Bitty Bakes

Eggless Coffee Walnut Cake with coffee cream

Eggless Coffee Walnut Cake with coffee cream

Instagram Weekly Bake Challenge 4

{just a reference}{this challenge is over}

Full month of May 2019, I had an Instagram Bake Challenge in partnership with Ossoro Flavors! Details of the same with the recipe shared below.

Calling out all Baking enthusiasts!!
Come join with us for Weekly Bake Challenge. Its gonna be a 4 week challenge each week with different recipes. I will share a recipe each week and all you have to do is Bake the same and share it in Instagram. And win a chance to Get FEATURED in my blog and win Ossoro Products!!

Let’s get Baking!

As I said before, these are easy recipes without any fancy tools! Eggless Coffee Walnut Cake with Coffee Cream is so yum!

Check my other recipes for this Bake challenge below:

Eggless Coffee Walnut Cake
Prep Time
7 mins
Cook Time
35 mins
 

This is such an easy and fulfilling bake i have ever made!

Course: Breakfast, Dessert
Keyword: Coffee Cake
Ingredients
For the Cake:
  • 195 g (1+ 1/2 cup) Maida
  • 1/2 tsp Baking Soda
  • 1 +1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tbsp Instant Coffee powder
  • 135 g (3/4 cup) Sugar
  • 1 cup Yogurt
  • 1/2 cup Melted Butter
  • 3/4 tsp Ossoro's Colombian Coffee Essence
  • 1/2 cup Chopped Walnuts
For the Cream:
  • 1/2 cup Whipping Cream
  • 3/4 tsp Ossoro's Colombian coffee Essence
  • 2 tbsp Icing Sugar
Method
  1. Preheat oven to 200 C for 10 minutes. Prepare a 7" pan by applying oil and butter paper.
  2. Measure the flour, baking soda, baking powder, salt and walnuts.
  3. In another bowl, whisk in Yogurt and sugar till mixed.
  4. Add in Melted butter, Coffee powder and Coffee Essence.
  5. Add in dry ingredients and mix till no lumps.
  6. Pour in the pan and Bake for 30-40min, until toothpick inserted comes out clean.
  7. Let the cake cool completely.

To make Cream:
  1. In a bowl, add Whipping cream and beat till frothy using an electric beater.
  2. Add in Icing sugar and Essence.
  3. Beat till stiff peaks.
  4. Store in fridge until use.
  5. Apply it on the cake and top it with walnuts and some chocolates!

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