Bittersweet espresso and walnut flavours in a wealthy however fluffy vegan sponge cake, topped with essentially the most scrumptious dairy-free espresso buttercream frosting.
Certainly one of my all-time favorite muffins and at all times a winner.
The whipped espresso buttercream (made with dairy-free unfold) is unimaginable and is essentially the most fantastic pairing with the marginally bitter nuttiness of the walnuts.
This cake additionally has an ideal texture when you desire extra of a chunk to your muffins.
It goes with out saying that this makes the right accompaniment to a pleasant cup of espresso!
Vegan Espresso & Walnut Cake
Yield:
10
Prep Time:
20 minutes
Cook dinner Time:
20 minutes
Complete Time:
40 minutes
This bittersweet cake is ideal with a cuppa. I really like the slight crunch you get from the chopped walnuts, paired with the smooth, velvety espresso buttercream.
Elements
- 5 tbsp instantaneous espresso granules
- 400 g / 14 oz (3 cups) self-raising (self-rising) flour
- 240 g / 8 1⁄2 oz (scant 2 1⁄4 cups) caster sugar
- 1 tsp baking powder
- 400 ml / 14 fl oz (1 3⁄4 cups) unsweetened dairy-free milk
- 160 ml / 5 1⁄4 fl oz (2⁄3 cup) vegetable oil
- 130 g / 4 1⁄2oz (1 heaped cup) chopped walnuts
- A number of walnut halves, for adorning
For the buttercream
- 160 g / 5 3⁄4 oz (2⁄3 cup) dairy-free butter
- 200 g / 7 oz icing (confectioner’s) sugar, sifted
Directions
1. Make a paste with the espresso granules and 4 tablespoons of boiling water and depart to chill.
2. Preheat the oven to 160C fan / 180C / 350F / gasoline 4 and grease two 23 cm / 9-inch spherical cake tins with a circle of greaseproof paper.
3. In a big bowl, combine the flour, sugar and baking powder collectively. In a big jug, whisk collectively the milk, oil and all however 1 1⁄2 tablespoons of the espresso paste (reserve this for the buttercream). Pour the moist elements into the bowl and whisk to make a easy batter. Stir within the chopped walnuts.
4. Evenly divide the combination between the ready cake tins and bake for 20 minutes, or till a skewer inserted into the centre of the muffins comes out clear. Go away to chill within the tin for a couple of minutes earlier than turning out onto a wire rack to chill fully.
5. In the meantime, make the buttercream by mixing the reserved espresso paste with the butter and icing sugar till mild and fluffy.
6. Unfold half the buttercream excessive of one of many muffins, then high with the second cake. Unfold the remaining buttercream excessive and adorn with the walnut halves.
