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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan coffee walnut cake

April 27, 2019 by Ania - 79

baking, easy, gluten-freego to recipe

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vegan coffee walnut cake cut

It’s almost the weekend again, yay! I am looking forward to this one immensely given that the last one did not feel like a weekend at all. We put the final coat of paint on the guest bedroom’s walls last night and the room looks fantastic this morning. Once our guests leave, we will paint the skirting boards and the radiator (like the walls, it’s been also painted lilac!! by the previous owners) and then on to the fun stuff – picking a light, furniture, soft furnishings, maybe a couple of plants that will endure my gardening anti-talent 😉 .

After we are done with this room, we will take a bit of a breather and then move onto finishing the study. At the moment, only half of the wallpaper has been stripped off and the other half of that toxic stuff is still waiting for us. Meh, it’s easily one of the least enjoyable jobs, but it is easy to do, so we might as well do that and pay for jobs we are not able to take care ourselves – like our roof needs some TLC apparently! Oh well, that’s the trade-off for the Victorian charm.

It was Duncan’s birthday earlier this month, but as it coincided with us moving house, I did not manage to bake him a cake – not that he is ever deprived of cakes in this house, mind you! So I’ve decided to put it right and made one of his favourites – vegan coffee and walnut cake.

It’s a small cake rather than a full-blown birthday layer cake as I am really busy today again getting the house ready for our guests, washing, cleaning and pottering. But he does not mind as we’ve been pigging out a bit lately and I also heard from my brother that my mom is sending us truckloads of vegan mazurek (traditional Polish Easter cake, which is essentially a shortbread base deep-filled with a variety of fillings) so there will be lots of sweet stuff to get through. What a chore 😛 !

PS: If you make my vegan coffee walnut cake, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan coffee walnut cake icing

vegan coffee walnut cake walnut

vegan coffee walnut cake cross section

4.93 from 15 votes
Print
  • makes: 1 kg / 2 lb cake
  • prep: 30 min
  • cooking: 50 min

Ingredients

COFFEE FROSTING (I recommend making it a day ahead)

  • 60 ml / ¼ cup maple syrup or other liquid sweetener
  • 1 tsp vanilla extract (optional)
  • 60 ml / ¼ cup very strong coffee*
  • 195 g / 1½ cups raw cashews, soaked in boiling water for 20 min

WALNUT CAKE
Dry ingredients

  • 180 g / 1½ cups all purpose white flour or all purpose GF flour mix
  • 100 g / 1 cup finely ground walnuts
  • ½ heaped tsp baking soda
  • 1 tsp baking powder
  • 150 g / ¾ cup caster sugar
  • chopped walnuts, to decorate (optional)

Wet ingredients

  • 195 ml / ¾ cup + 1 tbsp plant milk (I used almond milk)
  • 60 ml / ¼ cup very strong coffee*
  • 60 ml / ¼ cup melted refined coconut oil (or other mild tasting oil)

Method

COFFEE FROSTING (I recommend making it a day ahead)

  1. Put maple syrup, vanilla extract and coffee at the bottom of a blender. Add approximately one quarter of the drained cashews (discard the water) and blend until super smooth.
  2. Proceed to blend the cashews until super smooth, quarter by quarter. If your blender is getting stuck, try breaking an air pocket that tends to form under the mixture of the surface with a spatula while the blender is operating (but please be extra careful not to go anywhere near the blades). If that does not help add a touch of plant milk, but no more than 1-2 tbsp of thin milk. This should help your blender churn the thick mixture.
  3. Refrigerate for a few hours, ideally overnight, for the mixture to thicken and for the flavours to develop.

