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Coffee and Walnut cake

Ingredients - serves 8

  • 3 tbsp instant coffee (mixed with 3 tbsp boiling water)

  • 300 g self-raising flour (use gluten-free if needed)

  • 180 g caster sugar

  • 1.5 tsp baking powder

  • 300 ml tiger nut, almond or any other milk

  • 120 ml rapeseed oil (or other flavourless oil)

  • 100g walnuts

  • 100g tiger nut milk leftover pulp (just use extra walnuts if no tiger nuts


Topping


  • 1 tbsp instant coffee (mixed with 1/2 tbsp boiling water)

  • 125 g dairy-free margarine

  • 320 g icing sugar

  • 50g walnuts

Method


  • Mix the instant coffee and boiling water

  • Preheat the oven to 180ºC (fan) / 350ºF. Grease and line baking loaf

  • In a large bowl, combine the dry ingredients (flour, caster sugar and baking powder).  In a jug, mix the wet ingredients (milk, oil and cooled coffee mixture), then add these to the dry ingredients

  • Stir in the chopped walnuts, then bake for 18-22 minutes until an inserted skewer or knife comes out clean.

  • Leave to cool. Then for the topping;

  • Mix the instant coffee and boiling water to a paste and leave to cool. In a food mixer or large bowl mix the margarine and icing sugar until fully combined, then add the coffee mixture

  • Spread over the loaf and sprinkle walnuts on top

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