creamy. The butter should turn pale and almost white in the process. Mix in the cinnamon and espresso, then slowly add the icing sugar spoon by spoon until you get a creamy frosting. Use the frosting on your cold loaf right away or read the notes below for alternative options.

    Step 7: Serving

    Sprinkle some additional chopped walnuts on top of your frosting and serve the loaf sliced – either on its own or with your favourite toppings. I personally love adding almond butter!

    Close up the texture of a slice of vegan loaf cake with a bite taken out of both the loaf and the frosting.

    Can I make this Coffee and Walnut Loaf Cake recipe gluten-free?

    The short answer: yes! Ensure to swap the plant milk in the recipe for a gluten-free alternative and use a gluten-free flour blend intended for baking instead of plain, all-purpose flour. It’s as simple as that!

    Personally, I love using gluten-free Doves Farm flour for baking.

    What if I don’t have coconut sugar to hand?

    No problem at all – you can simply replace the coconut sugar with the same amount of brown sugar. For a fuller flavour, I recommend using dark brown sugar.

    How to store the loaf cake?

    This Coffee and Walnut Loaf is best stored in an air-tight container in a dry place for up to 5 days. Alternatively, you can also freeze the loaf cake and store it in the freezer for up to 3 months. I recommend freezing individual slices, so you can easily have a slice to hand whenever you feel like it.

    Two slices of vegan loaf cake with frosting on a parchment paper

    This Coffee and Walnut Loaf Cake is:

    • vegan-friendly
    • egg-free and dairy-free
    • easily made gluten-free
    • quick and easy to whip up
    • the perfect take-along for an office birthday and a number of occasions
    • full of flavour
    • simple to make
    • satisfying
    • perfect to freeze at home
    Close up of one slice of coffee and walnut loaf cake on a black plate with a small fork placed next to it.

    If you’re making this recipe, I would really appreciate it if you left a review or comment below – I’d love to hear what you think! If you’re sharing it on Instagram, please tag me @romylondonuk 😊

    Print
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    Coffee and Walnut Loaf Cake

    • Author: romylondonuk
    • Prep Time: 15
    • Cook Time: 40
    • Total Time: 55 minutes
    • Yield: 68 slices 1x
    • Category: Cakes and Bakes
    • Method: Baked
    • Cuisine: American
    • Diet: Vegan

    Description

    This moist and flavoursome Coffee and Walnut Loaf Cake is made with vegan ingredients and it turns out delicious and moist every single time. It’s perfect for a number of occasions, such as birthdays, potlucks or simply as an afternoon treat. All you need is a bowl, a whisk, and a loaf tin! 


    Ingredients

    Units Scale
    • 1 tbsp flaxseeds
    • 3 tbsp hot water
    • 200 ml oat milk
    • 1 tbsp apple cider vinegar
    • 300 g plain flour (all-purpose flour)
    • 50 g coconut sugar
    • a pinch of salt
    • 60 g walnuts, chopped
    • 2 tsp cinnamon
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 70 ml espresso (or instant coffee)
    • 1 tsp vanilla extract
    • 120 ml sunflower oil

    For the icing:

    • 130 g cold dairy-free butter (I used Flora, unsalted)
    • 1 tsp ground cinnamon
    • 150 g icing sugar
    • 1 tbsp espresso

    Instructions

    1. Prepare your ingredients: Preheat your oven to 180°C (fan-assisted). Combine the flaxseeds with the hot water in a small jug and set aside. Whisk together the plant milk and apple cider vinegar and set it aside to curdle for 10 minutes.
    2. Combine the dry ingredients: In a large mixing bowl, combine the plain flour, salt, coconut sugar, cinnamon, baking powder, and baking soda. Stir in the chopped walnuts. Once curdled, stir the espresso and vanilla extract into the curdled milk.
    3. Whisk up the batter: Stir the wet ingredients into the bowl with the dry ingredients until well combined, then set the batter aside for 5 minutes.
    4. Transfer to the oven: Lightly grease and line a x x x loaf tin, then carefully pour the cake batter into the loaf tin. Gently smooth out the top with a spatula and transfer the loaf to the oven.
    5. Bake: Bake at 180°C for 40-50 minutes, or until a toothpick comes out clean. Remove it from the oven and allow the loaf to cool for 15 minutes, before carefully removing it from the loaf tin. If you add frosting, make sure your loaf is cooled down completely first before adding the frosting. 
    6. Whip up the cake frosting: To create the coffee flavoured icing, place the cold vegan butter into a mixing bowl and use an electric whisk to blend it until thick and creamy. The butter should turn almost white in this process. Mix in the cinnamon and espresso, then slowly add the icing sugar spoon by spoon until you get a creamy frosting. Use the frosting on your cold loaf right away or read the notes below for alternative options. 
    7. Serving: Sprinkle some additional chopped walnuts on top of your frosting and serve the loaf sliced – either on its own or with your favourite toppings. I personally love adding almond butter!

    Notes

    If you’re using a different type of vegan butter for your frosting, you might need to tweak the amount of icing sugar slightly. I recommend adding the full 150 g in small batches and if it’s too runny, add spoonfuls of additional sugar until it gets the texture you desire. If it’s too thick, simply add very small amounts of water or plant milk until you get your desired thickness. 

    For the frosting, make sure your vegan butter is cold and comes straight from the fridge. To make it easier on your electric whisk, I recommend cutting the butter into cubes before you start whisking. 

    If you want to make your frosting in advance, simply whip it up, cover the bowl and keep it in the fridge until you’re ready to use it. Before spreading it onto your loaf, give it another quick whisk. 

    Keywords: coffee and walnut loaf cake, coffee cake recipe, coffee loaf cake recipe, vegan coffee and walnut loaf cake recipe, walnut loaf cake, vegan loaf cake

     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!

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    1 Comment

    1. Jackie G
      December 22, 2021 / 10:22 am

      Loved the flavour of this loaf!






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