CAKE

  1. Set the oven to 180° C / 355° F (160° C / 320° F fan forced). Grease a 900 g / 2 lb cake tin (please see notes) with a little bit of oil.
  2. Sift the flour into a large bowl, add the remaining dry ingredients (ground walnuts, baking soda and baking powder) and fine caster sugar. Mix everything well.
  3. Add all the wet ingredients (if using coconut oil, warm up plant milk a little as refrigerated milk will make coconut oil solidify) and fold them gently into the dry ingredients until no flour pockets remain.
  4. Fill the tin with the batter – it should be thick but still very pourable – and place in the preheated oven for approx. 40-45 minutes, until a toothpick comes out clean.
  5. Let the cake cool down completely before removing it from the tin, icing it, decorating with chopped walnuts and cutting into slices.

Notes

*I made ½ cup / 120 ml of very strong coffee (3 tbsp, I used Chemex) and divided it between the icing and the cake. You could also use instant coffee and hot water.

PLEASE NOTE that a 2lb cake tin is very different from a 2lb bread tin. A 2lb cake tin (which should be used here) holds about 5 cups / 1250 ml (by contrast the bread one holds 8 cups / 2000 ml). The batter should fill no more than 2/3 – 3/4 of the 2lb cake tin or else the cake may not raise.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Christine Gill says

    April 27, 2019 at 6:13 pm

    Cashews make my stomach hurt. Is there something I can substitute?

    Reply
    • Ania says

      April 27, 2019 at 8:44 pm

      Hi Christine,

      I have not tried, but I reckon that silken tofu and a bit of coconut oil or vegan butter for firmness should also do a great job. Coffee should work well in disguising tofu flavour. Hope that helps! Ania

      Reply
  2. Christine says

    April 28, 2019 at 2:32 pm

    Thanks!

    Reply
  3. Mona says

    April 29, 2019 at 1:20 am

    Hi! Can i sub apple sauce for the coconut oil?
    Looks awesome

    Reply
    • Ania says

      April 29, 2019 at 5:54 pm

      Hi Mona,

      It should work well enough in theory, BUT I have not tried it myself so I cannot give you any guarantee! Ania

      Reply
  4. Denise says

    April 29, 2019 at 9:29 am

    this sounds divine….do you think the cake would freeze well??

    Reply
    • Ania says

      April 29, 2019 at 5:55 pm

      Hi Denise,

      I have not tried freezing it, but I do not see why not. Ania

      Reply
  5. Sharon Rausch says

    April 30, 2019 at 10:10 am

    I found your blog by chance. It’s amazing great effort. Thank you so much.

    Reply
    • Ania says

      April 30, 2019 at 11:32 am

      Thanks so much for your kind words, Sharon! That’s lovely to hear! x Ania

      Reply
  6. Sharon Rausch says

    May 2, 2019 at 3:40 pm

    Thank you so much for sharing your helpful information. It’s very unique post

    Reply
    • Ania says

      May 2, 2019 at 4:46 pm

      Thanks 🙂

      Reply
  7. Inge says

    May 3, 2019 at 5:26 pm

    It looks delicious! I’m making it right now, but… I don’t see salt anywhere. Is that intentional? Thanks!

    Reply
    • Ania says

      May 3, 2019 at 5:34 pm

      Hi Inge,

      Great, I hope you’ll enjoy it. You can add a pinch if you wish, but I did not think it necessary. Ania

      Reply
  8. Gillian says

    May 9, 2019 at 8:15 am

    Made this today it is delicious, I candied the walnuts on top just to be a bit extra.

    Reply
    • Ania says

      May 9, 2019 at 11:06 am

      That’s great to hear! Ania

      Reply
  9. Janey says

    May 14, 2019 at 11:18 am

    Hi, I would like to make this as a round cake, rather than loaf cake. Do you think it would work? Would I need to increase volume? Thanks Janey

    Reply
    • Ania says

      May 14, 2019 at 3:14 pm

      Hi Janey,

      Sure, I already have a recipe for a round one here although I recommend the frosting from the new recipe – it’s less complicated. Hope that helps! Ania

      Reply
  10. Ginny says

    May 20, 2019 at 4:11 pm

    Hi, how thick and stable is the frosting? First foray into vegan desserts, here. Got a party on Saturday and would love to make this…

