VEGAN COFFEE WALNUT CAKE
INGREDIENTS
COFFEE FROSTING (I recommend making it a day ahead)
- 60 ml / ¼ cup maple syrup or other liquid sweetener
- 1 tsp vanilla extract (optional)
- 60 ml / ¼ cup plant milk
- 225 g / 1½ cups raw cashews, soaked*
- approx. 2 tsp instant coffee, adjust to taste
WALNUT CAKE
Dry ingredients
- 180 g / 1½ cups all purpose white flour or all purpose GF flour mix
- 100 g / 1 cup finely ground walnuts
- ¾ tsp baking soda
- ¾ level tsp baking powder
- 150 g / ¾ cup caster sugar
- chopped walnuts, to decorate (optional)
Wet ingredients
- 195 ml / ¾ cup + 1 tbsp plant milk (I used almond milk)
- 60 ml / ¼ cup brewed coffee
- 60 ml / ¼ cup melted refined coconut oil (or other mild tasting oil)
METHOD
COFFEE FROSTING (I recommend making it a day ahead)
- Put maple syrup, vanilla extract and plant milk at the bottom of a blender. Add approximately one quarter of the drained cashews (discard the water) and blend until super smooth.
- Proceed to blend the cashews until super smooth, quarter by quarter. If your blender is getting stuck, try breaking an air pocket that tends to form under the mixture of the surface with a spatula while the blender is operating (but please be extra careful not to go anywhere near the blades). If that does not help add a touch of plant milk, but no more than 1-2 tbsp of thin milk. This should help your blender churn the thick mixture.
- For full instructions : www.lazycatkitchen.com
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