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Coffee and Walnut Loaf Cake

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6-8 slices 1x
  • Category: Cakes and Bakes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan


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! 


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


  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!


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

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