The Ultimate Easy Vegan Coffee and Walnut Cake Traybake: A Moist & Flavorful Plant-Based Classic
This easy vegan coffee and walnut traybake cake is exceptionally soft, moist, and bursting with rich coffee flavor. Crowned with a light and fluffy coffee buttercream, it’s the ideal dairy-free dessert for any gathering. Post sponsored by Pyrex.
The coffee and walnut cake holds a cherished spot in British baking, a true classic found in tearooms and kitchens nationwide. Its distinctive blend of aromatic coffee and crunchy walnuts, enveloped in a tender sponge and rich buttercream, has captivated palates for generations. Traditionally, this delightful confection relies on dairy and eggs, making it inaccessible for those following a vegan diet or managing allergies.
However, this exquisite vegan sheet cake version proves that you don’t need animal products to achieve perfection. Our recipe delivers a plant-based coffee and walnut cake that is every bit as satisfying as its conventional counterpart, if not more so! The sponge is wonderfully soft and consistently moist, infused with a generous, authentic coffee flavour that truly shines through. Complementing this, the coffee buttercream is a dream – incredibly light, airy, and equally potent with that beloved coffee kick. This dairy-free delight is set to become a firm favourite in your baking repertoire.
Given the significant amount of coffee present in both the cake and the buttercream, this indulgent treat is best enjoyed during the morning or afternoon. It offers a wonderful pick-me-up alongside a cup of tea or coffee, or as a delightful afternoon snack. For those looking to enjoy this cake with children or simply prefer less caffeine, we highly recommend opting for decaffeinated instant coffee or espresso powder. This ensures everyone can savour the delicious taste without the stimulating effects of caffeine.
For baking this spectacular vegan coffee and walnut cake, I turned to Pyrex’s innovative new Magic Metal range, specifically their versatile 23×30 cm roasting tin. While Pyrex is globally renowned for its incredibly reliable and heat-resistant glassware, their metal bakeware line consistently upholds the same high standards of quality and performance. These exceptional roasting tins aren’t just reserved for perfecting your Sunday roast; their ideal size and shape make them utterly perfect for baking flawless sheet cakes and traybakes like this one.
The Pyrex Magic Metal bakeware range is crafted from durable carbon steel, ensuring even heat distribution for consistent baking results every time. Its superior non-stick coating guarantees effortless food release and simplifies cleanup, which is a blessing in any busy kitchen. These tins are oven safe up to 230°C, dishwasher safe for ultimate convenience, and come backed by a reassuring five-year guarantee, reflecting Pyrex’s confidence in their product’s longevity and performance. Beyond the roasting tin, I also utilized their Expert mixing bowls and glass jugs for all my cake preparation. Pyrex products are truly my preferred choice for all baking endeavors due to their exceptional sturdiness, practicality, and enduring quality.
If you’re eager to experience the excellent quality of the Pyrex Magic Metal range for yourself, you can find their products readily available from Argos. Investing in high-quality bakeware can truly elevate your baking game, making the process more enjoyable and the results more consistent.
How To Achieve the Perfect Vegan Coffee and Walnut Cake:
(For a complete list of ingredients and detailed instructions, please refer to the recipe card provided below.)
*For optimal results, it is crucial to follow this recipe meticulously. As always, I strongly advocate for using gram measurements with a digital scale rather than cup conversions. Cup measurements lack the precision required for successful baking, and I cannot guarantee the best outcome if they are used.*
Begin your baking journey by preparing your 30x23cm (9×12 inch) roasting tin. Grease it thoroughly, then line it with baking parchment, ensuring the parchment extends above the edges of the tin. This simple step is vital as it creates “handles,” making it significantly easier to lift the baked cake out of the tin without damage once it has cooled.
In a large mixing bowl (the Pyrex Expert mixing bowl is ideal for this!), combine your softened vegan block butter and light brown soft sugar. Using an electric mixer, whisk these ingredients together for a good few minutes until the mixture transforms into a very light, fluffy, and pale consistency. This creaming process is fundamental for incorporating air into the batter, which contributes to the cake’s tender crumb and delightful texture.
Next, carefully add the remaining wet and dry ingredients: non-dairy yogurt (plain soy variety is often best for its neutral flavour and consistency), unsweetened non-dairy milk (soy milk is a consistent performer in vegan baking), a generous splash of vanilla extract, self-raising flour, baking powder, bicarbonate of soda (baking soda), a pinch of salt, and the essential instant espresso powder. The quality of your espresso powder can significantly impact the final coffee flavour, so choose a good one!
