Dates, Walnut and Coffee Cake
Ingredients
- 1 tbsp instant coffee
- 600 g self-raising flour
- 400 g chopped dates
- 1 tsp baking powder
- 250 ml soya/oat/almond milk
- 250 ml coconut oil
- 200 g walnuts
Buttercream
- 3/4 cup coconut milk (full fat)
- 1 stick vegan butter
- 1/2 tsp coconut essence or vanilla essence
- 1 tsp coffee (to sift)
Preparation
Preheat the oven to 180ºC. Grease and line your cake tin.
In a large bowl, combine the dry ingredients (flour, instant coffee and baking powder). In a jug, mix the wet ingredients (milk, dates, oil) then add these to the dry ingredients. Mix until combined.
Stir in the chopped walnuts, then put your mixture in the cake tin. Bake for 20-25 minutes until an inserted knife comes out clean.
Leave to cool in the tin.
Buttercream
Mix the butter stick with coconut milk and sugar.
With your mixer, whisk until the cream texture becomes light and fluffy.
Spread the cream on the cake, sift a bit of coffee powder and walnut to decorate.
