Best Vegan Walnut Cake with Coffee - Simple & So Delicious
This vegan walnut cake with coffee will be your new obsession, it's indulgent and so cozy, perfect for these perfect dreamy autumn afternoons!
Ingredients
Dry ingredients
- 200 grams/ 1 ½ cups all-purpose flour
- 100 grams/ 1 cup ground walnuts
- 150 grams/ ¾ cup raw cane sugar
- 1 packet baking powder 1 tbsp
- ½ tsp baking soda
- pinch of salt
Wet ingredients
- 90 ml/ ⅓ cup + 1 tbsp strong coffee cooled
- 90 ml/ ⅓ cup + 1 tbsp unsweetened soy milk
- 80 ml/ ⅓ cup neutral oil rapeseed or sunflower
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Cream ingredients
- 400 ml/ 1 ⅔ cups vegan whipped cream
- 4 tbsp powdered sugar
- 2 tsp cold coffee
- 100 grams/ 3.5 oz / about ½ cup vegan cream cheese or mascarpone
- 30-40 grams/ ¼ cup ground walnuts
Instructions
Cake layers instructions
- Preheat your oven to 180 °C / 350 °F (fan).
- In a large bowl, combine all the dry ingredients and whisk them together until evenly mixed. In a second bowl, whisk together all the wet ingredients.
- Now pour the wet mixture into the dry and gently stir until just combined. Try not to overmix here, the batter should stay light and fluffy, not dense.
- Oil them up and divide the batter evenly between the two cake pans (about 375–400 g / 13–14 oz per pan). Bake for 25–30 minutes, or until a toothpick or fork comes out clean.
- Let the cakes cool completely on a wire rack. This can take up to an hour depending on the room temperature.
Cream instructions
- Whip the vegan cream until it forms stiff peaks.
- In another bowl, mix the vegan cream cheese/mascarbone with the cooled coffee, powdered sugar and ground walnuts. Add 1 tablespoon of cornstarch to help the mixture firm up. Stir until smooth and no lumps remain.
- Gently fold this mixture into the whipped vegan cream until fully combined. Chill the cream for 15–20 minutes.
Assembling instructions
- Place the first cake layer on a serving plate. Spread a generous layer of cream on top. Place the second cake layer over it and cover the entire cake with the remaining cream. Use as much as you like, you might have a little leftover.
- Decorate as you wish and chill the cake for another 30 minutes so everything sets nicely. I like to finish it with grated walnuts and walnut halves on top. Enjoy!