With all ingredients in the bowl, whisk gently until everything is just combined. The key here is to avoid over-mixing the batter. Over-mixing can develop the gluten in the flour too much, resulting in a cake that is dense and tough rather than light and tender. Once combined, gently fold in the roughly chopped walnuts, ensuring they are evenly distributed throughout the batter to provide that delightful crunch in every bite.
Carefully transfer the prepared batter into your lined tin, spreading it evenly to ensure a uniform bake. Place the tin in your preheated oven and bake for approximately 25-35 minutes. The cake is ready when a skewer inserted into the center comes out completely clean. This indicates that the cake is cooked through and perfectly moist without being raw in the middle.
Once baked, allow the cake to cool fully in the tin. This prevents it from breaking apart when removed. After it’s completely cooled, gently lift the cake out using the baking parchment, and transfer it to a serving platter or wire rack. At this stage, the cooled, un-iced cake can also be wrapped and frozen for later enjoyment, offering fantastic versatility.
Now for the star of the show – the coffee buttercream! In a clean mixing bowl, whisk together softened vegan block butter and vegetable shortening until they are thoroughly combined and smooth, with no lumps remaining. The combination of these two fats is crucial for achieving a stable, light, and airy vegan buttercream that holds its shape beautifully.
In a separate small bowl, create a rich coffee paste by mixing the instant espresso powder with a tiny amount of non-dairy milk. This concentrates the coffee flavour and ensures it disperses evenly throughout the buttercream without leaving gritty bits. Add this coffee paste to your butter mixture, along with sifted icing sugar and vanilla extract. Sifting the icing sugar is an important step to prevent lumps and guarantee a silky-smooth buttercream.
Whisk the mixture on a high speed for several minutes until the buttercream becomes incredibly light, fluffy, and wonderfully voluminous. This aeration is what gives it that cloud-like texture. If you find your buttercream is too thick, gradually whisk in a little extra non-dairy milk, adding ½ teaspoon at a time until you reach the desired consistency. Conversely, if it’s too soft or runny, you have two options: either whisk in a bit more sifted icing sugar to firm it up, or pop the bowl into the fridge for about 15 minutes to allow the fats to chill and solidify slightly before re-whisking.
Once your cake is completely cool and your buttercream is perfectly prepared, it’s time for the final, delicious touch! Generously spread the coffee buttercream over the entire top surface of the cake. Don’t be shy – a thick, luxurious layer of buttercream is part of the charm. Then, unleash your creativity with decorations! Keep it classic and elegant with a simple scattering of chopped walnuts, or elevate it to a true showstopper by adding cacao nibs for a subtle bitterness and crunch, and decadent chocolate-coated coffee beans for an extra layer of coffee-chocolate bliss. Arrange them artfully for an impressive presentation that will surely delight your guests.
How Long Will This Vegan Coffee Walnut Cake Keep?:
Once fully decorated, this delicious vegan coffee and walnut cake maintains its freshness and delightful texture for approximately five days. To ensure it stays at its best, store it in an airtight container at room temperature. This will prevent it from drying out and keep the buttercream perfect.
Can I Freeze This Vegan Coffee Walnut Cake?:
Absolutely, yes! The cooled, un-iced cake is perfectly suitable for freezing. Wrap it securely in multiple layers of cling film or aluminum foil, or place it in a freezer-safe bag or container. It can be frozen whole for up to three months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator, then proceed with the buttercream recipe and decoration as usual.
What If I Want To Make A Coffee And Walnut Layer Cake Instead?:
If you’re aiming for a more elaborate presentation and prefer a coffee and walnut layer cake over a traybake, this recipe is incredibly adaptable. You can easily bake the batter in two 23cm (9-inch) round cake tins. If you only have slightly smaller 20cm (8-inch) tins, they will also work, especially if they are deep enough to accommodate the batter without overflowing. The baking time will likely be a little shorter for layer cakes due to their reduced thickness, so start checking for doneness after about 20 minutes with a skewer. The quantity of buttercream provided in this recipe should still be ample to both fill and generously top a beautiful two-layer cake.
Top Tips for Vegan Coffee and Walnut Cake Success:
- **Espresso Powder Substitute:** If you don’t have instant espresso powder on hand, don’t fret! You can easily create a suitable alternative by grinding regular instant coffee granules in a pestle and mortar or a dedicated spice grinder until they reach a fine powder consistency. This ensures the coffee flavour dissolves smoothly into the batter and buttercream.
- **Adjusting Coffee Strength:** This recipe delivers a wonderfully robust coffee flavour, which many adore. However, if you prefer a milder taste, you can easily reduce the amount of coffee. Try using 2 tablespoons of instant espresso powder in the cake batter and just 1 tablespoon in the buttercream. And, as mentioned before, for all the flavour without the caffeine, decaf coffee is an excellent choice!