    Reply
    • Ania says

      May 20, 2019 at 5:52 pm

      Hi Ginny,

      The frosting is pretty thick provided you don’t add any extra moisture – the blender will struggle a little, BUT I detailed how to deal with that in my instructions. It should be refrigerated overnight ideally (that will make it thicken) before you put it on the cake. Once out of the fridge, it should be fine as long as it’s not exposed to direct heat (strong sunshine, for example). Hope that helps! Ania

      Reply
  11. Ginny says

    May 24, 2019 at 2:24 pm

    It does, thanks! Last question: I made a bit too much. Would this be ok if I tried to cut the cake into two layers and spread it in the middle, too?

    Reply
    • Ania says

      May 24, 2019 at 2:41 pm

      Hi Ginny,

      Yes, absolutely, I don’t see why not. Make sure the cake is stone cold and the frosting well chilled for the best results. Ania

      Reply
  12. Kat says

    June 18, 2019 at 1:10 pm

    This looks so good, I can’t wait to try making it! Just wondering if I can sub refined or coconut sugar for caster? I don’t know what that is and I can’t find it anywhere

    Reply
    • Ania says

      June 18, 2019 at 1:33 pm

      Hi Kat,

      I’m glad to hear that you are thinking of making this cake and I hope you’ll enjoy it if you do. Yes, of course you can. Not quite sure what you meany by ‘refined sugar’ as that’s a very generic term, but pretty much any sugar will work here. Caster sugar is white sugar with fine particles, typically used for baking. In some countries it is known as ‘castor’. Hope that helps! Ania

      Reply
  13. Noor says

    June 30, 2019 at 4:59 pm

    I’m wondering if you can substitute the caster sugar for coconut sugar or maple syrup? Do you know that correct quantities that could make either of these work? Thanks!

    Reply
    • Ania says

      June 30, 2019 at 6:28 pm

      Hi Noor,

      Sure, you can use the same amount of coconut sugar (go by weight rather than volume). Hope that helps! Ania

      Reply
  14. veganforanimals says

    August 16, 2019 at 6:51 am

    This turned out great. I used almond meal instead of ground walnuts, as I already had plenty of almond meal to burn; I’d love to try ground walnuts in future though as I’m sure the flavor would really compliment the coffee. The icing is so decadent ..yum!

    Reply
    • Ania says

      August 16, 2019 at 12:17 pm

      Yay, that’s fantastic to hear! I agree, walnut flavour is more robust and I think it stands up to coffee better, but almond and coffee is also a great combo so it’s all good. x Ania

      Reply
  15. Jo S says

    September 4, 2019 at 11:18 am

    This looks great! Can’t wait to try it. I just wonder- does the coffee used for the frosting need to be instant coffee, or can you use fresh ground?

    Reply
    • Ania says

      September 4, 2019 at 12:03 pm

      Hi Jo,

      Instant is certainly most convenient as it delivers a lot of concentrated coffee flavour in a small amount of liquid, having said that you could brew a super strong coffee and use it instead of some of the plant milk. Whatever you do, make sure you don’t add any extra liquid to the recipe. Hope that helps! Ania

      Reply
  16. Sam says

    September 29, 2019 at 4:33 pm

    Instead of instant coffee can I use expresso powder?

    Reply
    • Ania says

      October 1, 2019 at 10:21 am

      I’ve never used it but I Googled it and it should be fine although you may want to use less as it’s meant to be stronger. Ania

      Reply
  17. Greta says

    January 24, 2020 at 10:39 am

    This looks like such an inspired recipe. I am thinking about making it for a dinner for friends next week but wonder if an ordinary, average blender (nothing like a Vitamix) will be ‘strong’ enough to blend the frosting ingredients. Thank you!

