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Low in fat and calories. Combine all three of these ingredients into this deliciously moist coffee walnut cake heaven.
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Coffee Walnut Cake

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.
Course Home Baking
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 216kcal
Author Neil

Ingredients

For the cake:-

  • Low fat cooking spray
  • 1 teaspoon bicarbonate of soda
  • 175 g self-raising flour
  • 175 g light brown soft sugar
  • 50 ml vegetable oil
  • 1 teaspoon vanilla essence
  • 60 g chopped walnuts
  • 2 tablespoon heaped . instant coffee dissolved in 3 tbsp. hot water
  • 6 tablespoon 0% fat yogurt
  • 2 egg whites

For the coffee icing topping:-

  • 2 teaspoon instant coffee dissolved in 1 tbsp. hot water
  • 100 g icing sugar sieved
  • 4 pieces or 5 whole walnuts snapped into for topping

Instructions

To make the cake:-

  • Pre-heat oven to 170C Fan and spray a 24cm 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.

To make the coffee icing topping:-

  • 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 using a palette knife.
  • Decorate the top with the snapped walnut pieces and once the icing has set cut the cake into 12 slices.

Nutrition

Calories: 216kcal | Carbohydrates: 35.4g | Protein: 2.6g | Fat: 7.5g | Saturated Fat: 0.7g | Cholesterol: 0.9mg | Sodium: 109.1mg | Fiber: 0.7g | Sugar: 23.3g | Calcium: 20mg | Iron: 0.4mg