Description
This Vegan Coffee Walnut Cake is a moist, flavorful treat featuring finely chopped walnuts and rich espresso, layered with a luscious vegan coffee Swiss meringue buttercream. Perfect for coffee lovers and those seeking a dairy-free dessert, it combines the crunch of candied walnuts with a tender crumb, creating an indulgently textured cake that’s ideal for special occasions or everyday enjoyment.
Ingredients
Scale
Cake Batter
- 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 (for candied walnuts)
- 2 tablespoons soft brown sugar or granulated sugar
- 1 tablespoon vegan butter (or olive oil)
Vegan Coffee Buttercream
- 1 batch vegan coffee Swiss meringue buttercream (see recipe or prepare separately)
Instructions
- Measure Ingredients: For accuracy, use a digital kitchen scale to weigh all ingredients precisely.
- Prepare Pans: Preheat your 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 to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the 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, vegan buttermilk, olive oil, and vanilla extract thoroughly until well blended.
- Make Batter: Gradually pour the wet ingredients into the dry ingredients and whisk gently until no visible flour pockets remain, taking care not to over-mix to maintain cake tenderness.
- Bake Cakes: Divide the batter evenly between the prepared cake tins. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow cakes to cool in the pans for 10-15 minutes, then transfer to a cooling rack to cool completely. Once cool, refrigerate in an airtight container until ready for assembly.
- Prepare Buttercream: Meanwhile, make the vegan coffee Swiss meringue buttercream according to your recipe or instructions.
- Candied Walnuts: In a pan over gentle heat, combine walnut halves, sugar, and vegan butter or oil. Cook for 5-7 minutes, tossing constantly until sugar melts and walnuts are fragrant. Remove from heat and cool on parchment paper. Reserve 16 walnut halves for decoration and chop the rest for filling and topping.
- Assemble Cake: Spread one-third of the coffee buttercream evenly over the first cake layer using an offset spatula. Sprinkle half of the chopped candied walnuts on top.
- Add Second Layer and Frost: Place the second cake layer atop the first. Coat the sides and top of the cake with another one-third of the frosting, smoothing evenly.
- Decorate: Pipe the remaining frosting over the top layer of the cake. Decorate with reserved candied walnut halves and sprinkle the remaining chopped walnuts over the top.
- Storage: Store the cake in an airtight container in the fridge for up to 4-5 days. Remove about an hour before serving to allow the frosting and cake to soften. Leftover cake can be frozen in airtight containers for future enjoyment.
Notes
- Use a digital kitchen scale for precise ingredient measurement, essential for baking success.
- Espresso or strong coffee should be cooled to room temperature before mixing to avoid curdling the batter.
- Over-mixing the batter can lead to a dense cake; mix just until combined.
- The vegan coffee Swiss meringue buttercream can be prepared in advance and refrigerated.
- When making candied walnuts, constant tossing prevents burning and ensures even coating.
- Allow the cake to sit at room temperature before serving to soften the frosting and enhance flavor.
- This cake freezes well; wrap tightly and thaw in the fridge before serving.
