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A cake is always welcome at a party table, or rather, what is a party table without a cake?
It´s with the cake as the most important piece on the table that we celebrate the most varied moments and that we immortalize them in our hearts!
It is for this reason that every now and then I like to bring a cake recipe to share with you.
This time I brought a recipe worthy of a family table, a sharing table, a hearty table. With walnuts and coffee as key ingredients and the irresistible salted caramel wrapping all the flavours, this cake is to die for!
FLUFFY | MOIST | STRONG IN FLAVORS | INTENSE | ELEGANT | IRRESISTIBLE
For me, a cake without filling is half a cake, and for that reason, I rarely share with you a recipe for a simple cake without filling or frosting. In this Walnut and Coffee Cake with Salted Caramel, the filling makes all the difference when you bite it making you feel the explosion of flavors in your mouth. The salted caramel brings out the best in the coffee and combines perfectly with the walnut.
In some cakes it is interesting to start by making the fillings, but in this case, let’s start by making the cake.
Mix the dry ingredients in one bowl, the wet ones in another, and then pour the wet ones into the dry ones, mix well until you get a homogeneous cake batter without lumps and you’re done. Take it to the oven at 180ºC for about 35 minutes and it’s ready. Unmold and let it cool completely before starting the filling and decorating process.
In this cake I used two flours, one with gluten (the whole spelt flour) and the other without gluten (the walnut flour). The walnut flour I used was from Dragon SuperFoods because, in addition to being super aromatic and bringing an incredible nutty flavor to recipes, it is also a very fine flour that allows you to easily achieve a very creamy cake batter without lumps. Of organic origin, it is a flour rich in fiber, magnesium, calcium and zinc that enriches any recipe both in flavor and nutritionally.
In the meantime, make the salted caramel by putting sugar in a pan, and when it reaches an amber color, remove it from the stove and add the cream (which needs to be warm), the butter at room temperature and a little pinch of salt. Stir well until you get a golden caramel without lumps. Pour into a bowl and let it cool to thicken.
While the caramel is cooling, make the buttercream, beating the butter with the powdered sugar until you get a smooth, almost white, easy-to-spread cream. Add a little salted caramel (already cooled) and beat for a few more minutes until you get the perfect cream.
Then just cut the cake in 3, place the first layer on a nice plate and with a pastry tip of your choice apply the buttercream all over the surface. With a spoon, pour a part of the salted caramel over the entire surface and cover with the second layer of cake. Repeat the process until you reach the last layer of cake, which will then be covered following the same scheme as the filling. We finished off the cake with a generous portion of caramel on top.
And that’s it, the party can start now, because the cake is ready to be devoured!
Let’s get to know the list of ingredients!
FOR THE CAKE
1 and 1/2 cup (180g) whole spelt flour
1/2 cup (45g) Dragon SuperFoods Walnut Flour
3 tsp baking powder
1 cup (150gr) of white sugar
1 pinch of salt
1 cup unsweetened soy milk
3 tbsp apple cider vinegar
1/3 cup (57ml) of espresso coffee
4 tbsp of extra virgin olive oil
FOR THE SALTED CARAMEL
1 cup white sugar
1 cup of soy cream, warm
4 tbsp unsalted vegan butter at room temperature
1/2 tsp of salt
FOR THE BUTTERCREAM
1 cup (160g) unsalted vegan butter
2 cups (300g) powdered sugar
1/3 cup of salted caramel
1/2 teaspoon of salt
FOR THE CAKE
1 and 1/2 cup (180g) whole spelt flour
1/2 cup (45g) Dragon SuperFoods Walnut Flour
3 tsp baking powder
1 cup (150gr) of white sugar
1 pinch of salt
1 cup unsweetened soy milk
3 tbsp apple cider vinegar
1/3 cup (57ml) of espresso coffee
4 tbsp of extra virgin olive oil
FOR THE SALTED CARAMEL
1 cup white sugar
1 cup of soy cream, warm
4 tbsp unsalted vegan butter at room temperature
1/2 tsp of salt
FOR THE BUTTERCREAM
1 cup (160g) unsalted vegan butter
2 cups (300g) powdered sugar
1/3 cup of salted caramel
1/2 teaspoon of salt
1- Preheat the oven to 180°C.