    Reply
    • Ania says

      January 24, 2020 at 2:42 pm

      Hi Greta,

      You absolutely don’t need a Vitamix. I don’t own one, in fact. I made this frosting in an cheap Kenwood blender and it came out super smooth – I have a little trick that I describe in point 2 of the method, which helps me to blend the mixture silky smooth. Hope that helps! Ania

      Reply
  18. Greta says

    January 25, 2020 at 8:33 pm

    Thank you – I am looking forward to making this!

    Reply
    • Ania says

      January 26, 2020 at 2:17 am

      I hope you’ll enjoy it, Greta! x Ania

      Reply
  19. Trish Annie says

    March 6, 2020 at 12:50 pm

    Thank you so much for this recipe, it looks yummy! Planning to make it this afternoon.

    Reply
    • Ania says

      March 6, 2020 at 1:56 pm

      Delighted to hear that, Trish! I hope you’ll enjoy it. x Ania

      Reply
  20. Marianna says

    April 12, 2020 at 2:04 pm

    Thank you so mich for this recipe! I made it the other day and it is so delicious. My family couldn’t tell that’s it’s a plant based recipe. My sister said 100% couldn’t tell!!
    I’ve been following a plant based diet for lent and was craving some cake. This was just what I was looking for 🙂
    Thanks,
    Marianna

    Reply
    • Ania says

      April 12, 2020 at 8:27 pm

      Thank you so much, Marianna. I am delighted to hear that this recipe was such a success in your house – it is certainly one of our favourite cakes as we are massive coffee fiends. Thank you for letting me know that you and your family enjoyed it so much – it helps me create recipes I know my readers will enjoy. Stay safe and eat cake 😉 x Ania

      Reply
  21. Vinod says

    April 19, 2020 at 7:53 pm

    Thank you so much fir the recipe! Made it at home and it was delicious.
    Followed your recipe to the t! Hahaha!
    Loved it. Came out soft and moist. Coffee (Used espresso) frosting had the right proportion of maple syrup too.
    Thank you again 😊😊😊👏👏👏

    Reply
    • Ania says

      April 20, 2020 at 7:20 pm

      I’m delighted to hear that and thanks for letting me know that you enjoyed it so much! x Ania

      Reply
  22. Jill says

    April 20, 2020 at 11:28 pm

    Made this today, very nice. The cashew icing makes it nice and light and it was lovely and moist. Will definitely make again 🙂

    Reply
    • Ania says

      April 21, 2020 at 12:39 am

      I’m delighted to hear that, Jill! Thanks for letting me know that you’ve enjoyed it! Ania

      Reply
  23. Dianne Fritsche says

    April 24, 2020 at 4:37 am

    Hello,
    Mine is in the oven right now. I found myself making too many mistakes and feel like, “what is wrong with me”, I ground the walnuts just a tad too much, which happened really quick, so they almost turned into walnut butter! Then I over ground my sugar in my blender to make caster sugar! I am using gluten free flour hoping it still works AND I didn’t have a 2lib pan, mine is bigger so I had to decide between a glass pan of the correct size or a square tin! I chose the glass. My batter seemed thinner rather than thicker and at this point I was so ready to just put it in the oven that I did! 🙂 (I actually do know how to cook and bake but I think the whole COVID19 shit is messing with my brain!)
    My question, would you have chosen the square pan or the glass loaf dish? 🙂

    Reply
    • Ania says

      April 24, 2020 at 1:51 pm

      Hi Dianne,

      Don’t worry, everyone gets days like these!! Especially now!! What you need for this cake is a tin that holds max. 5 cups / 1250 ml of batter and ideally it should be a long rectangular tin. If you use a tin that is less deep but has a larger surface area it will affect the rising and it certainly will affect the baking time required as the cake will cook quicker and therefore will be dry if baked for too long. Hope it worked out well enough. Ania

      Reply
  24. Rachel Hania says

    April 25, 2020 at 4:30 pm

    Hi Ania,
    I hope you’re well. I just came across this looking for vegan cake options and can I use self-raising flour instead of plain flour?
    And I was going to use almond milk as the plant milk option.
    Thank you,
    Rachel

