Walnut Cake
This fluffy, moist vegan walnut cake is laced with crunchy walnuts and covered in a thick vegan cream cheese frosting. It’s egg-free and made in one bowl, offering a delightful and easy dessert option.
Instructions
- 1
Preheat the oven to 180C/350F. Lightly grease three 8-inch cake pans and set aside. In a large mixing bowl, combine all purpose flour (4.5 cups), white sugar (1.5 cups), brown sugar (1.5 cups), cinnamon (1 tbsp), baking soda (1 tbsp), cream of tartar (1.5 tsp), and salt (0.5 tsp). Mix well. Add oil (0.75 cup), oil (3 tbsp), vanilla extract (1 tbsp), vinegar (1 tbsp), and water (3 cups) and mix until combined and smooth. Gently fold in the walnuts (0.5 cup).
- 2
Distribute the batter evenly among the three prepared cake pans. Bake for 25-27 minutes, or until a skewer inserted into the center comes out clean.
- 3
Let the cake layers cool completely on a cooling rack. Once cool, spread vegan cream cheese (2 cups) frosting between each layer and over the top. Refrigerate the cake for 30 minutes to set the frosting.
Nutrition Facts
Per portion