This is the first coffee flavoured cake I have ever had. Where have I been? What was I waiting for? Honestly, I didn’t really know it was a thing. So when my girlfriend told me about it, I nearly lost my mind. I love coffee with a passion, so of course I was on board. This coffee & walnut loaf is now a staple.
It tastes like a cup of coffee with a piece of cake on the side. It’s perfect.
And with maple syrup buttercream frosting on top, I couldn’t really ask for more. Except maybe some chocolate chunks. I haven’t yet decided whether that would be too much. What do you think? You know what, I like the simplicity of this loaf. Done.
COFFEE & WALNUT LOAF
1 deciliter Strongly Brewed Coffee
50 grams Vegan Butter
2 tablespoons Almond Milk
100 grams Cane Sugar
1 teaspoon Vanilla Bean Paste
1 teaspoon Lemon Juice
45 grams Walnuts
¼ teaspoon Sea Salt
250 grams Plain Flour
1 teaspoon Baking Powder
Preheat your oven to 175°C / 350°F.
Start by brewing your coffee. While it’s still warm, mix in the butter, the almond milk, the cane sugar, the vanilla and the lemon juice. This will cool down the coffee. Mix until everything is incorporated.
Roughly chop the walnuts and mix those in along with the sea salt.
Sift in flour and baking powder and mix with a spatula until batter is pretty smooth, making sure not to overmix.
Pour into a loaf tin lined with parchment paper.
Bake for around 35 minutes or until a toothpick in the center of the loaf comes out clean.
Leave in the tin for about 30 minutes, remove and let cool completely.
If serving with buttercream frosting, add a tablespoon of maple syrup for extra flavour.
Serve with coffee.