    Reply
    • Ania says

      April 25, 2020 at 6:47 pm

      Hi Rachel,

      Sure you can but be sure to reduce the amount of baking powder (not baking soda). And almond milk is perfect. Hope that helps! Ania

      Reply
  25. Sarah says

    May 5, 2020 at 4:19 pm

    Hi there Ania i hope you’re well,

    Love your recipes and have been trying them for quite a while now, i just wondered if i could substitute the ground walnuts for plain flour as i dont have any? maybe 3/4 cup instead of 1?

    Thank you in advance!!

    Sarah.

    Reply
    • Ania says

      May 5, 2020 at 7:51 pm

      Hi Sarah,

      I have not tried but it should work okay. If you do have almond meal in your cupboards by any chance that would be preferrable (or other ground up nuts like: pecans, almonds), but using flour should be okay too, the cake will simply be denser and it won’t have that nutty flavour. Hope that helps! Ania

      Reply
  26. Sylvia Soh says

    June 5, 2020 at 5:08 pm

    Hello Ania,

    Could I omit the ground walnuts for the cake? What might likely happen to the cake?

    Unfortunately, I do not have almond meal too..

    Thank you!

    Reply
    • Ania says

      June 5, 2020 at 5:53 pm

      Hi Sylvia

      I suppose you could, but it won’t be a walnut cake anymore and it will certainly impact the texture. The cake will be denser and less delicate. I would suggest using ½ cup extra flour and ½ cup cornstarch for softer texture, but please note that I have only tested making this cake as per the recipe. Hope that helps! Ania

      Reply
  27. veronika says

    June 18, 2020 at 3:25 pm

    amazing recipe. delicious cake. I kept it in a fridge and the cake was better and better ( more intense flavours) each day! definitely one of my TO GO vegan cakes! thank you

    Reply
    • Ania says

      June 18, 2020 at 6:03 pm

      Thanks so much for your kind words, Veronika! I’m delighted to hear that you enjoyed it! Ania

      Reply
  28. nicole says

    June 27, 2020 at 11:48 pm

    just attempting this now, was very easy to make

    Reply
    • Ania says

      June 28, 2020 at 2:53 am

      Great to hear, I hope you’ll enjoy it! Ania

      Reply
  29. Pauline says

    July 8, 2020 at 11:05 pm

    This is delicious. I haven’t had coffee and walnut cake since going vegan 2 years ago so was super excited to make this and it’s a winner. My blender did fine with the frosting it came out really smooth. Glad I didn’t have to scrape it down while the blades were turning though sounds scary! The cake itself tastes so lovely even without the frosting and simpler to make than I thought it was going to be (I’m not a confident baker). I had a little frosting leftover so have put it in the freezer hoping it will turn into a yummy kind of ice-cream, will find out tomorrow if that worked. Thanks for the recipe.

    Reply
    • Ania says

      July 9, 2020 at 3:05 pm

      Great to hear that you enjoyed it, Pauline. Thank you for letting me know! Ania

      Reply
  30. Juliette says

    July 10, 2020 at 5:19 pm

    Hello,
    Can I make the frosting in food processor? I don’t have a blender.

    Thanks 🙏

    Reply
    • Ania says

      July 11, 2020 at 2:13 pm

      Hi Juliette,

      Yes, but I found that you may not be able to get it as silky smooth as when you use a blender. Ania

      Reply
  31. mia hardy says

    July 21, 2020 at 10:39 pm

    Hi I couldn’t get maple syrup what can I use as a substitute, I would like to make this for my friend who is vegan as a surprise

    Reply
    • Ania says

      July 21, 2020 at 11:32 pm

      Hi Mia,

      You could use agave or brown rice syrup instead or simply make a sugar syrup out of sugar. You could also just use icing sugar (double check but these days most brands are vegan, in the old days many used bone char!! – crazy I know). Hope that helps! Ania

      Reply
  32. Charlie says

    July 29, 2020 at 9:58 pm

    Just given this cake to my 88 year old mum as her birthday cake complete with one candle for every decade and she loved it. Think I will probably put some chunks of walnut into the batter for extra texture next time. Thank you for the recipe.

