Coffee and Walnut Cake — a plant-based British recipe by BOSH!
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Coffee and Walnut Cake

Coffee and walnut cake is one of those classics we absolutely had to get right in a plant-based version, and honestly, we think this one nails it. That combination of deep, slightly bitter coffee sponge with sweet, nutty crunch is just unbeatable. We've made this for so many people who had no idea it was vegan, and the reactions are always brilliant. The icing is rich and creamy, it layers up beautifully, and it looks genuinely impressive without being a nightmare to put together. If you need a showstopper cake for a weekend bake or a birthday, make this one tonight.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • 2x cake tins greased
  • Food processor
  • Chill cake to room temperature, then refrigerate for 30 minutes before icing

Ingredients

  • 3 tbsp fine coffee powder
  • 240g self raising flour
  • 120g soft brown sugar
  • 180ml rice milk
  • 120ml sunflower oil
  • 3 tbsp fine coffee powder
  • 2 tbsp water cold
  • 180g icing sugar
  • 30g plant-based butter
  • walnut halves

Method

1

First, make the cakes

  • Put the cake ingredients in a food processor & whizz them up in to a creamy paste
  • Pour the cake mixture into greased cake tins
  • Bake the cakes for 25-30 minutes at 180℃ (356℉)
2

Next, make the icing

  • Whilst the cake is baking, put all the icing ingredients in a food processor & whizz them up into a cream
  • Take the cake out of the oven & let it chill to room temperature. Once it’s at room temperature, Put it in the fridge for half an hour (it needs to be cool when you ice it)
3

Then spread the icing, serve and enjoy!

  • Spread icing on the top of one of the cakes, put the other cake on top of it, spread the remaining icing over the top of the cake (It will be a good idea to put the cake in the fridge now to let the icing set a bit)
  • Take the cake out of the fridge & decorate with the walnuts
  • Serve immediately with a cup of coffee! BOSH

Tips & Variations

  • Nail the coffee flavour: We find using a good quality instant espresso powder rather than regular instant coffee gives you a much deeper, richer flavour in both the sponge and the icing. It really makes a difference.
  • Toast your walnuts: Henry always toasts the walnuts in a dry pan for a few minutes before adding them as decoration. It brings out so much more of that nutty flavour and makes the whole cake feel a bit more special.
  • Make sure the cake is fully cool: We know it's tempting to rush, but if you try to ice the cake while it's still even slightly warm, the icing will slide right off. Give it proper time to come down to room temperature and you'll get those clean, beautiful layers.

Why This Works

The trick here is using a food processor for both the sponge and the icing. It sounds almost too easy, but it gives you this incredibly smooth, even batter that bakes up really light and consistent every time. The walnuts add a lovely bitterness that cuts through the sweetness of the icing, so the whole thing feels balanced rather than just sugary. Trust us on this one, it's a proper crowd-pleaser.