Decadent Vegan & Gluten-Free Coffee and Walnut Cake: Your Ultimate Moist & Flavorful Recipe

Embark on a culinary journey that proves dietary restrictions don’t mean compromising on taste or indulgence. This remarkable vegan and gluten-free coffee and walnut cake is a testament to that philosophy. Forget dry, crumbly alternatives; this recipe delivers an irresistibly soft, moist, and utterly delicious cake bursting with robust coffee flavor and the delightful crunch of walnuts, all crowned with a luscious coffee buttercream.

Whether you’re celebrating a special birthday, hosting a gathering, or simply craving a comforting treat for your weekend, this cake is designed to impress. The classic combination of aromatic coffee and earthy walnuts creates a harmonious depth of flavor that will captivate every palate. And the best part? Its inclusive nature means everyone, regardless of dietary needs, can enjoy a generous slice of this amazing dessert. While specifically crafted to be gluten-free and vegan, its exceptional taste stands proudly on its own, making it a favorite for all.

Essential Ingredients for Your Perfect Coffee and Walnut Cake

Crafting a truly exceptional vegan and gluten-free cake requires a careful selection of ingredients, each playing a vital role in achieving the perfect texture and flavor. Here’s a detailed breakdown of what you’ll need and why:

For the Irresistible Coffee Cake Batter:

• Instant Espresso Powder: This is the secret to an intense, authentic coffee flavor without adding excess liquid. Do not substitute with regular instant coffee granules unless specifically designed for baking, as it won’t yield the same depth. Aim for high-quality instant espresso powder for the best results.
• Gluten-Free Flour Blend: The foundation of our gluten-free cake. It’s crucial to use a high-quality, plain gluten-free flour blend (such as Doves Farm in the UK or a similar all-purpose GF blend) rather than a single type of gluten-free flour. These blends are formulated with a mix of flours and starches to mimic the properties of wheat flour. If gluten isn’t an issue, simply use plain (all-purpose) wheat flour.
• Ground Almonds: Beyond adding a subtle nutty flavor, ground almonds significantly enhance the cake’s texture, contributing to its desired moistness and tenderness. When making the non-gluten-free version, use an equal weight of plain flour to replace the ground almonds and the gluten-free flour blend.
• Cornflour (Cornstarch): A small amount of cornflour helps create a wonderfully light and tender crumb. It works by interfering with gluten development (even in GF flours) and absorbing moisture. If you don’t have it, you can substitute it with an equal amount of your chosen plain flour.
• Xanthan Gum: An indispensable ingredient in most gluten-free baking, xanthan gum acts as a binder, providing elasticity and structure often missing without gluten. It helps prevent the cake from becoming too crumbly. Only omit it if your chosen gluten-free flour blend already contains it, or if you’re making the traditional wheat flour version.
• Plant Milk: Any unsweetened non-dairy milk will work, but soy milk is often recommended due to its higher protein content, which can contribute to a slightly better structure in vegan baking. Ensure it’s unsweetened to control the cake’s sweetness. Almond, oat, or rice milk can also be used.
• Non-Dairy Yogurt: This is a fantastic egg replacer in vegan cakes, adding moisture, richness, and a slight tang that enhances flavor. Unsweetened soy or coconut yogurt are ideal. While some have experimented with unsweetened applesauce, results may vary, and yogurt is highly recommended for consistency.
• Vegan Butter and Neutral Oil: The combination of both fats is key! Vegan block butter provides richness and flavor, mimicking traditional butter, while neutral-flavored oil (like sunflower, canola, or vegetable oil) ensures a supremely moist crumb. For the best results, use a firm vegan block butter (e.g., Naturli Vegan Block or Flora Plant block) for both the cake and the buttercream, as spreadable tub varieties can lead to an unstable buttercream.
• Vinegar: This ingredient is crucial for activating the bicarbonate of soda (baking soda), creating carbon dioxide bubbles that help the cake rise, resulting in a light and airy texture. Apple cider vinegar or white wine vinegar are excellent choices, and lemon juice can also be used.
• Caster Sugar: Provides sweetness and contributes to the cake’s tender texture. Granulated sugar or light brown sugar can be used as alternatives. Avoid liquid sweeteners or artificial sweeteners, as they will significantly alter the cake’s texture and moisture balance.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Using both leavening agents ensures optimal rise and a delicate texture. They work in slightly different ways and should not be swapped for one another if you want the intended result. Always double-check that your baking powder is gluten-free, as not all brands are.
• Vanilla Extract: Essential for rounding out the flavors. Use a good quality vanilla extract or vanilla bean paste for the best aroma and taste.
• Walnuts: The quintessential partner to coffee in this classic cake. Roughly chopped walnuts add a delightful crunch and nutty flavor that complements the coffee beautifully. Pecans can be a tasty alternative if you prefer.

