In this era of self-isolation and social distancing during the coronavirus crisis, a lot more of us will be cooking and baking. I recommend this as a way to stay busy, learn a new skill, manage anxiety and/or expand your recipe repertoire.
As much as we should be choosing healthy, immune-boosting meals where possible, there will no doubt be moments where we want a cheeky treat. I had such a craving this weekend and this vegan coffee and walnut cake absolutely hit the spot. It's easy to make, perfectly sweet, moist and balanced in flavour. It's the ideal sharing snack if you're in quarantine with family or housemates. If you're isolating solo, even more for you to enjoy over the course of a week or two.
If you do try this cake, be sure to take a pic and tag me on social media @VeganNigerian.
Stay safe, much love x
Ingredients
- 250g self-raising flour
- 150g soft brown sugar
- 200ml coconut milk (or other dairy-free milk)
- 3 tbsp instant coffee granules
- 1 tbsp vanilla extract
- 100ml sunflower oil
- handful walnuts (roughly chopped)
In a large bowl, combine the flour and brown sugar. Set aside.
Heat up about 50ml of the dairy-free milk and dissolve the instant coffee granules in it. Combine with the rest of the milk in a large jug/bowl and whisk in the vanilla extract and sunflower oil.
Add the wet ingredients to the flour and sugar. Fold and combine gently to form a smooth batter.
Pour the batter into a lightly greased or lined baking tray (12" x 9") and sprinkle the chopped walnuts over the top. Bake for 25 minutes at 160 degrees Celsius. Leave to cool before slicing into squares.
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