Wednesday, 24 June 2020

Coffee & Walnut Layer Cake

A classic coffee and walnut cake generously topped with a creamy coffee infused buttercream!

The first time I ever had a slice of coffee and walnut cake was at a family party when I was younger in my early teens, where it's mainly adults and the only good thing is when someone brings you a plate of party food. Well said plate had on it a slice of this light brown cake from Sainsbury's, and at first I was a bit put off - me being a fussy child and all - but oh my did that taste fill me with warmth. I'd never even had a cup of coffee before but there's something about coffee aromas in a fluffy sponge that is utter heaven. Along with the added crunch and texture of the walnuts it is something that makes me quite nostalgic which is why I don't have it too often. So when I made this one I thought I had to make it like that Sainsbury's one but better. 

This cake is absolutely delicious, you'll see in the photos how moist the sponge is and the lovely little walnuts poking out. I recommend bringing this to any family/friend gathering as it's sure to go down a treat!

Check out my other layer cakes for more inspiration!

Carrot Cake 
Lemon Drizzle
Ultimate Chocolate Cake


Prep: 15 minutes
Cook: 30-40 minutes
Serves: 10-12


175g Vegan butter
150g Light brown sugar
100g Caster sugar
325g Self-raising flour
1tsp Baking powder
2tsp Baking soda
2tbsp Instant coffee granules in 325ml boiling water
1½ tbsp Apple Cider Vinegar
1 tsp Xanthan gum
200g Walnuts chopped
350g Vegan butter
600g Icing sugar
3tsp Coffee extract
Whole walnuts on top 


✿Preheat the oven to 180℃ and grease and line x2 20cm cake tins with baking paper.
✿Boil the kettle and pour over the coffee granules in a small cup or bowl, mix together and leave to cool.
✿Using an electric mixer, cream together the butter and both sugars until fluffy. Add in the ACV and mix.
✿In a separate bowl, combine the flour, baking powder, baking soda and xanthan gum. 
✿With the mixer on the butter mixture, add a bit of the dry ingredients and then a bit of the coffee mixture. Alternate between the two ending with the dry ingredients. Keep the mixer on until everything is combined and smooth.
✿Fold in about 170g of the chopped walnuts then divide the batter evenly into the prepared cake tins.
✿Bake for about 30-40 minutes until a knife inserted comes out clean. It may look quite saggy on top which is just the coffee. 
✿Leave the cakes to cool completely in the tins before removing.
Make the buttercream. Beat the butter until smooth and no lumps are visible. Gradually add the icing sugar in stages, mixing together in between. Finally add the coffee extract and mix till combined. 
Assemble the cakes - place one cake layer on a plate or cake stand, then pipe a border around the edge of the cake and then spread a little bit in the middle. You can always spread a thick layer if you don't want to pipe. Sprinkle the remaining chopped walnuts in the centre of the cake then top with the other cake layer. 
✿Pipe or spread more buttercream on top and then spread all around the sides using a palette knife to give a smooth finish. You can always reduce the amount of buttercream if you don't want to cover the sides. Add some more walnuts on the top of the cake to finish. 
✿Store in the fridge or at room temperature but keep covered. Enjoy!



Friday, 19 June 2020

Salted Caramel Brownies

Gooey fudgy brownies filled with velvety caramel that you won't be able to resist!

Wednesday, 17 June 2020

Banana Date Flapjacks

Soft chewy flapjacks, perfect for an on-the go snack or afternoon pick-me-up!

Flapjacks are so underrated aren't they? I can't remember the last time I bought a flapjack probably because other cool treats blocked its limelight. But that texture, the chewiness is utterly mouth-watering and just what you need when that afternoon slump hits, you've got your cup of tea and you just need a little flapjack to make it perfect. Well here I am with a delicious recipe made with bananas and dates for a healthier sweetness. 

Check out my other traybake recipes for more inspiration!

