This classic Vegan Coffee and Walnut Cake is filled and topped with a delicious espresso-infused vegan buttercream icing.

I love coffee, and this coffee and walnut cake has a rich, bold coffee flavour. I recommend using freshly brewed strong espresso, but you can also use instant coffee or decaf. Perfect for entertaining guests on a cozy fall day. Because they cake is so rich with the buttercream, this bake yields for two smaller cake layers.

To frost the cake, place one layer of the cooled cake on a serving platter or cake stand. Top with half of the buttercream and smooth out to the edges. Place the other sponge on top of it and top with the rest of the buttercream. Decorate with some walnuts and serve at room temperature.

Print Recipe

Vegan Coffee and Walnut Cake

This classic Vegan Coffee and Walnut Cake is filled and topped with a delicious espresso-infused vegan buttercream icing.

Prep Time1

Cook Time30

Total Time1 30

Servings: 8

Author: Fabio

Ingredients

250 g white flour
100 g granulated sugar
40 g brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
70 g walnut pieces
3 tablespoons strong espresso coffee
1/2 cup canola oil
80 g unsweetened soy yoghurt
3/4 cup unsweetened soy milk
1 teaspoon apple cider vinegar
For the buttercream:
115 g salted vegan butter
2 cups icing sugar
2 tablespoons strong espresso coffee

Instructions

Preheat oven to 355F (180C)
Grease two 8 inches cake tins and line them with parchment paper.
In a large bowl, add all dry ingredients and mix well.
Pour in all wet ingredients and mix with a wooden spoon until you have a smooth batter.
Divide the batter evenly into the cake tins (the recipe yields for two small sponges, you will not have a lot of batter in each pan which is ok).
Bake for about 20 - 28 mins, test centre of cake with a cocktail stick or sharp knife – if it comes out clean, the cake is cooked.
Leave the cakes in the tins for 5 minutes, then turn out onto a cooling rack and peel off parchment paper.
For the buttercream, place the vegan butter in a mixing bowl and beat for 1 minute.
Add the coffee and the powdered sugar and beat for an additional 2 minutes until light and fluffy.
To frost, place one layer of the cooled cake on serving platter or cake stand. Top with half of the buttercream and smooth out to the edges. Place the other sponge on top of it and top with the rest of the buttercream.
Decorate with some walnuts and serve at room temperature.