Vegan Coffee Walnut Cake

Step 1

Mix the flaxseeds with the hot water and set aside for 10 minutes.

Step 2

Mix the flour with the baking powder and cinnamon, then add in a handful of walnuts, leaving some nuts left over for the cake decoration at the very end.

Step 3

In a large jug blend the coffee and soy milk with the maple syrup, then add the rapeseed oil.

Step 4

Once combined, add the flaxseed-mixture to the flour-mix and slowly add the liquids whilst stirring with a spatula.

Step 5

Oil a baking tin (I used a round one!) with coconut oil and add the mixture to the tin. I prefer not to use baking paper for my cakes, as it gets easily stuck on the cake and ruins it. Instead I prefer oiling the tins and then lightly dusting with a little flour.

Step 6

Bake in the oven for 30 minutes at 180 degrees, remove the cake and let it cool completely before adding the icing.

Step 7

Add 2 cups of icing sugar to a bowl, then slowly add the chai tea and vanilla essence whilst stirring with a fork.

Step 8

Add in a little soy milk until the mix is smooth, but thick. If it gets too runny, add more icing sugar. The consistency is supposed to be thick, but not crumbly.

Step 9

Gently pour the icing onto the cold cake, decorate with the leftover walnuts and transfer the cake to the fridge to set.