Blueberry and Almond Flapjacks
Millionaire's Shortbread
Triple Berry Crumble Bars


Prep: 10 minutes
Cook: 25 minutes
Serves: 16 squares


250g Dates
2½ Ripe bananas
230g Porridge oats
60g Plain flour
120g Vegan butter
2tbsp Soya milk
3tbsp Date or Maple syrup
2tbsp Mixed seeds
1tsp Cinnamon
Pinch of salt


✿Preheat the oven to 180℃ and grease and line a 20cm baking tray with baking paper.
✿Melt the butter in the microwave and then stir in the soya milk. Mash 2 of the bananas until you have hardly any lumps then add to the bowl with the milk and butter.
✿In a large bowl combine the porridge, flour, cinnamon and salt and stir. Pour in the wet ingredients and date syrup and mix altogether till combined. 
✿Pour into the baking tray and sprinkle over the mixed seeds. Slice the half banana and place on top of the flapjacks - I tried to do this so that each square had a banana on top.
✿Bake in the oven for 25 minutes until browning on top and firm to the touch. Leave to cool completely in the tray before removing and slicing into squares. Keep stored in an airtight container at room temperature. Enjoy!



Monday, 15 June 2020

Jammie Dodgers

A firm favourite for us Brits, jammie dodgers that vegans can have!


Friday, 12 June 2020

Summer Berry Cake

Vanilla sponge cake layers filled with delicious summer berries!

I made this delightful cake for a little picnic as cake was hugely requested and berries were all that sprang to mind for any inspiration. A sort of Victoria sponge-esque cake seemed appropriate as it's one most can hop on board with but I've upped my game with it. I've put berries in the sponge, in the buttercream (which also has yummy coconut cream FYI) and more on top so it really is oozing with lots of berries! The beauty of this is that you can swap for other berries according to preference - blackberries, gooseberries whatever takes your fancy. The coconut buttercream really adds such a refreshing flavour and you could even stir through some desiccated coconut for extra nuttyness!

Check out my other cakes for more inspiration!

Victoria Sponge
Lemon Drizzle Cake
Pineapple Upside Down Cake

For the cake in the picture I reduced the quantities and made x2 6 inch cakes but the recipe below is for x2 8 inch cakes. 


Prep: 20 minutes
Cook: 30 -40 minutes
Serves: 8-10


440g Self-raising flour
400g Caster sugar
470ml Soya milk + 1 tbsp Apple Cider Vinegar
1 tsp Vanilla extract
1 tsp Baking soda
160g Vegan butter
Pinch of salt

250g Mixed summer berries - fresh or frozen
3tbsp Raspberry jam
200g Coconut cream block
200g Vegan butter
600g Icing sugar
Mixed berries on top


✿Preheat the oven to 180℃ and grease and line x2 8 inch cake tins with baking paper.
✿Make the cakes. Mix together the soya milk and ACV and let sit for a few minutes to make a 'buttermilk'. Melt the butter and leave to cool.
✿In a large bowl, mix together the flour, sugar, salt and baking powder. Then add in the wet ingredients and mix till all combined. Lastly, gently fold in the mixed berries.✿Pour batter evenly into cake tins and bake for 30-40 minutes until lightly golden and knife inserted comes out clean 
Make the buttercream. Melt the coconut cream block in the microwave and then leave to cool completely. Beat the butter with an electric whisk and then mix in the coconut cream. Gradually add the icing sugar and then mix in the raspberry jam. 
To assemble the cakes, you can pipe or spread a big dollop of buttercream onto one cake layer then top with the next. Spread or pipe more buttercream on top and then top with lots of berries! Enjoy!



Sunday, 7 June 2020

Biscoff Layer Cake

For all of you biscoff lovers out there, you need this cake!


Tuesday, 2 June 2020

Mini Blueberry Cheesecakes - No Bake!

Creamy cheesecakes topped with a fruity compote and no baking necessary!

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