Coffee walnut cake is for the lovers of coffee, walnuts and cake. It’s a low fat coffee cake and it’s low in calories too. Perfect for cake lovers who are calorie and fat conscious!
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’ve managed to combine those three things that I love into this deliciously moist coffee walnut cake heaven.
I know that as a coffee lover like me, you’ll love it too. 😀
So folks, it’s been a few weeks since the end of the Christmas festivities hasn’t it?
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. Lady Lynne and I follow the 80:20 rule for eating.
We know that as long as we’re doing this, there’s always time for a little cake.
And, this healthier 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 coffee and walnut cake recipe!
We both think this easy coffee walnut cake is ideal for entertaining.
There’s plenty to go round as you’ll get 12 delicious slices. But you probably won’t have much left as you explain to your guests this is a healthy coffee cake recipe!
This coffee and walnut tray bake is a simple happy bake. 🙂
Now, 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. 😮
After you’ve made and sampled this tasty moist coffee cake recipe, why not try my orange and apricot tray bake? It’s low in fat and calories too!
Questions About This Coffee Walnut Cake
- How many calories in coffee cake? There are only 216 calories per slice in this coffee and walnut cake.
- Why is this cake lower in calories and fat? This cake is made with oil. Making it with vegetable oil, such as sunflower oil, helps to keep the calories and fat content lower. Compared to if it were made with butter.
- Is this a healthy coffee cake? As with any cake it still contains some calories and fat. So whilst it’s less unhealthy than other coffee cake recipes, it should still be enjoyed in moderation. It’s best when it’s shared!
For This Coffee Walnut Cake You May Need……
The following links and any links in the recipe card below are affiliate links – which means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
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This is the 8-inch square non-stick cake tin that I use in the making of this cake and in many of my other traybake recipes too.
What I love about this cake tin is that it’s dishwasher and freezer safe.
And because it’s made of durable non-stick Carbon steel it’s really easy to clean! Is your current cake tin easy to clean?
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Other Coffee Cake Recipes You Might Also Like
- Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike!
- Americano coffee mug cake is a delicious and simple to make microwave mug cake. It’s perfect for when you’re short on time and feel like a sweet treat!
Coffee Walnut Cake Recipe
This coffee and walnut cake recipe is soon to become your favourite little treat with your chosen cuppa!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Coffee walnut cake is a deliciously moist textured and nutty tasting cake with just a hint of coffee. Loved by coffee lovers and non- lovers alike.
- 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 23cm (9 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.