It’s just a perfect coffee and walnut loaf, made vegan.
Vegan Coffee and Walnut Loaf
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!
Finding those photos on Insta made me realise that I’ve been promising to share this recipe for the last three years!
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!
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Coffee and Walnut Loaf (Vegan)
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
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.