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Espresso roasted walnut cakes
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These little vegan cakes are perfect over coffee – if you want to leave out the nuts, just use extra honeycomb to finish
125g walnut pieces, chopped
2 tbsp espresso coffee powder
200g Waitrose Golden Caster Sugar
100g avocado oil spread
200g self-raising flour
1 tsp baking powder
150ml unsweetened almond drink
75g icing sugar
1½ tbsp Cooks’ Ingredients Honeycomb Niblets
1. Preheat the oven to 180°C, gas mark 4. Put 12 paper fairy cake cases into a 12-hole muffin tin. Scatter the chopped walnuts on a baking tray and bake for 8 minutes, then leave to cool. Mix the espresso powder in a cup with 2 tbsp sugar and 2 tbsp boiling water. Stir to dissolve.
2. Using an electric hand whisk, beat together the remaining sugar, the spread, flour, baking powder, almond drink and half the espresso syrup until combined. Stir 75g of the walnuts into the mix.
3. Spoon two-thirds of the mixture into the paper cases. Bake for 18 minutes. Cool for a few minutes, then run a knife around each cake between the paper case and hole of the tin, before lifting and putting the cakes onto a wire rack to cool. Bake the remaining mixture the same way to make 6 more cakes.
4. For the icing, sift the icing sugar into a bowl. Add the remaining espresso syrup and mix until combined, adding 1-2 tsp hot water, if needed, until the icing is drizzling consistency. Drizzle the tops of the cakes with icing and finish with a sprinkle of walnuts and honeycomb niblets.
Typical values per serving:
This recipe was first published in October 2019.