We store cookies on your device to make sure we give you the best experience on this website. I'm fine with this - Turn cookies off
Switch to an accessible version of this website which is easier to read. (requires cookies)

Vegan Coffee and walnut cake by The Food Rhino

October 17, 2018 5:27 PM
By Linda Johnson
Originally published by Green Liberal Democrats

(From our GLD October 2018 newsletter)

Vegan Coffee and walnut cake by The Food Rhino (greenlibdems.org.uk)

Vegan Coffee and walnut cake by The Food Rhino

Ingredients

  • 20g Fairtrade Ground Coffee
  • 300ml Boiling water
  • 1 X Cafetiere
  • 150g X Dairy free spread
  • 150g X Dark brown sugar
  • 250g X Self raising flour
  • 40g X Aquafaba
  • 120g X Chopped walnuts
  • 200g X Icing sugar
  • 2lb Bread tin

[Method]

In a cafetiere mix together the 300ml boiling water and the ground coffee and allow to cool before pressing. Cream together 150g dairy-free spread and dark brown sugar in a mixing bowl until a smooth paste is formed. Add to the mix your self-raising flour, aquafaba and 100g of the pressed coffee; make sure you keep the remaining coffee as you will need it later. Mix together well before stirring in 100g of the chopped walnuts. Grease and line a 2lb bread tin and add your batter, making sure the mixture is evenly spread in the tin. Cook at 180°C for 45 minutes turning halfway. Once the cake is cooked place on a Safi coffee and 100g of dairy-free spread until smooth and lay over the top of the cake. Finish by adding the remaining walnuts and chill for a few minutes until the frosting has set then serve.

The Food Rhino is a vegan chef, who writes for various vegan magazines and for Just Beverley. He's very happy for Green Lib Dems to use his work.

( Please use this Facebook Page for comments on this article )

Vegan Coffee and walnut cake by The Food Rhino (greenlibdems.org.uk)

Vegan Coffee and walnut cake by The Food Rhino