Vegan Coffee & Walnut Loaf Cake Recipe!

Hello lovelies,

It’s April 2024, I’ve been creating, writing and sharing recipes with you since the beginning of 2020 and in all that time, I’m yet to share a coffee cake with you all… it’s absolutely criminal and I can only apologies.

So, 4 years later, I thought it was about time to change that and share with you what I can only describe as the BEST coffee & walnut cake you’ll ever taste. Period.

I’ve always given coffee cake a wide birth purely because I didn’t like coffee. That being said, as I’ve grown older and my taste buds have matured, I’ve finally found my love for coffee. Whether that be latte, mocha, espresso, iced coffee – I love it all, so much so that I finally felt ready to take the plunge and indulge in all the coffee cake goodness!

Afterall, coffee cake is up there as one of Britain’s most favourite cakes to enjoy! I basically had fomo and you guys know me well enough by now to know that I can’t be missing out on the goods.

Therefore, today’s loaf cake was created and I can honestly say, with chest, that I have most certainly been missing out on all this coffee goodness! I’m obsessed with todays bake and if your a coffee lover yourself, you will be too.

Oh, and did I mention today’s recipe is vegan too! Inspired by the incredible baking blogger Tamsin, also known as ‘Cupful Of Kale’ on her socials, this recipe has become a firm favourite in my household as will it in yours too.

{ Tamsin’s Recipe: https://cupfulofkale.com/vegan-coffee-and-walnut-cake/ }

So, if you’d like to create this coffee cake yourself, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Desert / Sweet Treat

Servings: 10-12

Prep Time: 10 Minutes

Bake Time: 50-55 Minutes

Decorating Time: 15 Minutes

Overall Time: 80 Minutes


Ingredients You Need For The Coffee & Walnut Loaf:

  • 300g Of Plain Flour
  • 2tsp Of Baking Powder
  • 1.5tsp Of Ground Cinnamon
  • 185g Of Caster Sugar
  • 180ml Of Rapeseed Oil
  • 310ml Of Unsweetened Almond Milk
  • 2tsp Of Vanilla Bean Paste / Extract
  • 75g Of Walnuts, Chopped
  • 3tbsp Of Instant Coffee

Ingredients You Need For Decoration:

  • 140g Of Unsalted Vegan Butter
  • 300g Of Icing Sugar
  • 1tbsp Of Instant Coffee
  • 1tsp Of Vanilla Bean Paste / Extract
  • 75g Of Walnuts, Chopped

How To Make The Coffee & Walnut Loaf:

  • Firstly, gather together your equipment and ingredients, line a 2lb loaf tin with parchment paper and preheat the oven to 160C / 140C Fan / Gas Mark 3.
  • Secondly, in a large mixing bowl, mix together the 300g of plain flour, 2tsp of baking powder, 185g of caster sugar and 1.5tsp of cinnamon until combined.
  • Now, into a separate large bowl, add the 180ml of rapeseed oil, 310ml of unsweetened almond milk and 2tsp of vanilla bean paste.
  • In a cup, mix the 3tbsp of instant coffee with 3tbsp of boiling water and mix together until the coffee has fully dissolved.
  • Now, add all the wet ingredients into the dry and gently mix together until just combined (TIP: do not over mix the mixture as it will become dense).
  • Toss the 75g of chopped walnuts in a little flour (until coated) and then add to the mixture and gently fold through until evenly distributed.
  • Pour the mixture into the prepared loaf tin and gently tap the tin on the work surface to release any air bubbles.
  • Place into the oven and bake for 50-55 minutes or until a skewer inserted into the centre of the loaf cake comes out clean.
  • When baked, remove from the oven and allow to cool fully in the tin.

How To Decorate The Loaf:

  • Once the loaf cake has cooled completely, it’s time to decorate.
  • In a cup, mix the 1tbsp of instant coffee with 1tbsp of boiling water and mix together until the coffee has fully dissolved. Set to one side.
  • Next, in a large bowl, using an electric whisk, beat the 140g of unsalted vegan butter until loosened, light and fluffy.
  • Add the 300g of icing sugar into the bowl making sure you beat well between each addition of icing until combined.
  • Now, add the dissolved coffee and 1tsp of vanilla bean paste and beat until everything has combined and you’ve got a silky smooth buttercream.
  • Spoon the coffee buttercream into a piping bag with a star nozzle attached (I use a Wilton 2D Nozzle) and pipe the buttercream onto the loaf cake.
  • Finally, sprinkle 75g of chopped walnuts across the top of the loaf cake.

That’s your Vegan Coffee & Walnut Loaf Cake prepared, baked and decorated, ready for you to enjoy!

Boy oh boy, I cannot WAIT to make this coffee & walnut loaf again. Just writing today’s post and sharing my photos has my mouth watering all over again. That’s how good it is.

I’ve certainly been converted to the coffee cake life, so be prepared, I’m sure they’ll be another coffee recipe soon *wink wink*.

Shoutout to Tamsin for creating a delicious recipe! Make sure to check her blog out for more incredible vegan recipes.

{ Tamsin’s Blog: https://cupfulofkale.com/ }

Let me know in the comments below if you make this loaf cake yourself and if you do, what your thoughts are on it. Are you a coffee cake lover? Did this meet your standards?

Sending you all tons of love & hugs as always,

Elle xo

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1 Comment

  1. Tory
    April 3, 2024 / 5:24 pm

    Definitely going to give this a try. 😋

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