Coffee and pecan cake recipe

This is for two layers if you want 3 please half ingredients again and share between 3 tins
Cake Mixture 180C for 25 mins


280g Self Raising Flour
250g Vegan Butter Block room temperature
200g Unrefined Caster Sugar
50g Organic Coconut Sugar
½ tsp of baking powder
4 Eggs
1 tbs Vanilla Extract
1 tbs Avocado Oil
40g Pecan chopped finely
40g Walnuts chopped finely
60ml Strong Cold Coffee
250g Vegan Butter Block room temperature
400g Unrefined Icing Sugar
1tbs Vanilla Extract
40ml Strong Cold Coffee
Homemade Hazelnut Spread
50g Shelled Hazelnuts
2 tbsp Cocoa or Vegan Chocolate Powder
1 or 2 tbsp of Unrefined Icing Sugar to your taste
1 tbsp of Avocado Oil
Oat or Nut Milk for consistency

Method for cake:

Grease to baking tins and oven on to 180C. Cream together Cake mixture butter and caster and coconut sugar until light. Blend flour and baking powder then sieve into sugar and butter. Add 1 egg at a time and whisk until all 4 eggs are incorporated. Add Vanilla extract, Avocado Oil, Coffee, Pecans, Walnuts. Divide between cake tins and bake at 180c for 25mins maybe more depending on your oven and once baked leave to cool.
Cream butter and icing sugar together then add vanilla extract and coffee add more or less for your taste.
Hazelnut spread
Blend hazelnuts, cocoa powder, icing sugar, oil. Then add milk to get to consistency of your liking you may want to add more or less icing sugar also.
The toffee pecans do a caramel sugar add a knob of vegan butter block and drop on a baking sheet and place a pecan on top then leave to cool in freezer for 5mins add to cake or you could just to caramel brittle 😃
Leave iced cake to chill in fridge for at least half an hour and serve.

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