Introduction

This Coffee and Walnut Loaf Cake is a delightful treat that combines rich coffee flavors with the crunch of walnuts. Perfect for a cozy afternoon snack or a simple dessert, it’s moist, flavorful, and topped with a delicious coffee glaze.

Coffee and Walnut Loaf Cake Recipe - Recipe Image

Ingredients

3 tablespoons of flax meal
6 tablespoons of warm water
1 ½ tablespoons of instant coffee
1 cup of water
½ cup of brown sugar
½ cup of vegan butter
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
½ teaspoon of salt
2 teaspoons of white or apple cider vinegar
½ cup of neutral oil
1 cup of crushed walnuts (plus 1 tablespoon for garnish)
1 cup of powdered sugar
½ to 1 tablespoon of instant coffee
3 tablespoons of water
½ teaspoon of vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F and lightly grease a bread loaf pan.
Step 2: In a small bowl, mix the flax meal and warm water. Set aside for 5 minutes to thicken.
Step 3: In a glass, stir together the 1 cup of water and 1 ½ tablespoons of instant coffee. Set aside.
Step 4: In the bowl of an electric mixer, cream the brown sugar and vegan butter until smooth. Add the flax mixture, coffee water, vinegar, neutral oil, flour, baking soda, baking powder, and salt. Mix well to combine.
Step 5: Gently fold in 1 cup of crushed walnuts, then pour the batter into the prepared loaf pan.
Step 6: Bake for 45 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Step 7: While the loaf bakes, prepare the glaze by combining powdered sugar, ½ to 1 tablespoon of instant coffee, 3 tablespoons of water, and vanilla extract in a small bowl. Stir until smooth.
Step 8: Once baked, transfer the loaf to a cooling rack and let it cool completely. Spread the glaze evenly on top, then sprinkle the remaining tablespoon of crushed walnuts as garnish.

Tips & Variations

For a stronger coffee flavor, increase the instant coffee in the batter or glaze slightly.
Swap walnuts for pecans or hazelnuts for a different nutty twist.
Make it gluten-free by using a 1:1 gluten-free flour blend.

Storage

Store the loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm slices gently in a microwave or oven until just warmed through. The glaze may soften slightly upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you do not require a vegan recipe. The texture and flavor will remain delicious.

Is it necessary to use the flax meal and water mixture?

The flax meal mixed with water acts as an egg substitute to bind the ingredients and add moisture. It’s key for the cake’s structure in this vegan recipe.

Coffee and Walnut Loaf Cake Recipe

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★★★★★

4.8 from 79 reviews

This Coffee and Walnut Loaf Cake is a moist and flavorful vegan treat, combining the bold taste of instant coffee with crunchy walnuts. Perfect for coffee lovers, it’s made with simple plant-based ingredients and topped with a smooth coffee glaze and walnut garnish.

Author: zara
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cake

3 tablespoons flax meal
6 tablespoons warm water
1 ½ tablespoons instant coffee
1 cup water
½ cup brown sugar
½ cup vegan butter
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons white or apple cider vinegar
½ cup neutral oil
1 cup crushed walnuts

For the Glaze

1 cup powdered sugar
½ to 1 tablespoon instant coffee
3 tablespoons water
½ teaspoon vanilla extract
1 tablespoon walnuts (for garnish)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a bread loaf pan to prevent sticking.
Make Flax Egg: In a small bowl, combine the flax meal and warm water. Let it sit for 5 minutes to thicken, replacing eggs as a vegan binder.
Mix Coffee Water: In a separate glass, stir together the 1 cup water and 1 ½ tablespoons instant coffee until dissolved. Set aside.
Combine Wet and Dry Ingredients: In the bowl of an electric mixer, cream together the brown sugar and vegan butter until smooth. Add the flax mixture, coffee water, vinegar, neutral oil, flour, baking soda, baking powder, and salt. Mix thoroughly until you have a smooth batter.
Add Walnuts and Bake: Fold in 1 cup crushed walnuts gently into the batter. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Glaze: While the cake bakes, mix powdered sugar, instant coffee (start with ½ tablespoon and adjust to taste), water, and vanilla extract in a small bowl until smooth and slightly runny.
Cool and Glaze: Once the loaf is done, transfer it to a wire rack and allow it to cool completely. Spread the coffee glaze evenly over the cooled loaf, then sprinkle the remaining 1 tablespoon of walnuts on top for garnish.

Notes

Ensure the loaf is completely cooled before glazing to prevent the glaze from melting.
You can adjust the strength of the coffee flavor in the glaze by varying the instant coffee amount.
Use neutral oil like sunflower or vegetable oil for the best texture and flavor balance.
For a nut-free version, omit walnuts or replace with seeds like pumpkin or sunflower seeds.

Keywords: coffee cake, vegan loaf cake, walnut cake, dairy-free dessert, plant-based baking, coffee and walnut cake