totally PG coffee and walnut cake | baking w/ lyra

Bake a vegan coffee and walnut cake with me - with wayyy too many unintentional innuendos.

Vegan Coffee and Walnut Cake

INGREDIENTS
Coffee Walnut Sponges
60 g walnut halves
180 g caster sugar
45 g light brown sugar
200 g vegetable oil
200 g vegan yoghurt
4 tablespoon vegan milk
4 teaspoon instant espresso powder/instant coffee
220 g plain white flour
2 tbsp corn starch
2 tsp baking powder
½ tsp baking soda

Candied Walnuts
125 g walnut halves
50 g granulated sugar

Coffee Syrup
50 g caster sugar
1 tbsp instant espresso powder/instant coffee
50 ml boiling water
½ tsp vanilla extract

Vegan Swiss Meringue Buttercream
133 g aquafaba
220 g soft brown sugar or caster sugar
250 g vegan block butter , room temperature
1 ½ tbsp instant coffee granules, plus 1 tbsp boiling water

METHOD
1. Blitz the walnuts to your desired consistency.
2. Put the walnuts, sugars, vegetable oil, yoghurt, coffee, and milk in a bowl and mix together until combined.
3. Gradually sift in the flour, baking powder, baking soda, and cornstarch into the wet mixture.
4. Divide the batter into two 8” tins and bake for 25 mins each at 160°C.
5. Turn the temperature down to 140°C for the walnuts.
6. Take your walnut halves and toss them on the brown sugar.
7. Place them on the parchment and bake for 40 mins, stirring halfway.
8. To make the syrup, combine all the ingredients until the sugar is dissolved and let cool.
9. To make the buttercream, prepare the instant coffee and let cool completely.
10. Meanwhile, add the sugar and aquafaba into a bowl.
11. Prepare a bain marie - a small amount of hot water in a saucepan on a medium heat.
12. Place the bowl of sugar and aquafaba on top of the saucepan and mix until the sugar has completely dissolved.
13. Remove from the heat and beat the mixture on high speed for 15-20 mins until the mixture forms stiff, pale, glossy peaks.
14. Slowly start adding the butter into the mixture while mixing, allowing 5 or so seconds between each addition. The mixture might flatten or separate, just continue mixing and it will come together.
15. Continue to mix on low speed for 5-10 mins until fluffy.
16. Lastly, add the cooled coffee and mix with a whisk.
17. Let the cream cool and stiffen.
18. Trim your sponges if you wish and use the left over sponge as a decorative crumb.
19. Layer the sponges between generous layers of the buttercream.
20. Decorate the cake as wanted.
21. Done!

Feel free to ask any questions, and let me know if you'd like to see more stuff like this :D

My socials:
https://lyracr0w0.link
Lyra Crow / lyracr0w0