Espresso-Infused Nutty Cake
Prep. Time
30 min
Cook Time
1 hour
Servings
kugelhopf pan
Difficulty
Easy
As my logo suggests, I’m a big coffee fan! As a mom of three incredibly energetic young boys, coffee is more of a necessity than a luxury. The main ingredients here are coconut cream and walnuts, which were meant to be the heart of the recipe. But as I was about to pop the cake into the oven, I noticed the brown sugar had turned the batter into this beautiful creamy color. That's when the idea hit me—why not add a shot of espresso to tie everything together and create the perfect mix of coffee, cream, and nuts? And, let's just say, I’m definitely nuts about (vegan) cream in my coffee!
Ingredients
1 Cup of walnut pieces
7oz (200g) Coconut cream
6.3oz (180g) vegan butter, cut to 1''cubes (follow my recipe here, or use a store-bought option)
6oz (170g) brown sugar
9.1oz (260g) self-rising flour
1.7 fl oz (50ml) espresso (or brewed coffee of your choice)
2 tbsps flaxseed meal
1.5 fl oz (45ml) plant-based milk (I use Protein milk by Silk)
1tsp Vanilla extract
1tsp Baking soda
2 tsps Apple vinegar
1.5tsps Baking powder
Step by Step
Preheat your oven to 350°F (170°C).
In a mixer, blend the butter cubes and sugar until smooth and creamy.
Turn off the mixer and add the walnuts, coconut cream, espresso, vanilla extract, and vinegar, mixing everything well together.
In a small separate bowl, combine the milk and flaxseed meal, whisking for 30-60 seconds until the mixture thickens, then add it to the mixing bowl with the rest of the ingredients.
In a(nother) separate bowl, mix in the flour, baking soda, and baking powder.
Make sure the oven has reached the correct temperature, then combine both mixtures and pour the batter into a springform pan.
Place the pan in the oven and bake for 45 minutes, checking for doneness by inserting a toothpick into the center of the cake—if it comes out clean or with a few crumbs, the cake is ready.