Coffee walnut cake is for the lovers of coffee, walnuts and cake. But it’s also perfect for those cake lovers who are calorie counting as it’s low in fat and calories too!
This coffee walnut cake recipe has been on my planning board for a while now.
You see, I love coffee, I love walnuts and I love cake. So, I’m glad I’ve finally managed to combine these three things I love into this deliciously moist coffee walnut cake heaven and I really hope that you like it too. 😀
It’s been a few weeks since the end of the Christmas festivities and over indulgence is definitely being given a stern talking to as we see diets plastered all over the media. You know I’m not one for diets. Lynne and I follow the 80:20 rule as much as possible, and we believe that as long as we’re doing this, there’s always time for a little cake.
And, this coffee walnut cake is THE cake to go with your morning coffee. But, non-coffee lovers do not fret! Lynne is not a coffee lover and yet she liked this cake!
Also ideal for entertaining or just as a little pick-me-up slice with your elevenses during these cold winters days, this coffee walnut cake tray bake is a simple happy bake. 🙂
- Low fat cooking spray
- 1 tsp bicarbonate of soda
- 175 g self-raising flour
- 175 g light brown soft sugar
- 50 ml vegetable oil
- 1 tsp vanilla essence
- 60 g chopped walnuts
- 2 tbsp heaped . instant coffee dissolved in 3 tbsp. hot water
- 6 tbsp 0% fat yogurt
- 2 egg whites
- 2 tsp instant coffee dissolved in 1 tbsp. hot water
- 100 g icing sugar sieved
- 4 pieces or 5 whole walnuts snapped into for topping
- Pre-heat oven to 170C Fan and spray an 18cm (7 inch) square cake tin evenly with the low fat cooking spray. Then line the tin with greaseproof paper.
- Sieve the bicarbonate of soda and self-raising flour into a large bowl. Then stir in the sugar, vegetable oil, vanilla essence, chopped walnuts, coffee mixture and yogurt.
- In a separate bowl, beat the egg whites to soft peaks and then gently fold them into the cake mixture.
- Spoon the cake mixture into the cake tin using the back of a warm spoon to level the surface flat.
- Bake for approximately 30 – 35 minutes in the centre of the oven. Check the cake is cooked through by inserting a skewer into the centre and ensure it comes out clean. Remove from oven.
- Allow the cake to rest in the tin for a couple of minutes and then turn out the cake onto a wire cooking rack, remove the greaseproof paper and allow to cool completely.
- Thoroughly mix together the coffee and water mixture with the sieved icing in a bowl until smooth.
- Spread the coffee icing mixture evenly over the surface of the cake.
- Decorate the top with the snapped walnut pieces and once the icing has set cut the cut into 12 slices.
Does anyone else procrastinate over the name of a recipe? To be honest I was going to call this “Americano Cake” after my preferred coffee choice. But, after thinking about it long enough, I just thought it was best to be simple, and settled with coffee walnut cake. 😮
Anyway, I just was wondering. What’s your favourite little treat with your chosen cuppa?
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