Coffee and Walnut Cake

Name: Coffee and Walnut Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 10
Cuisine: British
Ingredients: 400 g/14 oz (3 cups) self-raising (self-rising) flour; 5 tbsp instant coffee granules; 1 tsp baking powder; 240 g/8½ oz (scant 2¼ cups) caster sugar; 200 g/7 oz icing (confectioner’s) sugar, sifted; 160 g/5¾ oz (⅔ cup) dairy-free butter; 160 ml/5¼ fl oz (⅔ cup) vegetable oil; 400 ml/14 fl oz (1¾ cups) unsweetened dairy-free milk; a few walnut halves, for decorating; 130 g/4½ oz (1 heaped cup) chopped walnuts

Preparation info

Serves
10

Difficulty
Easy
Ready in
40 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

This bittersweet cake is perfect with a cuppa. I love the slight crunch you get from the chopped walnuts, paired with the soft, velvety coffee buttercream.

Ingredients

5 tbsp instant coffee granules
400 g/14 oz (3

Europe
United Kingdom
Mediterranean
Vegan
Cake

Method

Make a paste with the coffee granules and 4 tablespoons of boiling water and leave to cool.
Preheat the oven to 160°C fan/180°C/350°F/gas 4 and grease two 23cm/9in round cake tins with a circle of greaseproof paper.
In a large