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Hungarian Walnut Cake

Hungarian Walnut Cake

Be sure to read the notes for success section before beginning
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 16

Ingredients
  

For the Cake Batter

  • 6 Tbs Vegan Butter 88ml
  • 8 Tbs Vegetable Oil 118ml
  • 2 teaspoons Apple Cider Vinegar 10ml
  • ½ cup Brewed Coffee 118ml
  • 1 cup Plant Milk 237ml
  • 2 teaspoons Vanilla Extract 10ml
  • 3 cups All Purpose Flour 375g
  • 1¾ cups Granulated Sugar 350g
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Lightly Toasted Walnuts

For the Mocha Icing

  • 2 cups Vegan Butter 454g
  • 4 cups Confectioner's Sugar 480g
  • 2 Tbs Cocoa Powder
  • 3 Tbs Instant Coffee Granules
  • 3 Tbs Hot Water

Instructions
 

  • Preheat the oven to 350℉ & grease & parchment line 2-8" cake pans
  • Lightly toast the walnuts in a single layer on a sheet pan for about 5 minutes then when they are cooled grind in a food processor to small crumbs but not so much that it turns to paste! You can also chop them finely by hand
  • In a large mixing bowl combine the flour, baking powder, baking soda, salt & granulated sugar & whisk to distribute everything evenly or sift together
  • Measure the coffee, plant milk, vinegar & extract into a measuring cup then pour directly into the dry ingredients in the mixing bowl along with the melted butter & oil. Whisk to a smooth batter
  • Fold in the walnuts then divide the batter between your 2 prepared pans & bake for approximately 30-35 minutes or when they are springy to the touch when you gently press the centers or when a toothpick inserted comes out with moist crumbs not raw batter
  • Cool the cakes in the pans until you can safely touch them without burning yourself then flip them out onto a cooling rack & cool to cold
  • Meanwhile prepare the buttercream recipe by whipping the very slightly softened vegan butter until fluffy. Add the sifted confectioners sugar & mix smooth. Whip on high speed for 3 minutes until fluffy
  • Combine the cocoa powder, coffee granules & hot water & whisk smooth
  • When the coffee mixture is COLD add it to the buttercream & whip until evenly incorporated

Notes

Be sure to read all the notes for success above the recipe 
Storage Hungarian Walnut Cake can be stored at room temperature for up to 3 days. For longer storage refrigerate for up to 1 week 
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