Coffee and Walnut Cake

Servings: Serves: 12

Nutritional Information:

Per serving (149g)

Calories 510, Fat 23g, Saturates 3.9g, Carbohydrate 74g, Sugars 44g, Fibre 2g, Protein 5.6g, Salt 0.98g


For the sponge

For the butter cream

You will also need

non-stick cake tin



Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the dairy-free milk and leave to curdle slightly, creating buttermilk.


Next, in a bowl, add the self-raising flour, caster sugar, baking powder, dairy-free butter, buttermilk and coffee. Beat with a wooden spoon or an electric mixer until smooth, then fold in the walnuts.


Pour the mixture into a non-stick cake tin and place into the oven to bake for roughly 60 minutes. Remove the cake from the oven once cooked, then place on a cooling rack to cool down.


Whilst the cake is cooking, make the buttercream. Beat the icing sugar, dairy-free butter and coffee together in a bowl until smooth. Once cool, cut the cake in half and fill with buttercream.


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