    Reply
    • Ania says

      July 31, 2020 at 7:14 pm

      Great to hear that your mum enjoyed her birthday cake, Charlie! And thanks so much for taking the time to let me know that it went down so well. Extra walnuts are never a bad idea! Ania

      Reply
  33. Diana says

    August 30, 2020 at 11:47 am

    Hi Ania ! I’m looking forward to trying this recipe -looks & sounds delish ! Would you mind giving me the measurements of your cake tin please ? I know how important the size of cake tins are in relation to the amount of batter one pours in . I have had many trials & errors bc , for my round cakes , I don’t have the right sized tins – either too big or too small !, & was putting on too much batter into the small cake mold . Results have been very play-doughy texture in the mouth,even after having the amount of batter in the small cake tin .I une the small tin (only have one & twist I’d bought 2 at the time & now can’t find tvat samedi size 🙁 ). I have tried vegan chocolate cakes , a carrot cake , & a French recipe for a frangipane-chocolate pear cake . The last one’s texture was an improvement , I think , maybe bc of the ground almond powder .Unfortunately I didn’t have any bitter almond extract , so there wasn’t much almond flavour which made it a bland , though the chocolate chips perked it up beautifully.

    Reply
    • Ania says

      August 31, 2020 at 2:08 pm

      Hi Diana,

      Yes, you are correct, the tin size is very important – please see my explanation about it in the NOTES under this recipe. I used a rectangular 2lb cake (not bread) tin for this. Hope you will get a good result. Ania

      Reply
  34. Diana says

    August 30, 2020 at 11:50 am

    PS .I’ll let you know the result once it’s made …today , I hope !! Thanks for your great recipes. Can’t wait to try more & more of them .Diana xx

    Reply
    • Ania says

      August 31, 2020 at 2:09 pm

      Thanks Diana, I really hope you’ll be pleased with the outcome and thanks for your kind words regarding my recipes. Ania

      Reply
  35. Diana says

    August 31, 2020 at 5:24 pm

    Hi again Ania & apologies for mistakes in my 1 st post – didn’t check v well & it ‘s hard to make sense now , even for me ! haha . I made the cashew nut frosting last night , & today , tasted it – it’s absolute perfection , in sweetness & creamy texture , with a wonderful coffee flavour. So much nicer & lighter than a butter type of frosting .I bought a rectangular cake tin yesterday but found it too long to fit into my oven ! Argh! Should’ve checked my oven size 1st . At the mo , my regular small oven has a prob – I don’t have a classical built in oven or kitchen for that matter , only a small counter top job , so I’m now using another small fan type oven , also a work top one . It’s a round glass oven (Andrew James , un case anyone is curious, or has one themself ) with heat being fanned out at the top in the lid . So I have used my rigmarolly méthod of using my little not-quite-17 Cm round tin , & I halved the batter by weighing it, & I now have to be patient for the 1 st cake half to cool completely, b4 putting in the last 1/2….saga to be continued 🤪😅 Can’t wait to taste the finished poroduct ! I’ve left a rating…SO FAR

    Reply
    • Ania says

      August 31, 2020 at 6:45 pm

      Thanks Diana. Glad you like the frosting and I hope that the cake will come out smashing too! Ania

      Reply
  36. Diana says

    September 1, 2020 at 1:05 am

    Your coffee walnut cake came out perfect . Soo delicious – my husband & I couldn’t stop eating it tomight for dessert – we ate half the cake between us !! The texture , taste & combination of the cake and the frosting togerher is gorgeous .This cake is a winner, Thanks so much for this gorgeous recipe- the best cake I’ve made , out of 5 different vegan cakes made récently!! I’d give it 6 ** if I could . Now to try another ….maybe the carrot cake …😋😋

