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A slice of vegan coffee walnut cake on a plate

Coffee Walnut Cake

Prep: 45 min
Cook: 25 min
Total: 4 hr
Servings: 12

This cake is a coffee lover's dream! It's moist, dense, and adds flavors of walnut to highlight the coffee.

Author Aaron Calder Vegan
by Aaron Calder Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Tiered Cake (12 Servings)
Needed Kitchenware: mixing bowls, 2 cake tins, parchment paper
  • 600 ml soy milk (~2½ cups)
  • 1 tbsp apple cider vinegar or lemon juice
  • 2 tbsp ground chia/flax seeds
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 350 g all-purpose flour (~2¾ cups)
  • 1 tsp salt
  • 5 tsp instant coffee
  • 1 tsp vanilla
  • 200 ml oil (~¾ cup)
  • 130 g granulated sugar (~¾ cups)
  • 400 g powdered sugar (~3½ cups)
  • 3 tsp instant coffee
  • 3 tbsp water
  • 100g vegan butter
  • Walnuts for decoration
  • Recipe Directions


    • Preheat oven to 375° F.
    • Mix the soy milk and vinegar or lemon juice and set aside for 15 minutes.
    • In another bowl, mix the ground chia/flax, baking soda, baking powder, flour, and salt.
    • In the bowl with the liquid mixture, add the instant coffee and mix until combined.
    • Pour the liquid mixture into the dry ingredient bowl. Add the vanilla and oil and mix until thoroughly combined.
    • Add the sugar and fold into the batter.
    • Line two cake tins with parchment paper at the bottom. To do this, cut the parchment paper into a circle as large as the bottom of the cake tin and place the paper there.
    • Pour the batter evenly into the cake tins and bake for 25 minutes.
    • When done, remove the tins and leave to cool on a wire rack for about 1 hour.
    • Then remove the cakes from the tins carefully and allow to cool for another 2 hours. Take out your vegan butter from the refridgerator now so that in the next step, the butter is soft enough to work with.
    • Create the frosting by mixing together the powdered sugar, instant coffee, water, and butter. Add more water a few drops at a time while mixing if the frosting is too think.
    • For a homemade look, shown in video, you can assemble the tiers of the cake as they are and your cake will have a rounded top. To do this, put one tier down on your serving dish, use half the frosting on top, add the next tier, and then spread the rest of the frosting on top.
    • For a polished look, shown in photo, you will need to follow the step above except before assembling, cut the tops of the cake tiers so that the surface on top is flat. (Eat those discarded pieces you just cut off, you deserve it!)
    • After assembled, decorate the top of the cake with walnuts as you would like. You can place them whole on top in patterns or crush all the pieces and sprinkle the top with the pieces. Enjoy!

    The video uses 7 inch cake tins, but you can use any size you would like. Test for doneness by using a toothpick in the middle of the batter, if it comes out clean, it's done.

    You can use whole grain or gluten-free flour.

    If you love walnuts, crush some up and put them into the batter!

    if you really love coffee, add some coffee beans or chocolate-covered beans on top to decorate it.

    Recipe video

    Watch Video

    Recipe nutrition

    Nutritional Information

    Yield: 1 Tiered Cake
    Servings: 12
    Information per serving:
    Energy: 556 kcal
    Carbohydrate: 69 g
    Protein: 7 g
    Fiber: 2.7 g
    Sugar: 44 g
    Fat: 29.3 g
    Monounsaturated Fat: 7.3 g
    Polyunsatured Fat: 15.8 g
    Omega-3: 2.2 g
    Omega-6: 11.9 g
    Saturated Fat: 4.8 g
    Trans Fat: 0.1 g
    Cholesterol: 0 mg
    Choline: 13 mg 3% DV
    Folate: 23.7 µg 5% DV
    A: 4 IU 0% DV
    B1: 0.1 mg 8% DV
    B2: 0.1 mg 6% DV
    B3: 0.5 mg 3% DV
    B5: 0.2 mg 4% DV
    B6: 0.1 mg 8% DV
    B12: 0 mg 0% DV
    C: 0.3 mg 0% DV
    D: 0 IU 0% DV
    E: 1.9 mg 12% DV
    K: 26.5 µg 29% DV
    Calcium: 30.4 mg 3% DV
    Copper: 0.3 mg 31% DV
    Iron: 1.2 mg 6% DV
    Magnesium: 35.4 mg 11% DV
    Manganese: 0.7 mg 39% DV
    Phosphorus: 100.3 mg 14% DV
    Potassium: 150.1 mg 3% DV
    Selenium: 17.4 µg 31% DV
    Sodium: 259.4 mg 17% DV
    Zinc: 0.7 mg 8% DV

    Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

    Tips, Suggestions, Photos, & More Information

    a piece of sliced coffee walnut cake on a plate

    Wow, this cake is moist and delicious! As a coffee lover, this cake simply highlights the wonderful flavor of COFFEE. If you've ever had coffee ice cream and enjoyed it, then this is the cake for you.

    You can even substitute the all-purpose flour for gluten free flour mix if you needed this recipe to be gluten-free.


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