Vegan Walnut Coffee Cake

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

non-dairy milk

🥗Healthier: oat milk

💰Cheaper: water + almond milk

Oat milk is creamy, while the combo is budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable and works well.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds nutrition without extra cost.

Preheat oven at 170°C/340°F.

Chop the walnuts and set aside. Pour the almond milk, apple cider vinegar, and vanilla extract in a glass and set aside.

In a large bowl, add coconut vegan butter and castor sugar. Mix until creamy and fluffy, about 3-5 minutes.

Add half the almond milk into the butter mixture and mix to combine. Sift in dry ingredients in 2 batches and mix until the flour disappears. Then add the remaining milk and mix to combine. Sift in the remaining dry ingredients, add ground walnuts and chopped walnuts, and mix until well incorporated.

Grease the prepared pans and line with parchment paper. Divide the batter evenly into the 2 prepared pans.

Bake in the preheated oven at 170°C/340°F for 35 minutes.

Cool on a cooling rack. Wrap the soft cake in cling film and put in the freezer for about 30 minutes to harden it.

For the frosting, in a large bowl, add the coconut vegan butter and mix until creamy and fluffy.

Sift in the powdered sugar little by little to prevent lumps.

Add the coffee syrup and almond milk, and mix until well incorporated.

The cake is ready to assemble and frost.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens