Coffee and Walnut Loaf (Vegan)

Coffee and Walnut Loaf, sliced to show the inside.

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.

Course Baked Goods, Cake

Cuisine English

Diet Vegan

Keyword coffee and walnut cake, loaf cake, vegan baking

Prep Time 20

Cook Time 35

Servings

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

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