For the Velvety Coffee Buttercream:

• Instant Espresso Powder: Again, for intense coffee flavor.
• Milk: A small amount of plant milk to dissolve the espresso powder into a paste.
• Vegan Block Butter: Absolutely essential for a stable and fluffy buttercream. Spreadable vegan butters will likely result in a runny or split frosting. Ensure it’s slightly softened, but not melted, for the best consistency.
• Icing (Powdered) Sugar: Sifted icing sugar is vital for a smooth, lump-free buttercream. It dissolves easily and provides the necessary structure and sweetness.
• Vanilla Extract: To enhance the overall flavor profile of the buttercream.

Step-by-Step Guide: Crafting Your Vegan & Gluten-Free Coffee and Walnut Cake

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Creating this delicious cake is a straightforward process, designed to be accessible for bakers of all skill levels. Follow these steps for a perfect bake every time:

1. Prepare Your Tins: Begin by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. This ensures the oven is at the correct temperature when your batter is ready. Thoroughly grease two 15 cm (6 inch) round cake tins, or one 20 cm (8 inch) round, 5 cm (2 inch) deep tin. Line the bases with baking parchment to prevent sticking and ensure easy removal after baking.
2. Combine Dry Ingredients: In a large mixing bowl, combine all the dry ingredients for the cake: the gluten-free flour blend, ground almonds, cornflour, baking powder, bicarbonate of soda, xanthan gum, instant espresso powder, and a pinch of salt. Whisk them together thoroughly. This step is crucial for even distribution of the leavening agents and flavorings, preventing pockets of unmixed ingredients.

3. Mix Wet Ingredients: In a separate jug or medium bowl, whisk together the melted vegan butter, neutral oil, plain vegan yogurt, unsweetened non-dairy milk, caster sugar, vinegar, and vanilla extract. Whisk until all ingredients are well combined and the sugar has largely dissolved. This creates a homogeneous mixture that integrates smoothly with the dry ingredients.

4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a balloon whisk, gently stir until a smooth batter forms. Be careful not to overmix; mix just until no streaks of dry flour remain. Overmixing can lead to a tougher cake texture.
5. Fold in Walnuts: Gently fold the roughly chopped walnuts into the batter. This ensures they are evenly distributed throughout the cake, providing a delightful crunch in every bite.

6. Fill Tins and Bake: Divide the batter evenly between your prepared cake tins. If using a single 20cm tin, pour all the batter in. Smooth the tops with a spatula. Bake for approximately 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking times can vary slightly depending on your oven, so keep an eye on them.

7. Cool the Cakes: Once baked, allow the cakes to cool in their tins for about 10 minutes. This helps them firm up and prevents breakage when transferred. After 10 minutes, carefully invert them onto a wire rack and allow them to cool completely before frosting. This is a crucial step; frosting a warm cake will lead to a melted, messy result.

Crafting the Luscious Coffee Buttercream:

While your cakes are cooling, prepare the rich coffee buttercream.

8. Make Coffee Paste: In a small bowl, mix together the instant espresso powder and a teaspoon of milk to form a thick paste. This concentrated coffee mixture will ensure a smooth, intense coffee flavor in your buttercream.

9. Whip Vegan Butter: In a large mixing bowl, using an electric mixer, whisk the slightly softened vegan block butter for a couple of minutes until it becomes light and fluffy. This incorporates air, making the buttercream airy and smooth.

10. Combine Buttercream Ingredients: Add the sifted icing sugar, the prepared coffee paste, and vanilla extract to the whipped butter.

11. Whip Until Fluffy: Stir the mixture slowly at first until the icing sugar is moistened. The mixture will appear dry initially, but resist the urge to add more liquid; it will come together as you continue mixing. Once moistened, increase the speed and whisk on high for a good few minutes until the buttercream is wonderfully light, fluffy, and spreadable.

12. Assemble Your Cake: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread half of the coffee buttercream evenly over the top. Carefully place the second cake layer on top, then spread with the remaining buttercream. Decorate with extra walnuts for a beautiful finish.

