Coffee and Walnut Loaf Cake

Make a fluffy, moist vegan coffee loaf cake (or layered cake/muffins) loaded with coffee flavor, studded with walnuts, drizzled in a decadent sweet coffee glaze, and 100% egg and dairy-free (you can’t even tell!)

Rich and Sweet Coffee Walnut Loaf Cake

Looking for a delicious and crowd-pleasing sweet morning or afternoon pick-me-up? This coffee and walnut loaf cake is wonderfully moist and tender yet firm enough for slicing, uses only simple ingredients but provides a luxurious, decadent flavor, and is perfect for breakfast, brunch, enjoying alongside tea or coffee, or as a tasty dessert.

It’s really simple and easy to prepare, too. All you need is about 10 minutes of prep time. It’s also fairly adaptable – whether you want to make it gluten-free, omit or sub the walnuts for other tasty add-ins (like dairy-free chocolate chips or chopped dates), or even swap the glaze for a creamy vegan frosting. You can also easily adapt it to a layered cake, mini loaves, or muffins!

Looking for more simple vegan crowd-pleasing bakes? Check out our recipes for Carrot Cake Muffins, Easy Vegan Lemon Cupcakes, and Salted Caramel Brownies.

The Ingredients

The Vegan Coffee Loaf Cake:

• Flax egg: Make an amazing egg replacement perfect for ‘binding’ by combining ground flaxseed (or chia seed) and water.
• Instant coffee: Or espresso powder. Use a good-quality one for the best flavor.
• All-purpose flour: Or a 50/50 blend of regular and whole wheat. A gluten-free all-purpose blend like King Arthur’s or Bob’s Red Mill should also work, though it may produce a denser coffee & walnut loaf cake.
• Brown sugar: The caramel-like flavor complements the coffee loaf wonderfully.
• Vegan butter: Use your favorite brand, like Miyoko’s or Earth Balance, for the best dairy-free coffee cake. Ensure it’s room temperature.
• Leavening agents: This vegan coffee cake loaf relies on baking powder and baking soda to provide the required lift and texture.
• Salt: Just a little to enhance the various flavors in the coffee walnut loaf cake.
• Vinegar: Use white vinegar or apple cider vinegar. This will activate the baking soda.
• Oil: Use neutral oil, like vegetable oil. To slightly reduce the amount of oil, you could experiment using unsweetened applesauce (or perhaps vegan Greek yogurt).
• Walnuts: Use raw, unsalted walnuts. For a nut-free version, you could omit them entirely or use pumpkin seeds/sunflower seeds.

The Coffee Glaze:

• Instant coffee
• Powdered sugar: If you don’t have any at home, make your own by grinding it in a spice grinder or high-speed blender (then sift).
• Water: OR plant-based milk for a creamier glaze.
• Vanilla extract: Use a natural vanilla extract for the best flavor.

Coffee Walnut Cake Recipe Variations

• Spices: Several spices complement coffee well, including cinnamon, nutmeg, cardamom, and blends like pumpkin pie spice.
• Molasses: Just a little deepens the flavor complexity of the coffee walnut cake recipe.
• Vegan chocolate chips: (or chunks): Use your favorite dairy-free chips/chunks (milk or dark chocolate) to fold into the coffee walnut loaf cake.
• Shredded coconut: Add a few tablespoons for subtle flavor and extra texture.
• Caramel sauce: Swirl store-bought or homemade caramel sauce (like our 4-ingredient date caramel) between layers of the loaf batter.
• Nut butter: Swirl it into the top of the vegan coffee loaf before baking.
• Dried fruit: Like raisins, dates, cranberries – for extra sweetness and chewiness.
• Orange: Add the zest of one orange for a subtle citrusy flavor and brightness.
• Streusel topping: Replace the glaze with a crisp crumble topping.

How to Make Coffee and Walnut Loaf Cake?

• 1) First, preheat the oven to 350F/175C and lightly grease a loaf pan.
• 2) Then, combine the flax meal and water in a small bowl, mix thoroughly, and set it aside for 5 minutes to thicken. Also, combine the instant coffee and water (warm).

• 3) Then, in a large mixing bowl, using an electric mixer, cream the vegan butter and sugar until light and fluffy.

This step helps make a fluffy, moist vegan cake, so cream it well. It should be pale and fluffy when ready.

• 4) Add the remaining vegan coffee loaf ingredients (except the walnuts) and mix it into a batter.

Be careful not to over-mix it, though, or it can overwork the gluten in the flour and lead to a dense, tough loaf.

• 5) Next, fold a cup of walnuts into the vegan coffee loaf batter and pour it into the prepared loaf pan. Bake it in the oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).

• 6) Remove the coffee walnut loaf cake from the oven and transfer it to a wire cooling rack to cool completely (we prefer to leave it in the pan for 15 minutes before removing it). Once cool, prepare the coffee glaze by combining all the ingredients and mixing well.
• 7) Finally, spread the glaze over the coffee loaf cake and sprinkle with a tablespoon of walnuts to finish – enjoy!

Enjoy a slice alone, warm and slathered in vegan butter or nut butter, with non-dairy whipped cream, a scoop of vegan ice cream (vanilla or coffee flavored), and as a part of a delicious brunch, afternoon tea, or dessert spread!

FAQs

Top Recipe Tips and Notes

• Use high-quality ingredients: Use high-quality coffee you like the flavor of, good walnuts, and natural vanilla extract for the best flavor.
• Measure the flour correctly: Fluff it up in its bag, spoon it into the measuring cup, and level it with the back of a knife. Too much flour leads to dry, dense bakes.
• Don’t over-mix the batter: You could overwork the gluten and end up with a dense, dry coffee loaf.
• For a stronger coffee flavor: Dissolve more instant coffee/espresso into the water for a stronger brew.
• It tastes even better on day two: So, if you have the patience, leaving it is a great idea. Otherwise, make enough for leftovers.

Storage Instructions

Once baked, store the cooled coffee and walnut loaf cake in an airtight container on the countertop for 2-3 days or in the refrigerator for 5-7 days. The flavors of the loaf only improve overnight, so we’re a big fan of making enough for leftovers.

You can also freeze it for up to 3 months, whole or sliced with parchment paper between the slices (best done without the glaze topping). Wrap it in plastic wrap and place it in a Ziplock/Stasher bag to avoid freezer burn.

When you want a slice, leave it to thaw at room temperature or defrost it in a toaster oven or microwave.

More Vegan Cake Recipes

• Easy Vegan Banana Bread (With Applesauce)
• Vegan Lemon Loaf Cake
• Easy Raspberry Cupcakes [+ Add-Ins]
• Vegan Pineapple Upside Down Cake
• EASY Chocolate Depression Cake [Wacky Cake]
• 35 Must-Try Vegan Cake Recipes

Photos by Alfonso Revilla