Spelt Coffee and Walnut Cake with Creamy Coffee Frosting

Love coffee? And cake?

Here’s a light and fluffy recipe that combines the best of both coffee AND a soft cake recipe you’ll come back to again and again! It’s easy, delicious and oh so yummy!

SPELT COFFEE AND WALNUT CAKE WITH CREAMY COFFEE FROSTING

Ingredients:

• 150g Spelt flour
• 50g Buckwheat or Teff flour
• 1 and a 1/2 teaspoons baking powder (I sometimes use 2 teaspoons)
• 200g unsalted butter, softened
• 120g coconut sugar
• 4 eggs
• 60g walnuts or pecans, roughly chopped
• 2 teaspoons vanilla extract
• 1 tablespoon oat or coconut milk
• 30ml fresh brewed coffee (I use the espresso shot on my coffee machine to make it strong)

Creamy Coffee Frosting

• 100g soften butter
• 2 cups powdered coconut sugar (I powder it in my blender)
• 1 teaspoon vanilla extract
• 20ml fresh brewed coffee (again, I use the espresso shot on my coffee machine but didn’t put it all in. You can if you really like your coffee!)
• toasted walnuts or pecans to decorate OR my sugared pecans recipes below.

Method:

1. Pre-heat the oven to 180°C. Line a large loaf tin with baking paper.
2. Sift the spelt and baking powder into a mixing bowl and set aside.
3. Cream the butter and sugar in a glass bowl (I use a hand beater) until light and fluffy.
4. Add the eggs one at a time, beating in-between each. Add 2-4 tablespoons of the spelt mixture between the 3rd and 4th eggs to avoid curdling. Scrape down the sides occasionally.
5. Aim for a creamy, pale and thick mixture and then add the spelt flour, chopped walnuts or pecans, vanilla extract, milk, and fresh brewed coffee. Beat slow to combine, but don’t over-mix!
6. Scoop the mixture into your lined loaf tin and bake for 25-30 minutes. Keep an eye on it at 20 minutes and remove as soon as it’s showing signs of being done – you don’t want to overcook a spelt cake, or it could end up a little dry.
7. Once it’s ready, take out and place the cake aside to cool. Remove from the tin after 10-15 minutes and place onto a board or cooling rack in the baking paper until you’re ready to spread the icing and decorate.

Frosting:

1. Cream the butter and powdered coconut sugar in a glass bowl with a hand beater, until light and fluffy. Scrape down the sides occasionally.
2. Add the vanilla extract and fresh brewed coffee (a little at a time) and beat on low, gradually increasing to high. Beat until smooth and creamy.
3. Spread the icing over the cooled cake (just warm to the touch if you can’t wait!) and decorate with your chosen nuts or my sugared pecans.