Expert Tips for Baking Success

Achieving a perfect vegan and gluten-free cake can be incredibly rewarding. Here are some essential tips to ensure your coffee and walnut cake turns out flawlessly every time:

• Precision in Measurement: For gluten-free baking, accuracy is paramount. I strongly advise against using US cup conversions for flour in this recipe, as different gluten-free flour blends have varying densities and weights per cup, leading to inaccurate results. Always use a digital kitchen scale to weigh out all your ingredients for the most consistent and reliable outcome.
• Follow the Recipe Closely: This recipe has been carefully developed to balance moisture, structure, and flavor within the constraints of vegan and gluten-free baking. Making substitutions or altering ingredient quantities, especially with leavening agents or flour, can significantly impact the final texture and rise of your cake. Stick to the recipe as written for the best results.
• Cooling is Crucial: Patience during the cooling process is key. Ensure your cake layers are entirely cold before you begin frosting. Attempting to frost a warm cake will cause the buttercream to melt and slide off, resulting in a messy and unappealing finish. A wire rack allows for air circulation, promoting even and faster cooling.
• Storage Guidelines: To maintain its freshness and deliciousness, store your fully assembled coffee and walnut cake in an airtight container at room temperature. It will remain wonderfully moist and flavorful for approximately 3-4 days.
• Creative Flavor Variations: This recipe is incredibly versatile! If you’re looking for a delightful alternative, simply omit the instant espresso powder and walnuts from the cake batter. You’ll then have a fantastic base for a moist gluten-free vegan vanilla cake. You can frost it with a classic vegan vanilla buttercream and decorate it as desired.

Frequently Asked Questions (FAQs)

Can I Make This Cake with Regular Flour?

Absolutely! If you don’t require the cake to be gluten-free, you can easily adapt the recipe. Replace both the gluten-free flour blend and the ground almonds with an equal total weight of plain (all-purpose) wheat flour. For instance, if the recipe calls for 150g GF flour and 40g ground almonds, you would use a total of 190g of plain flour. Additionally, if using regular wheat flour, you should omit the xanthan gum, as it’s primarily used to replicate the binding properties of gluten.

Can I Make a Full-Sized Cake?

Yes, this recipe is designed to be flexible! The quantities provided yield either two 15 cm (6 inch) round cake layers or one single 20 cm (8 inch) round layer. If you desire a larger, two-layer 20 cm (8 inch) cake, you will need to double the entire recipe. Once doubled, divide the batter evenly between two 20 cm (8 inch) round, 5 cm (2 inch) deep tins, and bake as instructed.

Can I Freeze the Cake?

Yes, freezing is an excellent option for meal prep or enjoying a slice later. The un-iced cake layers freeze exceptionally well. Ensure the cakes are completely cooled to room temperature before freezing. Wrap each layer individually and tightly in multiple layers of cling film (plastic wrap), followed by aluminum foil, to prevent freezer burn. They can be stored in the freezer for up to three months. To serve, simply allow the frozen cake layers to defrost at room temperature, then frost and decorate as usual.

How Can I Avoid a Dry or Crumbly Gluten-Free Vegan Cake?

Several factors contribute to a moist gluten-free vegan cake. Ensuring accurate ingredient measurements (using a scale!), not overbaking, and using high-fat ingredients like vegan butter and neutral oil, along with the plant-based yogurt, are crucial. Overmixing the batter can also develop any residual gluten-like proteins in GF blends or over-aerate, leading to a dry texture. Always mix just until combined.

What Are Some Decorating Ideas?

Beyond simply topping with walnuts, you can get creative! Drizzle melted vegan chocolate over the top, add a dusting of cocoa powder or cinnamon, or use edible fresh flowers for an elegant touch. For a more elaborate look, pipe the buttercream using a star nozzle. If you’re feeling adventurous, try adding a few candied walnuts for extra flair!

More Delicious Gluten-Free Vegan Treats to Explore:

If you loved this recipe, be sure to check out these other fantastic gluten-free and vegan delights:

• Zesty Lemon Blueberry Polenta Cake
• Festive Gluten-Free Vegan Christmas Cake
• Indulgent Pistachio Cranberry Rocky Road
• These Fudgy Vegan Brownies can easily be made gluten-free by swapping to a gluten-free flour blend.
• For a delightful and tangy dessert, make this Vegan Key Lime Pie gluten-free by simply using gluten-free cookies for the biscuit base.

If you’ve had the pleasure of baking this delightful recipe, we’d love to hear from you! Please consider rating it, leaving a comment below, or sharing your creation on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback is invaluable!

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