Recipe fills a 20cm round cake tin.
220g white all-purpose flour 200g white sugar 2 tsp bicarbonate of soda quarter tsp salt 100g walnuts (chopped roughly) 130ml strong black coffee (make sure it’s cold) 125ml soya yoghurt 1 tsp vanilla extract 80ml sunflower oil 1 tbsp apple cider vinegar (this is used as a rising agent to react with the bicarbonate if soda, you cannot taste it) Icing: 250g vegan butter (I used a soya based alternative) 500g icing sugar 1 tsp vanilla extract 3 tbsp instant coffee powder/granules 1 and a half tbsp boiling water Topping: 50g whole walnuts Method:
Preheat your oven to 180 degrees celsius. Sift the flour, sugar, bicarbonate of soda and salt in a large bowl, add your walnuts and stir to combine. Combine all of your wet ingredients. Line or grease your cake tin. Add your wet ingredients into your dry and mix gently to combine.
Add into your cake tin and place into the oven.
(It’s very important that this step is done quickly to ensure your cake rises.) Bake for 40 minutes or until a skewer can be inserted and comes out clean. When your cake is finished, remove from the oven and allow to cool completely. When the cake is cooled, make your icing by mixing together the coffee powder and water.
Place this in the fridge, and allow to cool completely. Using a hand whisk, whisk your butter on a medium speed until softened and fluffy. Gradually add the icing sugar to the butter, beat until fully combined. Add the vanilla extract and the coffee mixture around one tsp at a time. When everything is added, your buttercream should be a perfect fluffy consistency.
(If it’s a little too stiff then add small amounts of the milk and beat until you reach your desired consistency.)
Ice up your cake, and garnish with the extra walnuts. Enjoy! x