Vegan Coffee And Walnut Cake Recipes
VEGAN COFFEE AND WALNUT CAKE
Vegan coffee and walnut cake - this easy coffee and walnut traybake cake is deliciously soft and moist. Topped with a cloud of light and fluffy coffee buttercream this is the perfect cake for serving a crowd.
Provided by Domestic Gothess
Categories Dessert
Number Of Ingredients 18
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.
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- Put maple syrup, vanilla extract and coffee at the bottom of a blender. Add approximately one quarter of the drained cashews (discard the water) and blend until super smooth.
- Proceed to blend the cashews until super smooth, quarter by quarter. If your blender is getting stuck, try breaking an air pocket that tends to form under the mixture of the surface with a spatula while the blender is operating (but please be extra careful not to go anywhere near the blades). If that does not help add a touch of plant milk, but no more than 1-2 tbsp of thin milk. This should help your blender churn the thick mixture.
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- Put maple syrup, dissolved coffee, vanilla extract and melted coconut oil at the bottom of a blender. Add approximately one quarter of the drained cashews (discard the water) and blend until super smooth.
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