2- In a bowl, place all the cake dry ingredients, preferably sieved, and wrap it around with a whisk.
3- In another bowl, put the soy milk and the vinegar and stir until you create a foam on the surface. Then add the coffee and olive oil and mix well so that it is homogeneous.
4- Mix the wet ingredients with the dry ones and wrap well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the cake batter from turning into a heavy cake.
5- Place the cake batter in a 21cm round cake pan previously lined with parchment paper, and bake for about 35 minutes, or until you insert a toothpick and it comes out clean.
6- Remove from the oven and let cool for about 5 minutes before unmolding.
7- Let the cake cool completely before cutting and filling it.
8- Meanwhile, make the salted caramel by placing the sugar in a pan over medium heat. Without stirring, wait for the sugar to start taking on an amber color. Hold the pan by the wings and gently shake it so the sugar melts completely and stays all the same color. Remove from the heat and carefully add the cream, which you should pre-heat, and stir constantly until everything is smooth. Finally add the butter and salt and stir some more until the butter melts completely. Pour the caramel into a bowl and let it cooldown.
9- Meanwhile make the buttercream. Place the butter in a bowl and beat with an electric mixer for about 8 minutes, or until the butter reaches a creamy texture and a whitish color.
10- Add the sugar and beat again for about 8 minutes, or until you get a smooth cream.
11- Finally add a 1/3 cup of salted caramel and beat again until you get a homogeneous cream.
12- Cut the cake into 3 thin layers using a long, sharp knife.
13- Place the first layer of cake on the surface where you want to serve it (a plate, a base, etc …), and cover that layer with the buttercream using a pastry bag and a tip of your choice. With a spoon, pour a generous dose of salted caramel over the top.
14- Repeat the process until the cake layers are finished. Finish the top of the cake by covering the entire area with buttercream as you did with the filling and drizzle with more salted caramel.
15- Decorate with some walnuts and it’s ready to serve!
1- Preheat the oven to 180°C.
2- In a bowl, place all the cake dry ingredients, preferably sieved, and wrap it around with a whisk.
3- In another bowl, put the soy milk and the vinegar and stir until you create a foam on the surface. Then add the coffee and olive oil and mix well so that it is homogeneous.
4- Mix the wet ingredients with the dry ones and wrap well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the cake batter from turning into a heavy cake.
5- Place the cake batter in a 21cm round cake pan previously lined with parchment paper, and bake for about 35 minutes, or until you insert a toothpick and it comes out clean.
6- Remove from the oven and let cool for about 5 minutes before unmolding.
7- Let the cake cool completely before cutting and filling it.
8- Meanwhile, make the salted caramel by placing the sugar in a pan over medium heat. Without stirring, wait for the sugar to start taking on an amber color. Hold the pan by the wings and gently shake it so the sugar melts completely and stays all the same color. Remove from the heat and carefully add the cream, which you should pre-heat, and stir constantly until everything is smooth. Finally add the butter and salt and stir some more until the butter melts completely. Pour the caramel into a bowl and let it cooldown.
9- Meanwhile make the buttercream. Place the butter in a bowl and beat with an electric mixer for about 8 minutes, or until the butter reaches a creamy texture and a whitish color.
10- Add the sugar and beat again for about 8 minutes, or until you get a smooth cream.
11- Finally add a 1/3 cup of salted caramel and beat again until you get a homogeneous cream.
12- Cut the cake into 3 thin layers using a long, sharp knife.
13- Place the first layer of cake on the surface where you want to serve it (a plate, a base, etc …), and cover that layer with the buttercream using a pastry bag and a tip of your choice. With a spoon, pour a generous dose of salted caramel over the top.
14- Repeat the process until the cake layers are finished. Finish the top of the cake by covering the entire area with buttercream as you did with the filling and drizzle with more salted caramel.
15- Decorate with some walnuts and it’s ready to serve!
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Walnut Flour at Pronatural’s online store with a 10% discount when you use the code TAVG
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Walnut Flour at Pronatural’s online store with a 10% discount when you use the code TAVG
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!