- **Mixing Technique is Key:** The initial step of whisking the vegan butter and sugar together until very light and fluffy is crucial for a tender cake. This process incorporates air. However, once you’ve added the remaining ingredients, mix the batter *just until combined*. Over-mixing develops gluten in the flour, which can lead to a tough and dense cake rather than a light and airy one.
- **The Right Vegan Butter:** It is paramount to use a vegan **block** butter or margarine for both the cake and the buttercream. These block varieties, typically wrapped in foil, have a much lower water content and higher fat content, which is essential for baking structure and creating a stable buttercream. Avoid the spreadable kind that comes in a tub, as its high water content will negatively affect the texture and stability of your bake.
- **Buttercream Stability:** The clever combination of part vegan block butter and part vegetable shortening in the buttercream isn’t just for texture; it significantly helps to stabilise the buttercream. This is a common issue with purely vegan buttercreams, and this blend dramatically reduces the risk of it splitting or becoming too soft, ensuring a beautifully consistent topping.
- **Decorating Your Cake:** Keep the decorations elegantly classic with a simple sprinkling of chopped walnuts for that traditional touch. Or, if you’re feeling adventurous and want to turn your traybake into more of a showstopper, follow my lead! Add some rich cacao nibs for a delightful bitterness and extra texture, alongside decadent chocolate coffee beans. I personally used mocha coffee beans from Waitrose, which I found to be vegan friendly and added a wonderful gourmet touch.
More Classic Vegan Cake Recipes You’ll Love:
- Vegan Lemon Drizzle Cake
- Vegan Victoria Sponge Cake
- Vegan Chocolate Fudge Cake
- Vegan Carrot Cake Loaf
- Vegan Ginger Cake
- Vegan Apple Bundt Cake
- Vegan Banana Cake
- Vegan Coconut Layer Cake
If you bake this incredible vegan coffee and walnut cake, we’d love to see your creations! Don’t forget to tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your delicious results!
*All images and content on Domestic Gothess are protected by copyright. If you wish to share this recipe, please do so by utilizing the provided share buttons. Please refrain from screenshotting or posting the recipe or content in its entirety.*
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Vegan Coffee And Walnut Cake
Ingredients
Coffee Cake:
- 200 g (½ + ⅓ cup) softened vegan block butter (I use Naturli vegan block)
- 300 g (1 + ⅔ cup) light brown soft sugar
- 200 g (½ + ⅓ cup) non-dairy yogurt (I used Greek style soy)
- 200 ml (½ + ⅓ cup) unsweetened non-dairy milk (I use soy)
- 2 tsp vanilla extract
- 400 g (3 + ⅓ cups) self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 3 Tbsp instant espresso powder
- 125 g (4.5 oz) roughly chopped walnuts
Coffee Buttercream:
- 125 g (½ cup) softened vegan block butter (I use Naturli vegan block)
- 50 g (¼ cup) vegetable shortening (I use Trex)
- 2 Tbsp instant espresso powder
- 2 tsp non-dairy milk
- 215 g (2 cups) sifted icing sugar
- 1 tsp vanilla extract
- chopped walnuts for decorating
Instructions
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Preheat the oven to 180°C/350°F/gas mark 4. Grease a 30×23 cm/9×12 inch roasting tin or traybake tin and line it with baking parchment.
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Whisk together the softened vegan block butter and light brown soft sugar with an electric mixer for a good few minutes until it is very light and fluffy.
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Add the yogurt, milk, vanilla extract, self-raising flour, baking powder, bicarbonate of soda, salt and instant espresso powder.
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Whisk gently until everything is well combined but take care not to over-mix the batter as that can make the cake tough.
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Fold through the chopped walnuts then transfer the batter to the prepared tin, spread it level and bake for around 25-35 minutes until a skewer inserted into the centre comes out clean.
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Leave the cake to cool in the tin then carefully lift it out using the baking parchment and place on a serving platter. (At this point you can also wrap and freeze it if you like).
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To make the buttercream, whisk together the softened vegan block butter and vegetable shortening until they are well combined.
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Mix together the instant espresso powder and milk to make a paste. Add the coffee paste to the butter mixture along with the sifted icing sugar and vanilla extract.
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Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.
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If the buttercream is too thick you can whisk in a little extra milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.
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Spread the buttercream over the top of the cake and decorate as you like with chopped walnuts, cacao nibs and chocolate coffee beans.
Notes
This post is proudly sponsored by Pyrex, an brand I trust and use regularly. Thank you for supporting the brands that enable me to continue pursuing my passion for food, experimenting with delicious recipes, and (happily) making a wonderful mess in my kitchen!
