Coffee and walnut cake used to be my absolute favourite cake and I used to make it for every special occasion. I still want to be able to have it, but I’ve come up with my own healthier and more nutritious version. Here I’ve replaced refined sugar with coconut sugar and swapped the sugary, buttery icing for Rebel Kitchen’s coffee coconut yoghurt, which was so thick and creamy. I’ve also used ground almonds instead of flour, making it paleo and gluten-free. If you don’t eat dairy, swap the butter for coconut oil, and to make it vegan click here for various egg replacements. This makes the perfect afternoon treat, so I hope you enjoy it as much as I did.
Serves approx. 10
125g ground almonds
110g coconut sugar
110g butter or coconut oil
1 tsp bicarbonate of soda
2 eggs (see above for egg replacements)
75g walnut halves, roughly chopped/broken
2tsp instant coffee dissolved in 1tbsp boiling water
For the icing:
I used two 125g Rebel Coffee Coconut Yoghurts for the icing. If you can’t find these, mix 250g Greek natural or coconut yoghurt with 2tsp instant coffee dissolved in 1tbsp boiling water and 1tbsp raw honey or maple syrup to sweeten.
1.) Preheat the oven to 190°C (170°C fan). Grease and line two 18cm-wide tins, about 4cm deep with butter or coconut oil and line the bottom with baking parchment.
2.) Pop the butter/coconut oil into an ovenproof bowl and place into the oven as it’s heating up to melt it (or gently melt it in a saucepan).
3.) Add all of the ingredients except for the walnuts to one large mixing bowl and mix together with a wooden spoon or use an electric whisk until a smooth and slightly sticky mixture forms.
4.) Stir in the chopped walnuts. Split the mixture between the tins, smooth it out and bake for 30 minutes. When cooked, remove them and transfer to a cooling rack.
4.) Bake for 25 minutes. Remove from the oven and press the surface of each cake lightly; it should spring back if it’s ready.
5.) Remove from the oven and leave in the tin to cool before turning it out. Use a palette knife to go around the edges of the tin and then tip it out onto a cooling rack.
6.) Once cooled, spoon the contents of one of the coffee coconut yoghurts on top of the surface of one cake. Place the other cake on top and spread the other yoghurt on this. Decorate with the walnut halves and flaked desiccated coconut.