Vegan Coffee Walnut Cake Recipe
There is something irresistibly comforting about the rich, nutty flavors of a perfectly baked cake infused with coffee and crunchy walnuts. This Vegan Coffee Walnut Cake Recipe is a personal favorite that I’m excited to share with you—it’s wonderfully moist, full of depth from the espresso, and textured beautifully with candied walnuts that add just the right touch of sweetness and crunch. Whether you’re baking for a cozy afternoon treat or an impressive dessert for guests, this cake combines elegance with simplicity in a way that everyone will adore.
Ingredients You’ll Need
Gathering your ingredients for this cake is a cinch, and trust me, every single one plays a key role in making this cake simply irresistible. From the deep flavor of the espresso to the wholesome crunch of walnuts, these ingredients come together to create something truly special.
- Walnuts (finely chopped): Adds natural crunch and earthy flavor that pairs perfectly with coffee.
- All-purpose flour (sifted): The foundation for the cake’s tender crumb.
- Soft brown sugar: Gives a deep caramel sweetness that balances the bitterness of coffee.
- Baking powder and baking soda: Work together to help the cake rise light and fluffy.
- Sea salt: Enhances all the flavors for a well-rounded taste.
- Espresso or strong coffee (cooled): Imparts a rich coffee aroma and flavor that is absolutely essential.
- Vegan buttermilk: Keeps the cake moist and adds a slight tang to the profile.
- Olive oil or neutral oil: Keeps the cake tender and moist without overpowering flavors.
- Vanilla extract: Adds a lovely warmth and depth to the cake batter.
- Walnut halves, soft brown sugar/granulated sugar, and vegan butter or olive oil (for candied walnuts): Create those stunningly sweet, crunchy walnut accents to top your cake.
- Vegan coffee buttercream: A luscious frosting that perfectly complements both the coffee and nutty notes in the cake.
How to Make Vegan Coffee Walnut Cake Recipe
Step 1: Preparing Your Oven and Cake Tins
Start by preheating your oven to 160°C (320°F fan) or 180°C (356°F conventional). Line the base of two cake tins with parchment paper and generously grease the sides with your choice of oil or vegan butter. This prevents sticking and ensures clean edges to your beautiful cake layers.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together your finely chopped walnuts, sifted flour, brown sugar, baking powder, baking soda, and sea salt. This combination builds the structure and flavors of the cake, so make sure everything is evenly distributed.
Step 3: Combining the Wet Ingredients
In a separate bowl, whisk the cooled espresso, vegan buttermilk, olive oil, and vanilla extract until smooth and well mixed. The espresso is what infuses this cake with its signature deep coffee flavor.
Step 4: Creating the Batter
Slowly pour your wet mixture into the dry ingredients and gently whisk until the batter is smooth and there are no dry flour pockets. Be careful not to overmix, as this can make your cake tough rather than tender. You want just enough mixing for a perfect crumb.
Step 5: Baking the Cake
Divide your batter evenly between the two prepared cake tins. Place them in your oven and bake for 35 to 45 minutes. The cake is done when a knife or toothpick inserted in the center comes out clean. This stage guarantees a moist cake that’s set but still soft.
Step 6: Cooling and Preparing Candied Walnuts
Allow the cakes to cool in their tins for 10 to 15 minutes before turning them out onto a wire rack to cool completely. Meanwhile, prepare your candied walnuts by gently cooking walnut halves, sugar, and vegan butter or oil in a pan, tossing constantly until fragrant and glossy. Let them cool and then chop most for the filling and topping, reserving some halves whole for decoration.
Step 7: Assembling with Vegan Coffee Buttercream
Spread a generous third of your vegan coffee buttercream over the first cake layer, sprinkle half of the chopped candied walnuts on top, and place your second cake layer over it. Cover the entire cake with another third of the frosting, then finish by piping the remaining frosting on top, decorating with reserved walnut halves and a scatter of the remaining chopped walnuts for a stunning finish.
How to Serve Vegan Coffee Walnut Cake Recipe
Garnishes
Candied walnut halves and a dusting of finely ground coffee or cocoa powder add both visual appeal and an extra layer of flavor. You can also sprinkle a little cinnamon for warmth or add a few fresh coffee beans as an elegant touch.
Side Dishes
This cake pairs beautifully with tangy vegan whipped cream or a scoop of dairy-free vanilla ice cream. A cup of freshly brewed coffee or espresso completes the experience and highlights the cake’s coffee notes perfectly.
Creative Ways to Present
Consider layering the cake slices with additional walnuts and some vegan chocolate shavings on elegant dessert plates for a café-style look. You can also serve mini versions of this cake in clear glass jars as a whimsical, portable treat for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Coffee Walnut Cake Recipe fresh by storing it in an airtight container in the fridge for 4 to 5 days. Bring it to room temperature about an hour before serving to soften the frosting slightly and enhance the flavors.
Freezing
If you want to save some cake for later, freezing is a wonderful option. Wrap cake layers tightly in plastic wrap and place them inside an airtight container or freezer bag. They can be frozen for up to 2 months without losing texture or flavor.
Reheating
For best results, thaw frozen cake layers overnight in the refrigerator. Avoid microwaving to reheat the cake; instead, allow it to come gently to room temperature to preserve moisture and texture, especially for that decadent frosting.
FAQs
Can I use regular coffee instead of espresso in this Vegan Coffee Walnut Cake Recipe?
