This coffee walnut layer cake is surprisingly easy to make while being incredibly flavorsome. I recommend frosting it with homemade vegan coffee Swiss meringue buttercream that's light, airy, and not overly sweet.
What to expect from this recipe
Coffee and walnut cake is a classic British cake consisting of two layers of coffee-flavored sponge filled and topped with coffee buttercream. Basically, if you're a coffee lover (ahem, like me) then chances are that you'll love this cake. No surprises, it goes exceptionally well with a nice hot cuppa coffee.
This vegan coffee cake is:
- Fluffy and moist
- Flavourful
- Easy to make
- Perfect for birthdays
- Great for any special occasion
- Perfect for coffee lovers!
Ingredients notes
- Walnuts: Being a coffee walnut cake these nuts are of course one of the main ingredients! The walnuts are ground into a crumb consistency and added to the cake batter.
- Neutral oil: I usually go for sunflower oil, but any neutral-tasting oil such as rapeseed will do.
- Soy milk and apple cider vinegar: Together these ingredients create a vegan buttermilk substitute.
- All-purpose flour: Plain flour works best for this recipe, I have not yet tried it with a gluten-free all-purpose, but let me know in the comments if you give it a go.
- Baking powder: This is the leavening agent that will help the cake to rise. When combined with the acidic vegan buttermilk, it will activate during baking and create a light and fluffy cake.
- Soft brown sugar: This adds a delicious caramelized flavor to the cake which works really well with the coffee.
- Coffee: Use a good quality coffee as this is the main flavor that will come through in the cake.
- Vanilla extract: This adds another flavor note as well as enhances the sweetness.
How to make this vegan cake recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Prepare the wet ingredients first. In a glass, mix together the soy milk and apple cider vinegar and allow to sit for 5 minutes to make the vegan buttermilk replacement. To a large bowl add the coffee, soya milk mixture, rapeseed oil, and vanilla extract and whisk to combine.
Add the dry ingredients (flour, sugar, baking powder, salt, and walnuts) to the bowl with the wet ingredients, gently folding the mixture each time. Be careful not to over-mix, a few pockets of the flour are fine.
Add the cake batter to the prepared cake tins and bake for 40-45 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.
Allow the cakes to cool in the pans for about 20 minutes before carefully transferring them out onto a cooling rack. Allow them to fully cool before transferring to the fridge in an airtight container until ready to use.
My friend Anthea from Rainbow Nourishments taught me to chill my cakes before frosting them for the best results. So if you want to, you can prep these cakes the day before you plan on decorating them, which helps save time on the day! 
How to assemble the cake
To assemble the cakes, first, use a serrated knife to cut off the domes if preferred. Note: you can leave the dome on the top piece, I did so in the cake pictured in the images!
Pipe some buttercream on one of the cakes and place the second cake on top. Coat the entire cake with buttercream or just frost the top of the cake as preferred.
Storage instructions
Store in an airtight container in the fridge for up 4-5 days. Remove from the fridge about an hour before serving to allow the cake and frosting to soften a little.
Frequently asked questions
I didn't find it necessary to crumb coat this coffee walnut cake. I used my vegan coffee buttercream to frost the chilled cakes and one coat provided nice even coverage.
This cake tastes best when served fresh. I recommend storing it in the fridge and taking it out at room temperature for an hour before serving. You can freeze any leftover cake in an airtight container to serve another time.
You can use instant coffee granules to flavor this cake, just make sure the quality is good. The coffee should taste good enough for you to want to drink it on its own!
Substitutions
What other icing could I use for this coffee cake?
Additions
- Coffee beans: A sparse amount of coffee beans on top of the cake will add a little crunch as well as a beautiful garnish. I really emphasize "sparse" here as you probably don't want yourself or your guests to break out in a sweat from the extra caffeine they give to the recipe!
- Chocolate shavings: If you're a fan of all things mocha a few dark chocolate shavings would be amazing on top of this cake.
- Chopped walnuts: Another way to decorate this coffee walnut layer cake would be to add chopped walnuts on top. You could also stick them to the sides of the cake if you'd like!
More vegan cakes
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Description
Ingredients
- 100 g (0.85 cups) walnuts, plus extra for garnish
- 250 g (2 cups) plain flour, sifted
- 220 g (1 cup) soft light brown sugar
- 2 ½ teaspoons (2 ½ tsp) baking powder, sifted
- ¼ teaspoon (¼ tsp) sea salt
- 15 g (3 tbsp) instant coffee
- 295 ml (1 ¼ cups) soy milk, or other non-dairy milk
- 15 ml (1 tbsp) apple cider vinegar, or lemon juice
- 112 g (½ cup) rapeseed oil/sunflower oil, or other neutral oil
- 2 teaspoons (2 tsp) vanilla extract
FROSTING
- 1 batch vegan coffee buttercream
- 30 g (¼ cup) walnut halves, for garnish
Instructions
- Preheat your oven to 175°C (350°F). Line two 6" cake tins with parchment paper and set aside. Add the walnuts to your food processor and blitz until finely ground. Alternatively, you can use a knife to chop them finely.
- Mix the instant coffee with a ¼ cup of boiling water and set it aside to cool for 5 minutes. In a glass, mix together the soy milk and apple cider vinegar and allow to sit for 5 minutes. To a large bowl add the coffee, soy milk mixture, rapeseed oil, and vanilla extract and whisk to combine.
- Add the flour, sugar, baking powder, salt, and walnuts to the bowl with the wet ingredients, gently folding the mixture each time. Be careful not to over-mix, a few pockets of the flour are fine.
- Add the cake batter to the prepared cake tins and bake for 40-45 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.
- Allow the cakes to cool in the pans for about 20 minutes before carefully transferring them out onto a cooling rack. Allow them to fully cool before transferring them to the fridge in an airtight container until ready to use.
- Meanwhile, prepare the vegan coffee Swiss meringue buttercream.
- To assemble the cakes, first, use a serrated knife to cut off the domes if there are any. Note: you can leave the dome on the top piece if preferred.
- Pipe some buttercream on one of the cakes and place the second cake on top. Coat the entire cake with buttercream or just frost the top of the cake as preferred.
Storage
- Store in an airtight container in the fridge for up 4-5 days. Remove from the fridge about an hour before serving to allow the cake and frosting to soften a little. This cake tastes best when served fresh. You can however freeze any leftover cake in an airtight container to serve another time.
Notes
- Nutrition calculation is based on one serving without buttercream.
- A sparse amount of coffee beans on top of the cake will add a little crunch as well as a beautiful garnish.
- If you're a fan of all things mocha a few dark chocolate shavings would be amazing on top of this cake.
- Another way to decorate this coffee walnut layer cake would be to add chopped walnuts on top. You could also stick them to the sides of the cake if you'd like!
Freezing instructions
Nutrition
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