Sweets and Truffles

Vegan Coffee and Walnut Cake

Enjoy making this deliciously easy Vegan Coffee and Walnut Cake to wow your friends and family as an afternoon treat with a coffee and catch up.


What is Vegan Coffee and Walnut Cake?

This Vegan Coffee and Walnut Cake are made using non-animal products. It is a deliciously moist cake made by using Fresh coffee, walnuts, and using our delicious Flavoured Icing Sugar. The cake is filled and topped with coffee flavoured frosting and finished off by scattering chopped walnuts as decoration.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.



6 Tbsp Instant Coffee ( mixed with 3 Tbsp of boiling water)
600g Self Raising Flour
360g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
3 Tsp Baking Powder
600ml Soya Milk
240ml Rapeseed Oil or other non flavoured oil
135g Walnuts Chopped 
For the Topping
500g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
250g Block Non-Dairy Margarine ( this will hold your frosting better than the tub non-dairy spread)
2 Tbsp Instant coffee ( mixed with 1Tbsp of boiling water)
65g Walnuts Chopped finely
Preheat oven to 180c / 350F / Gas Mark 4
Line and grease 3 x 8-inch sandwich tins


1.  In a mixing bowl, combine the Natural Flavoured Icing sugar and baking powder.

2. In a large jug or bowl combine the Soya Milk, Rapeseed Oil, and the cooled coffee mixture.

3. Add the coffee liquid Mixture to the dry ingredients and mix until just combined remembering to scrape down the side of the mixing bowl to ensure all ingredients have mixed.

4. Divide the mixture between the lined 3 x 8-inch sandwich tins and bake in the oven for 25-30 minutes or until your cake tester or cocktail stick when inserted into the center of the cake comes out clean.

6. Once baked remove from the oven and cool in the tins for 10 minutes before transferring them to your wire cooling tray to cool completely.

7. Mix the coffee and water to a paste and leave to cool.

8. Add the Natural Flavoured Icing sugar and Non-dairy Margerine block into your mixing bowl and mix until fully combined.

9. Add the coffee mixture to the frosting and beat until light and fluffy.

10. Roughly divide the frosting into 3 portions and spread one third on the bottom layer, place the middle layer on top and repeat the process finally putting the top layer on and evenly spread the frosting on the top. Finish by decorating the top with the finely chopped walnuts.


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