Experience the exquisite combination of rich espresso and nutty flavors in our Vegan Espresso Walnut Cake. This recipe offers two variations: one for two 6-inch cakes serving 12, and another for two 8-inch cakes serving 16. Each layer of this delectable cake is infused with the bold taste of espresso and the crunchy texture of finely chopped walnuts, creating a harmonious blend of flavors. The cake is frosted with a luscious vegan coffee buttercream, providing a creamy complement to the moist cake. The highlight is the topping of candied walnuts, adding a sweet crunch to every bite. Whether you're serving it as a special occasion dessert or a sophisticated addition to a brunch menu, this cake is sure to impress with its elegant presentation and sumptuous taste.
Ingredients:
- For Two 6-inch Cakes (Serves 12):
- 100g walnuts, finely chopped
- 260g all-purpose flour, sifted
- 220g soft brown sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 120ml espresso, cooled
- 240ml vegan buttermilk
- 120ml olive oil (or neutral oil)
- 1 tbsp vanilla extract
- For Two 8-inch Cakes (Serves 16):
- 150g walnuts, finely chopped
- 400g all-purpose flour, sifted
- 330g soft brown sugar
- 3 ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- 180ml espresso, cooled
- 360ml vegan buttermilk
- 180ml olive oil (or neutral oil)
- 1 ½ tbsp vanilla extract
- Toppings & Fillings:
- 200g walnut halves
- 2 tbsp soft brown sugar or granulated sugar
- 1 tbsp vegan butter or olive oil
- 1 batch vegan coffee buttercream
Instructions:
- Preparation:
- Preheat oven to 160°C/320°F (fan) or 180°C/356°F (conventional). Line two cake tins with parchment paper and grease sides.
- Mix Dry Ingredients:
- In a large bowl, whisk walnuts, flour, brown sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk espresso, vegan buttermilk, oil, and vanilla extract.
- Make Batter:
- Pour wet ingredients into dry ingredients and whisk until just combined. Avoid over-mixing.
- Bake:
- Divide batter between cake tins and bake for 35-45 minutes. Check doneness with a toothpick.
- Cool in pans for 10-15 minutes, then transfer to a cooling rack. Refrigerate in an airtight container until ready to use.
- Prepare Candied Walnuts:
- Cook walnuts, sugar, and butter/oil in a pan for 5-7 minutes. Transfer to parchment to cool. Reserve 16 halves for topping, chop the rest for filling.
- Assembly:
- Spread ⅓ frosting on first cake layer, add half chopped candied walnuts. Top with second layer.
- Coat sides and top with another ⅓ frosting.
- Pipe remaining frosting, top with candied walnut halves, sprinkle chopped walnuts.
Enjoy this Vegan Espresso Walnut Cake, a perfect blend of rich coffee flavor and crunchy walnuts, all enveloped in smooth coffee buttercream - an elegant dessert for any occasion. 🎂☕🌰✨