Description
This Coffee and Walnut Loaf Cake is a moist, flavorful vegan treat combining rich coffee flavors with crunchy walnuts. Perfect for a cozy afternoon snack or a delightful dessert, this loaf is topped with a smooth coffee glaze and garnished with walnuts for added texture and taste.
Ingredients
Scale
Batter 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)
Glaze Ingredients
- 1 cup of powdered sugar
- ½ to 1 tablespoon of instant coffee
- 3 tablespoons of water
- ½ teaspoon of vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a bread loaf pan to ensure the cake doesn’t stick after baking.
- Make Flax Egg: In a small bowl, combine the flax meal and 6 tablespoons of warm water. Stir and set aside for 5 minutes to thicken, creating a vegan egg substitute.
- Prepare Coffee Mixture: In a separate glass, dissolve 1 ½ tablespoons of instant coffee in 1 cup of water. Set this aside for use in the batter.
- Cream Sugar and Vegan Butter: Using an electric mixer, beat the brown sugar and vegan butter together until the mixture is creamy and well combined.
- Add Remaining Batter Ingredients: To the sugar and butter mixture, add the flax egg, coffee mixture, flour, baking soda, baking powder, salt, vinegar, and neutral oil. Mix well until you form a smooth batter.
- Fold in Walnuts and Bake: Gently fold in 1 cup of crushed walnuts into the batter. Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the loaf is done.
- Prepare Glaze: While baking, mix the powdered sugar, ½ to 1 tablespoon of instant coffee, water, and vanilla extract in a small bowl until smooth to create the coffee glaze.
- Cool and Glaze: Remove the cake from the oven and transfer it onto a cooling rack. Let it cool completely before drizzling the coffee glaze evenly over the top.
- Garnish: Sprinkle the remaining 1 tablespoon of crushed walnuts on top of the glazed loaf for a crunchy finish.
Notes
- You can adjust the strength of the coffee flavor in the glaze by varying the amount of instant coffee used.
- Ensure the loaf is completely cooled before glazing to prevent the glaze from melting off.
- This recipe is vegan-friendly and uses flax egg as an egg substitute.
- Use neutral oil like vegetable or canola oil for best results.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Coffee cake, Walnut loaf, Vegan cake, Coffee and walnut loaf, Vegan dessert
