Vegan coffee walnut cake with caramel glaze

A family friend came over yesterday for morning tea so I made sure I had a freshly baked cake in the oven. Throughout the apartment my two favourite smells filled the air: coffee and freshly baked goods – but combined!

Coffee and walnuts are a great combination as to me they are both rustic in flavour. This cake went down a treat, especially when it was served with a cup of coffee!

Perfectly line a cake tin

Here is a little tip to line a round cake tin perfectly every time:

  1. Take a sheet of baking paper and fold it in half, then half again and half again until it resembles the above photo.
  2. Place the pointy end in the middle of the cake tin then cut the other end on a curve to match the edge of the round tin.
  3. Unfold your baking paper and it should resemble the below photo. TA-DA!

Perfectly lined

I always lightly oil the bottom and sides of my cake tin to ensure the cake comes out easily.

Ready to be baked

The buckwheat flour is very earthy in flavour and looks very dense yet it is surprisingly light in texture and doesn’t leave you feeling heavy afterwards.

Decadent caramel glaze

This glaze really sets off the coffee flavour in the cake and dresses the cake!

Decorated for serving

This cake will keep in the fridge for up to four days in a sealed container.

Vegan coffee walnut cake with caramel glaze

Makes 1 cake


  • 2 cups buckwheat flour
  • 2 tsp baking powder
  • 1 cup walnuts, chopped, extra for decoration
  • 1 cup almond milk
  • 1/2 cup brewed coffee*
  • 2 TBSP coconut oil, melted and extra for greasing cake tin
  • 1 tsp pure vanilla extract
  • 4 TBSP 100% pure maple syrup
Caramel glaze
  • 4 TBSP almond butter
  • 2 TBSP 100% pure maple syrup
  • 1 tsp pure vanilla extract


  1. Preheat oven to 180C/350F and line and grease a cake tin.
  2. Mix buckwheat flour, baking powder and walnuts together.
  3. Add in almond milk, coffee, coconut oil, vanilla extract and maple syrup then mix until well combined.
  4. Spoon into prepared cake tin and bake for 30-35 minutes or until skewer comes out clean.
  5. For caramel glaze, mix all ingredients together.
  6. Spread glaze on top of cooked cake and garnish with walnuts.
  7. Cut into slices and enjoy!

Note: you can use instant coffee instead of brewed, make 1/2 cup by mixing hot water and the quantity of instant coffee depending on how strong you like it

A slice for morning tea

What do you like to serve for morning tea?

3 thoughts on “Vegan coffee walnut cake with caramel glaze

  1. Pingback: One Giant Game of Confidence… | Trade The Tape

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