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Vegan Coffee and Walnut Cake

Fluffy coffee flavoured sheet cake with walnuts and cream cheese frosting.

Course Dessert
Cuisine vegan
Keyword vegan coffee and walnut cake
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 slices
Calories 334 kcal

Ingredients

  • 2 Tablespoons Instant coffee granules (This gives the cake a subtle coffee flavour. Use 3 tablespoons if you like a stronger flavour)
  • 230 g Self-raising flour
  • ½ Teaspoon Baking soda
  • 180 g Caster sugar
  • 240 ml Soy milk (sub for oat or almond milk)
  • 6 Tablespoons Oil (I recommend rapeseed or sunflower)
  • 1 Teaspoon Vanilla extract
  • 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)
  • 100 g Chopped walnuts

For the cream cheese frosting:

  • 50 g Vegan cream cheese
  • 30 g Vegan butter (the block style is best)
  • ½ Teaspoon Vanilla extract
  • 150 g Icing sugar

To top:

  • 2 -3 Tablespoons Chopped walnuts

Instructions

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10-inch tin with baking paper.

  2. Mix the coffee granules with 3 tablespoons of boiling water, then set aside to cool.

  3. In a large bowl, mix together the flour, baking soda and sugar.

  4. Add the soy milk to the bowl, along with the cooled coffee, oil, vanilla extract and vinegar. Mix well to make a smooth cake batter, making sure to get any dry bits from the bottom of the bowl.

  5. Add the chopped walnuts and gently fold them in. Pour the batter into your tin and spread it around evenly.

  6. Bake for 25 minutes, or until a toothpick through the centre comes out clean. Leave the cake to cool in the tin for 30 minutes, then flip it out onto a wire rack. Peel off the baking paper and leave to cool completely.

For the cream cheese frosting:

  1. Mix the cream cheese, butter and vanilla together until smooth.

  2. Mix in the icing sugar, a little at a time. Use an electric whisk or stand mixer to whisk for a few minutes until glossy.

  3. Chill the frosting in the fridge for 1 hour before using it, to help it stay firm.

  4. Once chilled, spread the icing over your cooled cake and top with walnut pieces. Cut into 12 pieces and enjoy.

Recipe Notes

  • Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Vegan Coffee and Walnut Cake
Amount Per Serving (1 slice)
Calories 334 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 71mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.