Coffee and Walnut Cake

Ingredients – Sponge

600ml soya milk (other milks won’t work)

1 tbsp apple cider vinegar/lemon juice

(mix together and set aside for 15 minutes)

2 tbsp chia seeds – milled

generous pinch of sea/pink salt

1 tsp baking soda

2 tsp baking powder

1 tsp vanilla extract

350g plain flour (I used wholemeal)

200ml veg oil (I used rapeseed)

130g sugar (I used coconut sugar)

5 tsp instant coffee

Method – Sponge

1) Preheat oven to 180oC/356oF

2) Mix the milk and vinegar/juice and set aside for 15 minutes (the acid in the vinegar/juice reacts to the proteins in the milk and sours it) Makes butter milk.

3) Meanwhile mix the flour, salt, chia seeds, baking soda & powder in a large bowl.

4) Add the instant coffee to the milk mix and stir until dissolved.

5) Pour into the bowl with the flour and add the oil and vanilla. Mix until everything is combined. 

6) Add the sugar and fold into the cake batter.

7) Pour equally into 2 lined cake tins (7″) and bake for 25 minutes.

8) Once the 25 minutes is up leave to cool on a wire rack for half an hour or more.

9) Gently remove from the tins and remove any parchment paper. Leave to cool fully for a couple of hours.

Ingredients – Frosting

400g icing sugar

3 tsp instant coffee (mixed with 4 tbsp of water)

1 tsp vanilla extract

100g vegan butter


Method – Frosting
1) Add all the ingredients to a large bowl and carefully whisk until you have a thick frosting. If you fine the mix too thick add a little more water, 1 tbsp.

2) Decorate the cake with the frosting and walnuts.