.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Walnut Coffee Cake

Image of Walnut Coffee Cake

Walnut Coffee Cake

Recipe and image by Flora & Vino

Rated 4.8 stars by 4 users

Category

Coffee Cakes

Servings

8 - 12

Prep Time

30 minutes

Cook Time

55 minutes

A moist and tasty cake that pairs perfectly with your morning coffee. Our organic walnut butter adds an extra creamy and rich texture that makes this unique and a must have. Savor every bite and get cozy as the fall seasons start to shift. Topped with a creamy low sugar frosting and lots of love. Vegan and Gluten Free.

Ingredients

Walnut Cake

2 TBSP ground flaxseed + 5 TBSP filtered water
¼ cup Artisana Raw Organic Walnut Butter with Cashews
1/2 cup unsweetened almond milk
¼ cup strong coffee, cooled
¾ cup coconut sugar
1 1/2 cup oat flour
1 cup superfine almond flour
1 tsp baking powder

Coffee Frosting

1½ cups raw cashews
¼ cup pure maple syrup
¼ cup strong coffee
3 TBSP unsweetened almond milk

For Topping

Chopped walnuts, for topping

View Cart (0) Checkout

Directions

Make the coffee frosting. Add the soaked cashews, maple syrup, coffee, and unsweetened almond milk to a high speed blender.
Process and blend until the frosting is super smooth and creamy. Add additional unsweetened almond milk in 1 TBSP increments to reach your desired consistency if the frosting is too thick. The frosting should be thick, creamy, and spreadable.
Transfer the frosting to an airtight container in the refrigerator to chill while you bake your cake.
Preheat the oven to 350° and line a bread pan with parchment paper or lightly grease with coconut oil. Mix the ground flaxseed and filtered water in a large mixing bowl and allow to sit for several minutes to gel.
Next, add in the almond milk, coffee, coconut sugar, and walnut butter and mix well to combine. Add the oat flour, superfine almond flour, and baking powder and mix with a spatula. Transfer the bread pan to the oven and bake for 50-55 minutes, or until the bread pulls away from the edges and a toothpick comes out clean when inserted into the center.
Spread the coffee frosting on top and sprinkle it with chopped walnuts. Allow to cool completely before slicing and serving.

Recipe Note

Cooking Notes: Store leftovers in an airtight container in the refrigerator for up to one week.

Dejar un comentario

Los comentarios se aprobarán antes de mostrarse.