Vegan Coffee And Walnut Cake Recipes

VEGAN COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180°C/350°F/gas mark 4. Grease a 30x23 cm/9x12 inch roasting tin or traybake tin and line it with baking parchment.
• Whisk together the softened vegan block butter and light brown soft sugar with an electric mixer for a good few minutes until it is very light and fluffy.
• Add the yogurt, milk, vanilla extract, self-raising flour, baking powder, bicarbonate of soda, salt and instant espresso powder.
• Whisk gently until everything is well combined but take care not to over-mix the batter as that can make the cake tough.
• Fold through the chopped walnuts then transfer the batter to the prepared tin, spread it level and bake for around 25-35 minutes until a skewer inserted into the centre comes out clean.
• Leave the cake to cool in the tin then carefully lift it out using the baking parchment and place on a serving platter. (At this point you can also wrap and freeze it if you like).
• To make the buttercream, whisk together the softened vegan block butter and vegetable shortening until they are well combined.
• Mix together the instant espresso powder and milk to make a paste. Add the coffee paste to the butter mixture along with the sifted icing sugar and vanilla extract.
• Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.
• If the buttercream is too thick you can whisk in a little extra milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.
• Spread the buttercream over the top of the cake and decorate as you like with chopped walnuts, cacao nibs and chocolate coffee beans.