Gluten-Free Vegan Coffee Walnut Cake

July 01, 2017

This Gluten-Free Vegan Coffee Walnut Cake is just as delicious as its traditional counterpart: think moist and fluffy, coffee-infused sponge, tangy creamy cheese frosting, and crunchy, earthy walnuts.

For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) milk, any kind
1 tablespoon vinegar (ensure gluten-free if necessary)
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
4 teaspoons chicory powder (or sub equal amount instant coffee)
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 heaped teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
For the frosting:
1 x 400g (14oz) tin coconut milk*
Juice of 1/2 lemon
4 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
2 teaspoons chicory powder (or sub equal amount instant coffee)
50 g (1.7 oz) walnuts, roughly chopped
To decprate:
Walnut halves
Pomegranate arills

For the cake: Preheat oven to 180 degrees (350 degrees) Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil) Once...
See the full directions on my site

Nutritions

Calories
20027

Sodium
4897mg
204% DV

Fat
304g
467% DV

Protein
576g
1152% DV

Carbs
3548g
1206% DV

Fiber
307g
1228% DV