Coffee and Walnut Cake

Course Dessert
Keyword cake, coffee, walnut
Calories 471kcal
Author Luce Hosier


For the cake

  • 285 g self-raising flour
  • 90 g California Walnuts blended into crumbs
  • 1/2 teaspoon of baking powder
  • 70 ml coffee
  • 130 g caster sugar
  • 90 g light brown sugar
  • 70 ml melted coconut oil
  • 140 ml dairy free milk
  • 1 teaspoon of vanilla extract

For the frosting

  • 140 g icing sugar
  • 40 ml coffee
  • 340 g dairy free cream cheese
  • 2 tablespoons of corn flour
  • Handful of walnuts for decorating


  • Preheat the oven to 180c and line the bases of two cake tins with parchment paper.
  • In a mixing bowl combine the flour, walnut crumbs, baking powder, caster sugar and light brown sugar.
  • In a separate bowl combine the coffee, melted coconut oil, dairy free milk and vanilla extract.
  • Now pour the wet ingredients into the dry and combine. Split between the cake tins and bake in the oven for 25-30 minutes.
  • Meanwhile prepare the frosting by whisking together the icing sugar, coffee, cream cheese and corn flour. Place in the fridge for a minimum of 2 1/2 hours to set.
  • Once the frosting has set smother some in between the cakes, and the rest on top. Decorate with walnuts, slice and enjoy!


Serving: 134g | Calories: 471kcal | Carbohydrates: 60g | Protein: 5.4g | Fat: 23g | Saturated Fat: 13g | Fibre: 1.8g | Sugar: 36g


Salt: 0.66g
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