STUNNING vegan coffee walnut cake! Because I needed to eat my feelings

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

non-dairy milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and provides similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is typically cheaper and works well in baking.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar can be ground to make a cheaper powdered sugar alternative.

Preheat the oven to 160°C (fan oven) or 180°C (regular oven).

Use a food processor to break down 70g of walnut pieces until they resemble sand, leaving some chunks.

Add 180g of golden castor sugar and dark brown soft sugar to the food processor with the walnuts and blitz until combined.

Crush instant coffee granules in a pestle and mortar until fine, using enough for 4 teaspoons.

In a jug, combine 200ml of neutral oil, 400g of plain soy yogurt, and 4 tablespoons of soy milk, whisking to combine.

Pour the wet mixture into the walnut and sugar mixture in the food processor and blend until well combined.

Add ½ teaspoon of cocoa powder and ¼ teaspoon of pink salt to the mixture and blend again.

In a separate bowl, sieve together 220g of plain flour, 2 tablespoons of cornstarch, 2½ teaspoons of baking powder, and ½ teaspoon of baking soda, then whisk together.

Combine the wet and dry mixtures gently, folding to avoid overmixing.

Line a 9-inch cake tin with foil and brush with oil to prevent sticking, then pour the batter into the tin.

Tap the cake tin to level the batter and place it in the middle shelf of the oven.

Bake for approximately 25 minutes, checking for doneness with a toothpick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens