This one is for all the coffee lovers out there. I admit I am a coffee addict. And I have been one for many years. I love the taste and can’t start my day without it. Coffee's like that. Once it gets into your life, there is no turning back!

For me, a morning is not a good morning if there is no coffee in the house. I love my coffee black and strong. No sugar or milk

Though I really need a cup of two three in the morning (or I will be moody all day) I can actually have a steamy hot cup of black goodness at any time of the day.

What about you? Are you a coffee lover too?

If the answer is yes then I am sure you will love this cake too. I made it the other day when we had some friends over for dinner and it was a hit…. Even the non-coffee addicts loved this sweet vegan treat.

WALNUT ESPRESSO CAKE WITH COFFEE FROSTING

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Ingredients (makes 1 cake)

For the coffee frosting

¼ cup (60ml) maple syrup
1 tsp vanilla extract
¼ cup (60ml) strong espresso coffee
1.5 cup (195g) raw cashew nuts

FYI: it is best to make the frosting one day ahead. Though if you don’t have the patience to wait, letting it sit a few hours in the fridge will do the trick.

For the espresso cake

Dry ingredients

1.5 cup (180g) flour
1 cup (100g) walnuts, finely ground
1 tsp baking powder
½ tsp baking soda
¾ cup (150g) raw palm sugar
Chopped walnuts (topping)

Wet ingredients

¾ cup + 1Tbsp (195ml) almond milk
¼ cup (60ml) strong espresso coffee
¼ cup (60ml) coconut oil, liquified

FYI: almond milk should be at room temperature or the coconut milk with hardening while mixing.

Instructions

For the coffee frosting

Soak cashew nuts for at least 4 to 6 hours or soak in boiling water for 30 minutes to one hour. Drain well.

Blend maple syrup, vanilla, coffee, and ¼ of the cashews until smooth-ish. Then add the remaining cashews but the quarter cup and blend until smooth, creamy texture. Add a splash of plant milk if needed, but not more than 2 tablespoons. Let set in the fridge for a few hours. Overnight is best.

For the espresso cake

Preheat the oven to 350F or 180C. Grease a cake tin.

Finely ground walnuts.

Sift the flour into a big mixing bowl. Then add all other dry ingredients and mix well.

If you live in a cold climate you might have to heat the coconut oil until it is liquefied. Also, make sure the almond milk is at room temperature or the coconut will solidify again.

Add all the wet ingredients to the flour mixture and mix well either by hand but I used an electric mixer.