It’s not Mary Berry’s walnut cake before you ask. I had tried her recipe using banana instead of eggs but it was too overpowering and I wasn’t happy with the integrity of the cake. It tasted lovely but banana overpowers the coffee (which I added cos I think walnut cake on its own is too bland – sorry Mary).
So I played about with some measurements and I’m happy with this. If you don’t like too strong a coffee taste, reduce the espresso shot to 15ml and increase the milk to 105ml in the sponge. I have a Nespresso machine however you could use a really good strong instant coffee and just add hot water. Again adjusting to suit your personal taste.
I also didn’t smother the cake in coffee cream – however the mixture below will allow you to do this if that’s your preference. If you want a bigger cake (this serves six people) then just increase the quantities.
Sponge
- 90ml of non-dairy milk
- 30ml espresso coffee
- 40ml vegetable oil or applesauce
- 100g self-raising flour (gluten free flour works too)
- 75g of caster sugar
- 1/4 tsp baking powder
- 1 tsp mixed spice
- 50g chopped walnuts
Coffee cream filling and topping
- 100g soy or vegetable spread
- Approx. 400g sifted icing sugar
- 1 tbsp of espresso coffee
- Six whole walnuts
Method
- Pre-heat your oven to 180 degrees centigrade
- Mix the wet ingredients together in a jug and the dry ingredients in a bowl.
- Pour the liquid into the dry mixture and mix well but don’t over mix it. The secret to fluffy vegan cakes is to not overmix/overwork the mixture.
- Divide mixture between two or three tins (I used three six inch tins however you can use whatever you like – this mixture would work in cupcake cases too) and place in the pre-heated over for about 12-15 minutes – you’re looking for a cake tester or skewer to come out clean
- While the cake is baking, make up your coffee cream filling/topping. Beat the soy or vegetable spread until light and fluffy, then slowly add the icing sugar, ensuring you mix well. Once you have a thick mixture slowly start to add the coffee, a little a time – you want the mixture to be soft but firm enough to hold shape when you pipe or spread it onto your cake
- Once your cakes have been allowed to cool down completely, fill and top with the coffee cream, decorating to your taste either with the whole walnuts or try chopping up very finely and sprinkling over the top of the cake.
Then all that’s left to do is to cut yourself a generous portion and serve with a coffee (I like an Americano with steamed soy)… another #vegan Great British Bake Off treat.
The Baking Biker Chic 