Vegan Coffee and Walnut Cake

Preheat your oven to 175°C (350°F).

Grease 2 x 20cm round cake tins and line with baking parchment.

Finely chop the walnuts.

Mix the soya milk with the apple cider vinegar or juice and allow to sit for five minutes.

Pour the coffee, oil and vanilla extract into a bowl and add the soya milk mixture. Mix to combine.

Tip the sugar, baking powder and salt into the bowl and sift over the flour. Fold in using a metal spoon or spatula.

Stir in the chopped walnuts.

Divide the mixture between the tins and bake for 20-25 minutes, until golden, risen and starting to come away from the sides of the tin.

Leave to cool in the tin for ten minutes before turning out onto a wire rack.

Beat the spread for a few minutes using an electric whisk. Gradually sift in the icing sugar, beating well after each addition.

Add the coffee and beat. Sift in a little more icing sugar if it looks too runny.

Spread half the icing on the bottom of one sponge and place the second sponge on top. Swirl the remaining frosting on the top of the cake and decorate with the walnut halves.

Equipment Needed

Spice Level:

Dietary