Eggless coffee and walnut cake
  • 1 + 1⁄2 cups (180g) all purpose flour (maida)
  • 1 teaspoon (4g) baking powder
  • 1 cup (285g) yogurt
  • 1⁄2 teaspoon (3g) baking soda
  • 3⁄4 cup (150g) castor sugar
  • 1⁄2 cup (120mL) vegetable oil
  • 1 teaspoon (5mL) Vanilla Extract
  • 2 tbsp coffee powder + 2 tbsp hot water ¼ cup
  • (63g) crushed walnuts
  • 1 cup (225gm) cream cheese, softened
  • 1⁄2 cup (100gm) butter, softened
  • seeds from half vanilla pod
  • 1 + 1⁄2 cup icing sugar, sifted
  1. Preheat the oven @ 180C.
  2. In a clean bowl, add the yogurt and baking soda. Give it a good mix using a spoon and let it sit for 5-10 minutes until it becomes foamy.
  3. In a separate bowl add the sugar and vegetable oil. Using a whisk mix this really well for about 3-4 minutes. Add the vanilla extract and mix it.
  4. Add the yogurt and baking soda mix and combine well.
  5. In a separate bowl add coffee powder and water, mix it and add it to the cake batter.
  6. Now to the batter through a sift add the flour and baking powder. Using a spatula gently fold the dry mix in. Mix until you don't see any large flour pockets.
  7. Add the walnuts and give it a final mix. Transfer to an 8’ baking pan lined with parchment paper.
  8. Bake @ 180C for 30-35 minutes until a skewer inserted comes out clean.
  9. To make the frosting, whisk the butter, cream cheese and vanilla together until the mixture is light and fluffy. Add the sugar and use a spatula to mix until the frosting is smooth and fluffy.
  10. Generously top the cake with frosting once the cake has cooled completely.
Recipe by Bake with Shivesh at