Vegan Walnut Coffee Cake – this cake is completely dairy free and eggless, great for vegans, vegetarians and those who is allergic to eggs. I personally not a vegans and have no problem with eggs or dairy products, but this cake is so delicious just like any other cakes. I just love the walnut and coffee flavor so much and with these 2 combinations, you really can’t tell if it’s a non-dairy cake. I hope you are inspired to make this cake. Enjoy!
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I am using two 7 inch round pan
For the cake:
115g (1/2 cup) unsalted coconut vegan butter (you can use any vegan butter)
170g (3/4 cup) castor sugar
230ml (3/4 cup +2 tbsp) almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
250g (2 cups) all-purpose flour
1 tsp baking powder
For the frosting:
200g (1 cup + 1 tbsp) unsalted coconut vegan butter
125g (1 cup) powdered sugar
2 tbsp espresso coffee syrup
2 tbsp almond milk
Prepare the cake:
1. Preheat oven at 170°C/340°F.
2. Chop the walnut and set aside. Pour the almond milk, apple vinegar and vanilla extract in a glass and set aside.
3. In a large bowl, add butter and sugar. Mix until creamy and fluffy. This will take about 3-5min.
4. Add half the almond milk into the butter mixture. Mix to combine. Sift in dry ingredients in 2 batches. Mix until the flour disappear. Then add the remaining milk and mix to combine. Sift in the remaining dry ingredients. Add the ground walnut and chopped walnut. Then mix them well until incorporated. I alternate the milk and dry ingredients so that the lumps are easy to break.
5. Grease the prepared pans and line parchment paper. Divide the batter evenly into the 2 prepared pans.
6. Bake them in the preheated oven at 170°C/340°F for 35 minutes.
7. Cool them on a cooling rack. The soft can be quite soft and easily broken. Wrap them in cling films and put in freezer for about 30min to harden it.
Prepare the frosting:
8. In a large bowl, add the butter. Mix it until it’s creamy and fluffy.
9. Sift in the powdered sugar little by little. This is to prevent lumps.
10. Add the coffee syrup (I made myself by dissolving 1 tbsp of espresso coffee powder in 1 tbsp of hot water), and almond milk. Mix until well incorporated.
11. The cake is ready to assemble and frost.
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