    Reply
    • Ania says

      September 5, 2020 at 2:23 pm

      Yay, I am delighted to hear that you have finally got a cake you enjoy so much after all your trials and tribulations. Thank you for taking the time to let me know that it was such a success and hope you’ll enjoy carrot cake just as much! Ania

      Reply
  37. Katie says

    September 30, 2020 at 4:56 pm

    I have a wfpb diet. What can I use as an oil substitute?

    Reply
    • Ania says

      September 30, 2020 at 5:00 pm

      Hi Katie,

      Sure thing. I think that the best call would be to use walnut butter. It’s really easy and quick to make at home and delicious – I explain how to make it in this recipe. Hope that helps! Ania

      Reply
  38. Ronak Mehta says

    October 30, 2020 at 9:06 am

    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!

    Reply
    • Ania says

      October 30, 2020 at 8:02 pm

      Aw, thanks so much! Ania

      Reply
  39. Irene says

    November 1, 2020 at 9:33 pm

    I made this yesterday – I used coffee buttercream frosting- and it is spectacular! My new favourite and so easy!

    I look forward to making more of your recipes.

    Reply
    • Ania says

      November 1, 2020 at 11:12 pm

      Hi Irene,

      Thanks so much for your kind words about this cake. I’m delighted to hear that you enjoyed it so much and I hope you’ll find my other recipes just as delicious. Ania

      Reply
  40. Becca says

    January 5, 2021 at 12:45 pm

    Was super yummy especially the icing! Loved using cashews!

