This soft and moist Coffee and Walnut Loaf Cake is the perfect afternoon pick-me-up. A light and fluffy walnut and coffee cake, smothered in an incredible coffee buttercream frosting. This is one for coffee lovers!
This one bowl coffee cake recipe is so easy to make with some baking staples and although you will find it in most cake shops across the country, why not try making it yourself? This coffee loaf cake is a foolproof recipe and it results in such a light and fluffy cake with lots of crunch from the walnuts.
Why you will love it
- A really easy bake - Minimal prep time is involved in making this coffee loaf cake. It's so simple.
- One for coffee lovers - If you love coffee, then this is one for you! A real rich coffee flavour in the loaf cake and then extra in the coffee buttercream.
- Just 1 bowl - Less washing up is always a win with us and this coffee and walnut loaf is all mixed in one bowl.
- Butter - Unsalted butter is our preferred butter for a coffee and walnut loaf.
- Sugar - We used a dark brown sugar to give it a really rich caramel flavour.
- Eggs - Fresh is always best and try to use organic or free range.
- Flour - We used self raising flour which helps the cake to rise. If you only have plain flour (all purpose flour) add 1 tablespoon of baking powder too.
- Walnuts - This adds so much flavour. You can swap them for pecans if you prefer.
- Coffee - Where all the flavour comes from in this coffee loaf cake. Use the best quality you can.
- Icing sugar (powdered sugar) - This is used to make the buttercream.
- Milk - This helps to loosen up the buttercream.
A full ingredients list with measurements is in the recipe card below.
How to make Coffee and Walnut Loaf cake - Step by step
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
One: Cream the butter and sugar together until fluffy.
Two: Dissolve the coffee in the warm water and mix into the butter/sugar.
Three: Mix in the whisked eggs.
Four: Carefully fold in the flour and then fold in the walnuts.
Five: Grease and line the loaf tin. Pour the cake batter into the tin. Cook for 40-45 minutes, until a skewer or toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes. Remove from the tin and put onto a wire rack. Allow to cool completely.
Six: Cream together the butter and icing sugar, until light and fluffy.
Seven: Dissolve the coffee in the warm water and mix into the buttercream, along with the milk.
Eight: Spread the buttercream over the cooled cake and decorate with more walnuts (optional).
Coffee and walnut cupcakes
If you find it difficult to have just one slice of cake, why not try making cupcakes instead as they are individually portioned. To make 8 cupcakes, follow the recipe up until you would pour it in to a loaf tin. Then divide the mixture between 8 cupcake cases that are in a muffin tin.
Bake in a preheated oven at 200°C/180°C(fan)/400°F/Gas 6 for 18-20 minutes, or until a skewer comes out clean.
Vegan coffee walnut cake
To make a vegan version of this loaf cake, swap the butter for a vegan margarine and then use an egg alternative. Our favourite egg alternative for baking is a "chia egg". For each egg you need, mix together 1 tablespoon of crushed (in a pestle and mortar) chia seeds and 2 tablespoon water. Leave it in the fridge for 20 minutes.
You can also use half a very ripe banana, mashed, in replacement of each egg needed. However, this will give the cake a very banana flavour.
We tend to just have a slice of this walnut and coffee cake by itself for an afternoon pick me up, or with a cup or tea of coffee. However, if you want to make this a little more indulgent, then why not serve it with some vanilla ice cream for a little single cream? Frozen yogurt is a delicious addition too.
Frequently Asked Questions
Once the cake is cooled completely you can either slice it all up or leave it whole and then put it in an air tight container and store somewhere cool and out of sunlight. It will store for 2-3 days like this, if you can resist it that long.
Yes, you can store it in the freezer. Slice it and then wrap the slices individually and put them in an air tight container. It will keep in the freezer for up to 2 months. Allow to defrost at room temperature fully before serving.
If you use gluten free flour and make sure that there is no cross contamination, then this can be gluten free.
More cake recipes
If you’ve tried this coffee and walnut cake recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Coffee and Walnut Loaf Cake
For the cake:
- 225 g (1 cups) Butter
- 225 g (1 cups) Dark brown sugar
- 4 Eggs - whisked
- 225 g (1.75 cups) Self-raising flour
- 60 g (0.5 cups) Walnuts - chopped
- 2 tablespoon Instant coffee
- 2 tablespoon warm water
For the icing:
- 200 g (1.66 cups) Icing sugar
- 100 g (0.5 cups) Butter
- 2 tablespoon Whole milk
- 2 tablespoon Instant coffee
- 2 tablespoon warm water
- Walnuts - to decorate
To make the cake:
- Preheat your oven to 180°C/160°C(fan)/350°f/Gas 4.
- Cream 225 g Butter and 225 g Dark brown sugar together until fluffy.
- Dissolve 2 tablespoon Instant coffee in 2 tablespoon warm water and mix into the butter/sugar.
- Mix in 4 Eggs.
- Carefully fold in 225 g Self-raising flour and then fold in 60 g Walnuts.
- Grease and line the loaf tin. Pour the cake batter into the tin. Cook for 40-45 minutes, until a skewer or toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes. Remove from the tin and put onto a wire rack. Allow to cool completely.
To make the icing:
- Cream together 100 g Butter and 200 g Icing sugar, until light and fluffy.
- Dissolve 2 tablespoon Instant coffee in 2 tablespoon warm water and mix into the buttercream, along with 2 tablespoon Whole milk.
- Spread the buttercream over the cooled cake and decorate with more Walnuts (optional).
- If your cake starts to look like it is burning on top, cover it in foil and continue cooking until a skewer comes out clean.
- Add some chocolate chips to the mixture for a delicious chocolate coffee combination.
- To ensure that your cake is cooked all the way through and doesn't burn either, use an oven thermometer to make sure it gets to the correct temperature for the recipe.
- Don't over mix the batter once you add the flour and walnuts. This can cause the cake to not rise.
- For some extra flavour, add a pinch of cinnamon to the coffee loaf cake mixture.
- You could make this in to a sandwich cake by slicing it in half and putting some buttercream in between the slices and then more on top.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.