Coffee and walnut cake
Ready in:
55 min
Difficulty
easy
Servings
8
Free from
gluten, soy, vegan
Ingredients
For the dough:
- 250g Mum’s Mill Quick Bread Mix
- 150g cane sugar
- 65g coarsely chopped walnuts
- 1 tablespoon instant coffee
- 11/2 teaspoons baking powder
- pinch of salt
- egg substitute, (the equivalent of 2 eggs (please refer to the package of the egg substitute you are using for exact measures)) or 2 eggs
- 1 teaspoon vanilla extract
- 125g plant-based margarine or butter, melted
- 100ml (scant ½ cup) plant-based milk
For the cream topping:
- 100ml (scant ½ cup) coconut cream
- 1 teaspoon instant coffee
- 1 tablespoon icing (confectioners) sugar
For the decoration:
- whole and coarsely chopped walnuts
Step by Step Instructions
Step 1
Preheat the oven to 180°C/350°F/Gas 4 and grease a large loaf tin.
Step 2
Mix the dry ingredients together in a bowl.
Step 3
In a separate bowl, stir together the wet ingredients and then combine the wet and dry mixtures.
Step 4
Pour the batter into the greased loaf pan and bake for 45 minutes.
Step 5
While this is baking, you can make the cream topping. Beat together the ingredients for the cream and set aside to chill in the fridge to firm up.
Step 6
When the cake has baked and a skewer comes out clean, remove from oven and leave to cool down.
Step 7
Once cooled, spread the cream on top, decorate the cake with walnuts and serve.
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