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Coffee and Walnut Loaf, sliced to show the inside.

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.
Course Baked Goods, Cake
Cuisine English
Diet Vegan
Keyword coffee and walnut cake, loaf cake, vegan baking
Prep Time 20 minutes
Cook Time 35 minutes
Servings 10
Calories 494kcal


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.


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


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