Why Make This Recipe
Coffee and Walnut Loaf Cake is a delightful treat that combines the rich flavors of coffee and the crunch of walnuts. It’s perfect for any time of day, whether you enjoy it with your morning coffee or as an afternoon snack. This loaf cake is easy to make and delicious, bringing warmth and comfort to your kitchen.
How to Make Coffee and Walnut Loaf Cake
Ingredients:
- 3/4 cup (80g) powdered sugar, or icing sugar
- 2 tbsp (27g) maple syrup
- 1 tbsp (15g) melted vegan butter, like Earth Balance or butter of choice
- 1 tsp (2g) instant espresso, or instant coffee
- 1-2 tsp strong brewed coffee
- 1 ½ cup (180g) all-purpose flour
- 1 ½ tsp (8g) baking powder
- 1 tbsp (5g) instant espresso or coffee
- ½ tsp (3g) salt
- ½ cup chopped (65g) toasted walnuts
- ⅓ cup (55g) vegetable oil
- 1/2 cup (130g) unsweetened applesauce
- ¾ cup (125g) loosely packed brown sugar
- ¼ cup (50g) strong brewed coffee
- 1 tsp (3g) vanilla extract
Directions:
- Preheat the oven to 350°F (180°C).
- Beat the oil and sugar together until creamy.
- Add the applesauce, strong brewed coffee, and vanilla to the mixture. Mix well to combine.
- Sift the flour, baking powder, instant coffee, and salt together onto the wet ingredients.
- Mix the wet and dry ingredients together until the batter is smooth.
- Fold in the chopped walnuts.
- Grease a loaf pan and pour the batter into it.
- If you are using two mini loaf pans (5×3"), bake for 30-35 minutes. For a regular loaf pan (8×4"), bake for 40-50 minutes. The loaf is done when a knife or toothpick inserted in the middle comes out clean, except for a few crumbs.
- Let the loaf cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before glazing.
- To make the glaze, mix the powdered sugar, maple syrup, melted vegan butter, instant coffee, and freshly brewed coffee in a small bowl. The glaze should form thick ribbons when drizzled.
- Spoon the glaze over the loaf and sprinkle additional chopped walnuts on top if desired!
How to Serve Coffee and Walnut Loaf Cake
Serve slices of Coffee and Walnut Loaf Cake on a plate with a cup of coffee or tea. This cake also pairs well with whipped cream or a scoop of ice cream for a sweet treat!
How to Store Coffee and Walnut Loaf Cake
Store the loaf cake in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the fridge for up to a week. You can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Tips to Make Coffee and Walnut Loaf Cake
- Ensure your ingredients are at room temperature for a smoother batter.
- Toasting the walnuts before adding them to the batter enhances their flavor.
- Be careful not to overmix the batter, as this can make the cake dense.
Variation
You can add chocolate chips for a richer flavor or substitute the walnuts with pecans or hazelnuts for a different taste. If you want a spicier twist, try adding a pinch of cinnamon to the batter!
FAQs
1. Can I use decaf coffee instead of regular coffee?
Yes, you can use decaf coffee if you prefer lower caffeine options.
2. What can I substitute for applesauce?
You can use mashed bananas or yogurt as a substitute for applesauce.
3. Is it possible to make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this loaf cake gluten-free. Make sure to check that your other ingredients are also gluten-free!
