Coffee and Walnut Cake with Mocha Icing

2 spoon difficulty rating

1 hour including baking time

Serves:

Coffee and Walnut Cake with Mocha Icing

A beautiful, luxurious cake that's also cheap to make.

 

This recipe was inspired by The Cake Scoffer by Ronny, a vegan classic that is now sadly out of print. 

Ingredients: 

  • 1 tbsp flax meal (ground linseeds) mixed with 3 tbsp hot water and set aside
  • 300g/11oz self-raising flour
  • 200g/7oz brown sugar
  • 60g/2oz walnuts, plus more for decoration
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 4 tsp instant coffee dissolved in a little boiling water in a jug. Top up with soya or other plant milk  to make a total of 300ml/11fl oz
  • 170ml/6fl oz plain vegetable oil (ie refined rapeseed) 

Icing

  • 2½ cups/300g icing sugar, sieved
  • ½ cup/50g cocoa powder, sieved (not hot chocolate)
  • 120g/½ cup mild coconut oil, softened 
  • 3 tsp instant coffee (regular or decaf), dissolved in 2 tbsp hot water
  • ½ tsp vanilla essence
  • 2-3 tbsp soya, rice or other plant milk
    NB All Tate & Lyle sugar is vegan except for Royal Icing.

Method: 

1. Preheat oven to 180º/350º/Gas Mark 4.

2. Oil a 21cm/8 inch non-stick cake tin (round or square) and line the base with greaseproof paper.

3. Sift the dry ingredients and mix in well, then add nuts and stir well.

4. Pour in wet ingredients and mix well. If the mixture seems very stiff, add 1 tbsp water and mix again.

5. Pour batter into tin and bake for 25-35 minutes. If using a fan-assisted oven, check cake after 25 minutes. Either way, test centre of cake with a cocktail stick or sharp knife – if it comes out clean, the cake is cooked.

6. Allow to cool then carefully remove cake from the tin. Place base side upwards on a wire rack to finish cooling process. Finally, peel off the paper. Turn cake over on to a large plate or the lid of a cake tin before icing it.

7. While the cake is baking, make the icing.

  • Electric mixer: place everything in the bowl and whip on high for several minutes until the lumps go and everything is creamy. Chill until needed. 
  • By hand: cream the coconut oil with a fork then mix in the icing sugar and cocoa powder until completely smooth and creamy. Add everything else and mix in well. Chill until needed. 

If the icing is too stiff, add a little cold water. If too thin, add more icing sugar.

8. Use a table or palette knife to put a thin layer of icing on the cake – don’t worry if you get a few crumbs in with the icing.  Just don't mash up the top. 

9. Refrigerate for a while then use rest of icing to cover cake.  This is called the 'crumb method'!

10. Use a fork or piping bag to make swirls if desired. Decorate with walnut halves and serve. Lovely on its own, or with dairy-free cream or ice-cream.

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