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Vegan Coffee and walnut cake by The Food Rhino

October 17, 2018 5:27 PM
By Linda Johnson

(From our GLD October 2018 newsletter)

Vegan Coffee and walnut cake by The Food Rhino (greenlibdems.org.uk)

Vegan Coffee and walnut cake by The Food Rhino

Ingredients

[Method]

In a cafetiere mix together the 300ml boiling water and the ground coffee and allow to cool before pressing. Cream together 150g dairy-free spread and dark brown sugar in a mixing bowl until a smooth paste is formed. Add to the mix your self-raising flour, aquafaba and 100g of the pressed coffee; make sure you keep the remaining coffee as you will need it later. Mix together well before stirring in 100g of the chopped walnuts. Grease and line a 2lb bread tin and add your batter, making sure the mixture is evenly spread in the tin. Cook at 180°C for 45 minutes turning halfway. Once the cake is cooked place on a Safi coffee and 100g of dairy-free spread until smooth and lay over the top of the cake. Finish by adding the remaining walnuts and chill for a few minutes until the frosting has set then serve.

The Food Rhino is a vegan chef, who writes for various vegan magazines and for Just Beverley. He's very happy for Green Lib Dems to use his work.

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Vegan Coffee and walnut cake by The Food Rhino (greenlibdems.org.uk)

Vegan Coffee and walnut cake by The Food Rhino