Easy 🌱 Vegan ☕ Coffee and Walnut 🍰 Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar flavor profile, while sunflower seeds are more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is more economical.

Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.

Grease and line 2 round cake tins (approx. 8" diameter).

In a large mixing bowl, thoroughly combine all of the dry ingredients.

In a large jug, thoroughly whisk together all the wet ingredients and then set aside for a few minutes.

Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don't over-stir).

Evenly distribute the cake mixture between the two tins. Tap the tins on the side of the worktop.

Place them in the oven for 20-25 minutes or until lightly golden and a knife/skewer comes out clean. Leave to cool completely.

Using an electric hand whisk, thoroughly combine all of the butter icing ingredients (apart from the chopped walnuts) until you get the desired consistency.

Stir through the chopped walnuts, if using.

Remove one of the sandwiches from the tin and spread half the butter icing over the top.

Place the other half of the cake on top.

Spread the other half of the butter icing over the top of the cake and decorate with walnut halves, if using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens