Name: Gluten-Free Vegan Coffee Walnut Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 60 g (1/4 cup) coconut oil ((or sub olive or vegetable oil)); 200 ml (4/5 cup) unsweetened almond milk ((or any other plant-based milk)); 1 tablespoon apple cider vinegar ((ensure gluten-free if necessary)); 8 tablespoons maple syrup ((or sub any other sweetener)); 1 teaspoon vanilla extract; Pinch of salt; 4 teaspoons chicory powder ((or sub equal amount instant coffee)); 150 g (1 1/4 cup) ground almonds* (almond meal); 150 g (1 1/4 cup) gluten-free flour blend ((or sub plain flour if not gluten-free)); 2 heaped teaspoons baking power ((ensure gluten-free if necessary)); 1/4 teaspoon bicarbonate of soda (baking soda); 400 g (14oz) tin of full-fat coconut milk**; Juice of 1/2 lemon; 4 tablespoons maple syrup ((or sub any other sweetener)); 1/2 teaspoon vanilla extract; 2 teaspoons chicory powder ((or sub equal amount instant coffee)); 50 g (1/2 cup) walnuts, roughly chopped; Walnut halves; Pomegranate arills

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This Gluten-Free Vegan Coffee Walnut Cake is just as delicious as its traditional counterpart: think moist and fluffy, coffee-infused sponge, tangy creamy cheese frosting, and crunchy, earthy walnuts.

Coffee and walnut cake has always been one of my favourites, so I got thinking about creating a vegan, gluten-free and refined sugar free version that would taste just as delicious as the real thing!

I used my favourite vegan, gluten-free and refined sugar free sponge as a base for this layer cake – I love its taste and texture, and what’s more, it requires just one bowl and uses easily accessible ingredients. The coconut oil gives the sponge a rich, buttery flavour whilst ground almonds add a nutty sweetness and fluffiness.

The recipe is also easily customisable, as you can use any liquid sweetener you like, and substitute the coconut oil with olive or vegetable oil if you wish.

I don’t think it’s super traditional to use cream cheese frosting for a coffee and walnut cake (I think buttercream is more commonly used) but I just can’t get enough of a good cream cheese frosting, so decided to extend my love for it to this coffee cake.

It’s so simple to make vegan cream cheese at home – just mix some coconut cream or coconut yogurt with a little lemon juice, which brings out a tartness perfectly reminiscent of cream cheese.

Obviously you will have to add some coffee flavour to the sponge and the frosting. I try to stay away from coffee, so I actually used chicory powder. Chicory powder is made from ground chicory root and has a bitter, coffee-like flavour, so much so that it used to be known as ‘poor man’s coffee’.

Chicory also boasts lots of health benefits, which include a supposedly reduced risk of diabetes, as well as digestive benefits.

Ever since adding pistachios, mango and coconut to carrot cake, I’ve been all about adding interesting flavours to traditional cakes.

So I decided to add some pomegranate arills to this Gluten-Free Vegan Coffee Walnut Cake. They add a lovely pop of colour as well as a nectar-like sweetness and perfumey aroma that perfectly compliments the butter, earthy tones of the coffee and walnut.

I hope you’ll love this Gluten-Free Vegan Coffee Walnut Cake! For more cakes, check out my:

If you try out this recipe or anything else from my blog, I’d love to hear how you get on! Please give it a rating, leave a comment, or tag photo #rhiansrecipes on Instagram! I’d really love to hear any feedback – thank you!

Helpful tools to make this Gluten-Free Vegan Coffee Walnut Cake:

For the cake:

glass mixing bowl

measuring jug

18 cm / 7 inch sandwich baking tin

baking paper

cooling rack

For the frosting:

electric whisk

palette knife for frosting