This vegan coffee and walnut cake is soft, fluffy, and packed with rich coffee flavour and crunchy walnuts. It’s an easy reliable recipe made without eggs or dairy which delivers the classic light sponge and smooth coffee frosting you’d expect from this beloved British favourite. It’s perfect for afternoon tea or as a simple celebration cake. It’s the one I tun to again and again throughout the year.

With simple ingredients and clear steps, it’s ideal for both experienced bakers and anyone new to vegan baking.

Vegan Coffee and Walnut Cake

My children grew up with the comforting smell of familiar bakes wafting through the house so, like my Vegan Victoria Sponge,Traditional Vegan Christmas Cake, Carrot Cake and my Chocolate Fudge Cake, I had to veganise my Coffee and Walnut Loaf sharpish or face a family mutiny!

I have made this cake as a large occasion cake for birthdays and to share with my Mum on Mother’s Day but it also turns up on a Saturday afternoon with a cup of tea and a good book.

This time I’ve made it as a loaf cake because this is the form we usually eat our cakes in. It is quick and simple and perfect for afternoon tea.

Frosting a Loaf Cake

More often than not I don’t ice my loaf cakes at all! While I do love an occasional bit of frosting I tend to save it for treats, rather than offering it as a matter of course. 

This one often graces our table in all its naked glory. It is moist, fluffy and nutty enough to hold its own!

However, if I’m feeling fancy I slather it with coffee buttercream and liberally sprinkle it with roughly chopped walnuts! 

Serve it up with your afternoon cuppa of choice, put your feet up, do nothing. I give you permission!

FAQ

Can I Freeze Coffee and Walnut Cake? Yes you can! Let it cool completely and then wrap it in baking parchment, pop it in a suitable container and freeze for up to 3 months. Defrost it completely before icing it. 

Can I Bake Coffee and Walnut Cake Without Walnuts? This recipe works well as a plain coffee cake without walnuts or you can replace the walnuts with pecans or hazelnuts. 

Looking For More Traditional Cakes, Made Vegan?

You might also like:

• Vegan Carrot Cake This moist, warmly spiced vegan carrot cake is a firm family favourite.
• Easy Vegan Sponge Cake  The most popular bake on my site for very good reason!
• Sticky Ginger Cake My Granny’s recipe, made vegan. It is fluffy and light yet full of depth and rich sticky flavour. 
• Chocolate Fudge Cake Always a hit, rich and chocolatey and perfect at any time of year.

Coffee and Walnut Loaf (Vegan)

This is everything a coffee and walnut loaf cake should be. It is light, fluffy, nutty and deliciously finished with coffee buttercream and crushed walnuts.  

It's just a perfect coffee and walnut loaf, made vegan.

5 from 1 vote

Print Pin Rate

Course: Baked Goods, Cake

Cuisine: English

Diet: Vegan

Keyword: coffee and walnut cake, loaf cake, vegan baking

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 10

Calories: 494kcal

Author: Chris Mosler | Thinly Spread

Ingredients

For the Cake

• 3 tablespoons strong coffee, cooled
• 275 g plain (all purpose) flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 150 g caster sugar
• 75 g chopped walnuts
• 225 ml soy milk
• 2 teaspoon cider vinegar
• 75 ml sunflower oil
• 1 teaspoon vanilla extract

Coffee Buttercream Icing (Optional)

• 100 g vegan baking block with a high fat content Stork or Naturli work well here
• 350 g icing sugar sifted + more if needed
• 1 teaspoon vanilla extract
• 2 tablespoons strong coffee, cooled

UK Measurements - US Measurements

Cook ModePrevent your screen from going dark

Instructions

To Make The Cake

• Preheat oven to 180C/350F
• Grease and line a 2lb loaf tin with non stick baking parchment.
• Add the cider vinegar to the milk and leave to stand until lumpy and curdled - about 5 minutes.
• Sift the flour, bicarbonate of soda, baking powder and salt into a large mixing bowl.
• Add the sugar and stir to combine.
• Add the chopped walnuts and stir them in.
• Whisk oil, vanilla and cooled coffee into the milk mixture and pour into the flour mixture. Beat with a spoon until combined and you have a thick batter.
• Spoon into your prepared tin, smooth the surface and bake in the preheated oven for 30 - 35 minutes or until browned and a skewer comes out clean when you poke it.
• Leave to cool in the tin for 5 minutes then transfer to a cooling rack and cool completely.

To Finish (Optional)

• Make the coffee buttercream by beating the butter until light and fluffy. This should only take a minute or two, don't overbeat.
• Add the sifted icing sugar 1/2 a cup at a time, beating well between additions.
• Add the vanilla extract very slowly, beating between each addition.
• Add the cooled coffee very slowly, beating between each addition.
• Sprinkle in a bit more icing sugar a little at a time if necessary to get the required consistency.
• If it goes too stiff, add a tiny bit of dairy free milk to thin it.
• Spread on the top of your cooled cake and sprinkle with chopped walnuts.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 494kcal | Carbohydrates: 73g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 304mg | Potassium: 141mg | Fiber: 1g | Sugar: 50g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg

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