Dessert

Coffee and Walnut Loaf Cake Recipe

ByRafael Mansero February 2, 2026February 2, 2026

Introduction

This Coffee and Walnut Loaf Cake is a moist, flavorful treat perfect for enjoying with your afternoon cup of coffee. The rich coffee taste combined with crunchy walnuts and a smooth glaze makes it a delightful bakery-style loaf you can easily make at home.

A square slices of dark brown cake with a rough, crumbly texture sits on white parchment paper with a white marbled texture underneath. The top of the cake is drizzled with a light tan glaze, which also runs onto the sides and parchment. Several pieces of unevenly chopped walnut halves and halves are scattered on top of the cake. A small white bowl filled with walnut pieces is seen on the side. The cake looks moist and dense with visible darker spots inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons of flax meal
6 tablespoons of warm water
1 ½ tablespoons of instant coffee
1 cup of water
½ cup of brown sugar
½ cup of vegan butter
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
½ teaspoon of salt
2 teaspoons of white or apple cider vinegar
½ cup of neutral oil
1 cup of crushed walnuts, plus 1 tablespoon for garnish
1 cup of powdered sugar
½ to 1 tablespoon of instant coffee
3 tablespoons of water
½ teaspoon of vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F and lightly grease a bread loaf pan.
Step 2: In a small bowl, mix the flax meal and warm water. Set aside for 5 minutes to thicken.
Step 3: In a separate glass, combine the water and instant coffee. Set aside.
Step 4: Using an electric mixer, cream together the brown sugar and vegan butter until fluffy. Add the flax mixture, coffee water, flour, baking soda, baking powder, salt, vinegar, and oil. Mix well until combined.
Step 5: Fold the 1 cup of crushed walnuts into the batter gently. Pour the batter into the prepared loaf pan.
Step 6: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the loaf bakes, prepare the glaze by mixing powdered sugar, instant coffee (adjust amount to taste), water, and vanilla extract in a small bowl. Set aside.
Step 8: Once baked, transfer the loaf to a cooling rack and let it cool completely. Then spread the glaze evenly over the top and sprinkle with the remaining 1 tablespoon of walnuts.

Tips & Variations

For an extra coffee kick, add 1 teaspoon of espresso powder to the batter.
Substitute walnuts with pecans or almonds for a different nutty flavor.
Use maple syrup or agave instead of brown sugar for a natural sweetener alternative.
Ensure the loaf is completely cool before glazing to prevent the glaze from melting.

Storage

Store the loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave or oven before serving to refresh the texture and flavor.

How to Serve

The image shows a sliced loaf of dark brown cake with a moist and slightly crumbly texture, topped with smooth beige glaze drizzled in thin lines across the top. The glaze also coats the sides a little. On top of the cake, there are chopped walnut pieces scattered mainly on one side and some more walnuts around the cake on the white marbled surface. A knife with a wooden handle lies next to the loaf with one slice partially cut and lifted at an angle, showing the dark speckled inside. A small white speckled bowl filled with walnuts is partly visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flax meal?

Yes, you can substitute 1 egg for every 1 tablespoon of flax meal mixed with 3 tablespoons of water. For this recipe, use 3 eggs instead of the flax meal and water mixture.