    Reply
    • Ania says

      January 5, 2021 at 2:24 pm

      Thank you, Becca! I’m delighted to hear that you enjoyed it. Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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Not sure about you but I have a hankering for nood Not sure about you but I have a hankering for noodles and not much time on my hands this week so these simple #satay #noodles have been a real life saver! Easy and quick to make, can be made both #oilfree and #glutenfree too! Enjoy 🤗😘Recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easymeals #veganmeals #vegannoodles #glutenfreevegan #sataysauce #peanutbutterlover #easyveganmeals #easydinner #easycooking #easyrecipe #easyfood #easyvegan #meatless #vegancomfortfood #veganbowl #eatwellbewell #eatplants #eattherainbow #veganlunch
What if I told you that there is only 6 pantry sta What if I told you that there is only 6 pantry staple ingredients that stand between you and a tray of fudgy on the inside and crispy on the outside #veganbrownies ? They are unapologetically indulgent but weekend plays by different rules so, hurry, get your oven on!recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe...#vegandesserts #egglessbaking #veganbaking #aquafaba #vegandessert #veganbrownie #veganfoodporn #vegantreat #vegantreats #veganrecipeshare #veganfoodblogger #vegan #veganuk #easyveganrecipes #weekendbaking #vegantreat #vegantreats #veganrecipes #noeggs #veganrecipes
What's cooking this weekend, guys? I feel like a s What's cooking this weekend, guys? I feel like a some #vegancomfortfood as this week has been a bit hectic and I just realized I have the sauce for this #veganmoussaka already in my freezer 💡so it's a no brainer. It's delicious, indulgent yet #healthier than its traditional equivalent and it reminds me of how we moved to Greece on a bit of a whim in pre-pandemic times🤷‍♀️🤪recipe link in my bio 👈 if you fancy or Google 'vegan moussaka lazy cat kitchen'#veganchef #vegancooking #eatvegan #crueltyfreefood #plantbasedrecipes #plantbasedprotein #veganrecipe #veganfoodblog #greekfood #dairyfreerecipes #meatlessmeals #healthierchoices #healthyvegan #vegandinner #weekendcooking #weekendtreat #veganaf #instavegan
On the blog, perfect #midweekdinner of roasted lee On the blog, perfect #midweekdinner of roasted leek and cauliflower #veganpasta that emerged from sad leftovers as I was too lazy to go food shopping 🙋‍♀️ Easy to make, full of flavour, creamy and really satisfying 😋#recipe link in my bio or 🏃‍♀️to lazycatkitchen.com and click on the latest post!#glutenfreevegan #easypasta #midweekmeals #cauliflowerrecipes #leek #easyveganrecipe #plantbased #plantbasedcooking #vegancooking #pastarecipe #pastalover #carblover #healthierchoices #dairyfreerecipes #dairyfreefood #veganrecipe #veganrecipeshare
Happy #veganpancake day, guys! If #crêpes aren't Happy #veganpancake day, guys! If #crêpes aren't your thing and you are after something quick and easy, these fluffy 1-bowl #veganpancakes might be just the ticket! They can be made #glutenfree too and best consumed to the tune of Jack Johnson's #bananapancakes song 🥞😋#recipe link in my bio 👈 or Google 'fluffy vegan banana pancakes lazy cat kitchen' 🐈#pancakeday #pantrystaples #easyveganfood #easyveganrecipes #egglesspancakes #dairyfreerecipes #whatveganseat #whatfatveganseat #shrovetuesday #plantbasednutrition #plantbasedfood #veganfood #veganfoodshare #veganfortheanimals #fluffypancakes #onebowl #glutenfreevegan
Don't get me wrong, I do love #pancakes 🥞 and # Don't get me wrong, I do love #pancakes 🥞 and #crepes. This #veganpancake filled with ginger cream and roasted rhubarb is easy to make and utterly delicious 🤤👌#recipe link in my bio 👈 or Google 'lazy cat kitchen buckwheat crepes'#veganpancakes #vegancrepes #vegancrepe #pancakeday #pancake #glutenfreevegan #vegantreats #easyveganrecipes #veganfoodblogger #veganfoodlover #veganfood #plantbased
While UK is going to gorge itself silly on pancake While UK is going to gorge itself silly on pancakes this coming Tuesday, most of the Northern European countries will pig out on marzipan filled cream buns, how is that fair??? I got a serious bout of bun envy and baked us a truckload of #vegansemla (that's what the Swedes call them). Who is with me? Pancakes are so last year...😜#recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe 🤓#whatfatveganseat #shrovetuesday #pancakeday #easyveganrecipes #vegandesserts #vegandessert #plantbased #vegantreats #veganfoodlover #feedfeed @thefeedfeed.vegan #bestofvegan #veganfoodshare #veganfood
If baking isn't your cup of tea, how about rolling If baking isn't your cup of tea, how about rolling some obscenely indulgent #amaretto #vegantruffles for your loved one 💕? It's a very old recipe but still a favourite of ours and while beetroot powder looks stunning, easier to get cocoa powder or chopped up almonds will work just as well!#recipe link in my bio 👈 or Google 'lazy cat kitchen valentines amaretto truffles'#veganvalentines #veganvalentine #vegandesserts #vegandessert #whatveganseat #glutenfreevegan #plantbased #vegantreats #chocolatetruffles #easyveganfood #recipedeveloper #veganfoodlover #feedfeed @thefeedfeed.vegan
This #veganchocolate mousse and raspberry tart req This #veganchocolate mousse and raspberry tart requires no baking and is guaranteed to blow your loved ones 🧦 off. It's beautifully airy and a delicious marriage of #darkchocolate and tart #raspberries - an ideal #valentines dessert 💕#recipe link in my bio 👈 or Google 'lazy cat kitchen vegan chocolate mousse raspberry tart'#vegandesserts #vegandessert #veganvalentines #veganvalentine #easyveganfood #easyveganrecipes #veganfood #glutenfree #glutenfreevegan #veganfoodshare #refinedsugarfree #refinedsugarfreetreats #rawdessert #veganfoodlover #veganfoodie
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