This one is for all the coffee lovers out there. I admit I am a coffee addict. And I have been one for many years. I love the taste and can’t start my day without it. Coffee's like that. Once it gets into your life, there is no turning back!
For me, a morning is not a good morning if there is no coffee in the house. I love my coffee black and strong. No sugar or milk
Though I really need a cup of two three in the morning (or I will be moody all day) I can actually have a steamy hot cup of black goodness at any time of the day.
What about you? Are you a coffee lover too?
If the answer is yes then I am sure you will love this cake too. I made it the other day when we had some friends over for dinner and it was a hit…. Even the non-coffee addicts loved this sweet vegan treat.
WALNUT ESPRESSO CAKE WITH COFFEE FROSTING
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Ingredients (makes 1 cake)
For the coffee frosting
¼ cup (60ml) maple syrup
1 tsp vanilla extract
¼ cup (60ml) strong espresso coffee
1.5 cup (195g) raw cashew nuts
FYI: it is best to make the frosting one day ahead. Though if you don’t have the patience to wait, letting it sit a few hours in the fridge will do the trick.
For the espresso cake
Dry ingredients
1.5 cup (180g) flour
1 cup (100g) walnuts, finely ground
1 tsp baking powder
½ tsp baking soda
¾ cup (150g) raw palm sugar
Chopped walnuts (topping)
Wet ingredients
¾ cup + 1Tbsp (195ml) almond milk
¼ cup (60ml) strong espresso coffee
¼ cup (60ml) coconut oil, liquified
FYI: almond milk should be at room temperature or the coconut milk with hardening while mixing.
Instructions
For the coffee frosting
Soak cashew nuts for at least 4 to 6 hours or soak in boiling water for 30 minutes to one hour. Drain well.
Blend maple syrup, vanilla, coffee, and ¼ of the cashews until smooth-ish. Then add the remaining cashews but the quarter cup and blend until smooth, creamy texture. Add a splash of plant milk if needed, but not more than 2 tablespoons. Let set in the fridge for a few hours. Overnight is best.
For the espresso cake
Preheat the oven to 350F or 180C. Grease a cake tin.
Finely ground walnuts.
Sift the flour into a big mixing bowl. Then add all other dry ingredients and mix well.
If you live in a cold climate you might have to heat the coconut oil until it is liquefied. Also, make sure the almond milk is at room temperature or the coconut will solidify again.
Add all the wet ingredients to the flour mixture and mix well either by hand but I used an electric mixer.
Pour the batter into the greased tin and bake in a preheated oven for 40 to 45 minutes.
Allow to cool completely before adding the frosting. Sprinkle with extra chopped walnuts and serve.
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I am a self-confessed coffee addict as well, cannot start my day without a strong cup of plunger coffee! And when I'm really busy, a second cup has to be made!
Your coffee walnut cake sounds really good, I'd really love a piece of it right now, nice seeing you again:)
Oh my.... now I don't dare to say how many cups I have a day lol.... I have at least 3-4 cups of very strong black coffee a day and if I don't stop myself there I would drink it all day.... Just made coffee kombucha too... so good. Have a beautiful day!
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Thanks! Glad you like this one. Was really good indeed. have a beautiful day! Keep up the good curating work!
Shut the front door, this looks friggin' amazing. My mom used to make coffee cake often when she and my dad were having friends over. I can still remember the smell of it baking. I don't think hers actually had any coffee in it, though, but I bet she would love this riff on an old classic. That frosting might not make it to the cake because I could probably just eat that with a spoon! Bookmarking this one for sure.
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Thanks for all the love and support ღ ღ ღ
It looks delicious!! :) I love coffee
Thanks! Same here. Coffee addict!
Oh, that’s delicious with coffee 😋.
Thanks Pov. One day we'll meet again and I will make you a similar cake for dessert!
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