Absolutely! Strong brewed coffee works well as a substitute if you don’t have espresso on hand. Just make sure it’s cooled to room temperature before mixing it into your batter to keep your cake texture perfect.
Is it possible to make this cake nut-free?
The walnuts are pretty central to the cake’s texture and flavor, but you could try replacing them with toasted sunflower seeds or pumpkin seeds for crunch. Keep in mind, this will change the overall flavor profile and texture.
What vegan buttercream do you recommend for this recipe?
A simple vegan coffee buttercream made with powdered sugar, vegan butter, a little plant milk, and instant coffee powder makes a luscious frosting that complements the cake without overpowering it. It’s creamy, dreamy, and the perfect match!
Can I make this cake gluten-free?
To make this Vegan Coffee Walnut Cake Recipe gluten-free, swap the all-purpose flour for a high-quality gluten-free flour blend that’s designed for baking. You might need to adjust the amount slightly and add a binding agent like xanthan gum depending on your blend.
How do I know when the cake is fully baked?
Insert a knife or toothpick into the center of your cake; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid opening the oven too early to prevent the cake from collapsing.
Final Thoughts
I truly hope you give this Vegan Coffee Walnut Cake Recipe a try—you’re in for a delightful baking adventure that leads to a cake bursting with flavor, texture, and warmth. It’s a wonderful way to bring a cozy, sophisticated touch to any occasion, or simply treat yourself because you deserve it. Happy baking and even happier eating!
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Vegan Coffee Walnut Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Vegan Coffee Walnut Cake is a moist and flavorful layered cake infused with strong espresso and studded with crunchy walnuts. The cake is perfectly complemented by a luscious vegan coffee Swiss meringue buttercream and topped with candied walnut halves for extra texture and visual appeal. Ideal for coffee lovers seeking a dairy-free, egg-free dessert that doesn’t compromise on richness or taste.
Ingredients
Cake Ingredients
- 100 g walnuts (finely chopped)
- 260 g all-purpose flour (sifted)
- 220 g soft brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 120 ml espresso or strong coffee (cooled to room temperature)
- 240 ml vegan buttermilk
- 120 ml olive oil or neutral oil (such as sunflower or rapeseed)
- 1 tablespoon vanilla extract
Double Batch Cake Ingredients
- 150 g walnuts (finely chopped)
- 400 g all-purpose flour (sifted)
- 330 g soft brown sugar
- 3 ¾ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 180 ml espresso or strong coffee (cooled to room temperature)
- 360 ml vegan buttermilk
- 180 ml olive oil or neutral oil (such as sunflower or rapeseed)
- 1 ½ tablespoons vanilla extract
Candied Walnuts
- 200 g walnut halves
- 2 tablespoons soft brown sugar or granulated sugar
- 1 tablespoon vegan butter or olive oil
Frosting
- 1 batch vegan coffee Swiss meringue buttercream
Instructions
- Measure Ingredients: Use a digital kitchen scale for accuracy when measuring all ingredients in grams.
- Prepare Pans: Preheat oven to 160°C/320°F fan or 180°C/356°F conventional. Line the base of two cake tins with parchment paper circles and grease the sides liberally with oil or vegan butter.
- Mix Dry Ingredients: In a large bowl, whisk together finely chopped walnuts, sifted flour, soft brown sugar, baking powder, baking soda, and sea salt until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk espresso or strong coffee (cooled), vegan buttermilk, olive oil, and vanilla extract until well blended.
- Make Batter: Pour wet ingredients into dry ingredients and whisk gently until no flour pockets remain; avoid over-mixing to keep cake tender.
- Bake: Divide batter evenly between prepared tins and bake for 35-45 minutes. Insert a toothpick or knife into the center to check for doneness— it should come out clean.
- Cool Cakes: Let cakes cool in their pans for 10-15 minutes, then carefully transfer to a wire rack to cool completely. Once cooled, store them in the fridge in an airtight container until ready to assemble.
- Prepare Frosting: While cakes cool, prepare the vegan coffee Swiss meringue buttercream according to your recipe or preferred method.
- Candied Walnuts: Place walnuts, sugar, and vegan butter or oil in a pan over gentle heat. Continuously toss and cook for 5-7 minutes until sugar melts and walnuts become fragrant. Remove from heat and spread on parchment paper to cool. Reserve 16 walnut halves for topping; chop the rest for filling and decoration.
- Assemble Cake: Using an offset spatula, spread about one-third of the buttercream evenly over the top of the first cake layer, then sprinkle half of the chopped candied walnuts. Place the second cake layer on top and coat entire cake sides and top with another third of the buttercream.
- Decorate: Pipe the remaining one-third of the buttercream onto the top of the cake. Arrange the reserved walnut halves on top and sprinkle the remaining chopped walnuts over the cake.
- Storage: Store cake in an airtight container in the fridge for up to 4-5 days. Remove from fridge about one hour before serving to let cake and frosting soften slightly. Alternatively, freeze leftovers sealed airtight for longer storage and enjoy later.
Notes
- Use soft brown sugar for best moistness and flavor; adjust for sweetness if needed.
- Ensure espresso or coffee is completely cooled before mixing to avoid curdling vegan buttermilk and oil.
- Do not over-mix the batter to keep the cake tender and fluffy.
- The cake is best served fresh but can be refrigerated or frozen to extend shelf life.
- For vegan buttermilk, combine 240 ml plant milk (soy, almond, oat) with 1 tablespoon vinegar or lemon juice and let sit for 5-10 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
