Super easy Vegan Coffee Walnut Cake Recipe – perfect if you have some walnuts in the cupboard! Made with flax seeds, vanilla, and instant coffee.
This Vegan Coffee Walnut Cake Recipe turned out so much better than I could 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 😉
What you’ll need to make this Vegan Coffee Walnut Cake Recipe
Ingredients
- Flaxseeds
- Hot water
- Self-raising flour
- Maple syrup
- Walnuts
- Cinnamon
- Baking powder
- Coffee – either instant coffee or fresh
- Soya milk
- Rapeseed oil
- Coconut oil
For the icing:
- Icing sugar
- Chai tea (ready-made or a chai tea bag soaked in the fridge overnight)
- Vanilla essence
- Soy milk
How to make this Vegan Coffee Walnut Cake Recipe
How to make your vegan cake cake
To start with, mix your flaxseeds with your 3 Tbsp of hot water and set them aside for 10 minutes. While you’re waiting, mix together the flour, baking powder and cinnamon and add a handful of walnuts.
Extra Tip: Be sure to leave some whole walnuts to decorate your cake with at the end.
Now blend together with your coffee and soy milk along with your maple syrup and add the rapeseed oil.
Next, you’ll need to go and get your flaxseeds out of the fridge and add them to the flour mix. Then slowly add the liquids to this mixture whilst stirring with a spatula.
Once you’ve done that, use the coconut oil to grease the inside of a cake tin (I used a round one) and add your cake mix to the tin.
Extra Tip: Personally, I don’t like using baking paper for cakes because it can easily get stuck to the cake and ruin it. So instead I grease up the tin and lightly dust it with some flour.
For the final step of making the cake, bake it in an oven for 30 minutes at 180ºC. Once you’ve taken the cake out of the oven, be sure to let it cool down completely before adding the icing…
How to make your vegan icing
Put all your icing sugar in a bowl and slowly add your chai tea and vanilla essence whilst stirring the mixture with a fork. Add a smidge of soy milk until the mixture is smooth – but be careful not to make it too thick.
Extra Tip: If it it starts looking a little runny simply add more icing sugar to balance it out. But not too much, this icing should be thick but not too thick and definitely not crumbly.
Once your cake has cooled down from being in the oven, gently pour the icing onto the cold cake, add your leftover walnuts to the top for decoration and put it in the fridge to set.
This recipe is:
- 100% vegan
- coffee-licious
- easy to make
- egg-free
- dairy-free
- nutty
Vegan Coffee Walnut Cake
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 1 cake 1x
- Category: Cake
- Method: Baking
- Cuisine: German
- Diet: Vegan
Description
Super easy Vegan Coffee Walnut Cake Recipe topped with a vanilla chai frosting is perfect if you have some walnuts in the cupboard! Made with flax seeds, vanilla, and instant coffee.
Ingredients
- 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
Instructions
- 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.
Keywords: cakes, vegan walnut coffee cake, vegan cake, vegan bake
Looking for more vegan cake recipes? Check out my Cakes & Bakes section – here are some of my favourite baking recipes:
- Vegan Hazelnut Macaroons Recipe (German Style)
- Easy Vegan Spritz Cookies Recipe
- White Chocolate Biscoff Rocky Road Recipe
- Vegan Apple Cinnamon Buns Recipe
