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!



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