Vegan Coffee Walnut Cake
Ingredients
Frosting
- 100g raw cashews, soaked overnight or boiled 30 minutes, then drained
- 1/2 teaspoon vanilla paste
- 2 tablespoons plant milk
- 1/8 cup maple syrup
- 1/2 sachet or 1 teaspoon instant coffee
Cake
- 100g walnuts
- 180g flour of choice, sifted
- 3/4 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 130g sugar of choice
- 195g plant milk
- 60g brewed coffee
- 1/4 cup coconut oil, melted
Preparation
Soak 100g raw cashews overnight or boil for 30 minutes, then drain
Place all frosting ingredients in a food processor and blend until smooth, adding cashews a handful at a time if using a blender.
Refrigerate the frosting overnight to thicken and infuse.
Preheat oven to 160°C fan.
Place 100g walnuts in a food processor and pulse until ground up, or chop them.
Mix all cake ingredients together using a hand-held mixer until the batter is smooth.
Pour the batter into a silicone loaf tin or a lined and greased normal one, and bake for 45 minutes until a knife comes out clean.
Remove from oven and cool on a rack.
Ice the cake with the frosting and sprinkle with more chopped walnuts.
