There’s a reason our regulars always reach for the Coffee and Walnut Cake first. It’s a comforting classic done right: the robust, dark notes of coffee perfectly cut through the sweetness, paired with the rustic, earthy snap of walnuts. It’s the ultimate companion for your afternoon brew.

How to make

Sponge Cake

1. Prep, Heat oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 9-inch round cake tins (or three 8-inch if you want extra layers).
2. Coffee paste, Mix the ground coffee with just enough boiling water (2–3 tbsp) to form a smooth paste. Let it cool.
3. Wet mix, in a jug, whisk together soya milk, yoghurt, vinegar, and vanilla. Set aside for 5 minutes to curdle slightly (like dairy buttermilk).
4. Creaming, in a large bowl, beat margarine and sugar until pale and fluffy.
5. Combine, Beat in the cooled coffee paste. Then alternate adding the flour + bicarbonate of soda with the wet mixture, mixing gently until smooth.
6. Add nuts, Fold through the chopped walnuts.
7. Bake, Divide between tins, smooth the tops, and bake for 30–35 minutes until golden and springy. A skewer should come out clean.
8. Cool, Leave in tins 10 minutes, then turn out onto a wire rack. Cool completely before icing.

 Dairy-Free Coffee Buttercream

1. Beat margarine until soft and pale.
2. Gradually sift in icing sugar, mixing well.
3. Add coffee and vanilla, then whip until light, fluffy, and spreadable.
4. If too stiff, add 1 tsp dairy-free milk or too soft, add more icing sugar.