Vegan Coffee and Walnut Loaf

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 180° C/160° C fan/Gas Mark 4. Grease a 1 lb cake tin with a bit of your plant-based butter. You can also line the base with greaseproof paper to avoid the base sticking.

Sift the flour into a large bowl and add the baking powder, bicarbonate of soda, caster sugar and ground walnuts. Stir to combine.

Warm your almond milk to a lukewarm temperature. This will prevent the coconut oil from solidifying when combined. If your coconut oil is solid, heat it in the microwave until melted.

Add your almond milk, melted coconut oil and double espresso to the flour mixture and stir to combine.

If any large lumps of walnuts remain, use an electric whisk to mix until smooth.

Pour your batter into the cake tin and bake for 45-55 minutes until an inserted cake tester comes out clean. Allow the cake to cool in the tin while you make the icing.

Add the butter to a large bowl and pop it in the microwave until softened (roughly 30 seconds).

Mash the butter into smaller chunks using a spoon or whisk.

Add half the icing sugar and whisk until combined.

Add the rest of the icing sugar and whisk again until pale and creamy.

Add 2-3 tbsp of double espresso and ½ tsp of vanilla extract. Whisk until combined.

Roughly chop the whole walnuts into quarters.

Remove your cake from the tin and top with the icing if completely cooled.

Use a spoon to spread the icing over the cake, and top with the chopped walnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens