Photo by Sita & Nena


*Our notes: This is our classic coffee walnut cake. Main ingredient is a good espresso using a stovetop espresso. Start every day with a great cup of coffee and a piece of our cake! 



1 and ½ cups  flour
1 and ½ cups brown sugar or unrefined cane sugar
4 tsp baking powder
1 tsp baking soda
1/2 cup chopped walnuts
A pinch of salt
¾ cup coffee espresso
¼ cup almond milk (or non-dairy milk)
6 tablespoons veggie oil (any neutral flavored)
*Our notes: sunflower oil is a perfect choice for cakes.
¼ cup strawberry jam (or any berry jam)
1 tsp vanilla extract


*Our notes: following the cups method, we discovered that the volume of the cup is always the key, you don´t have to weigh the ingredients. 

Well, one cup has the same volume as a glass or a mug, anyway you just need to take always the same unit to make the right measures. 



1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
*Our notes: well, standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pan depends on the final amount.
2. Combine dry ingredients in a bowl: unrefined cane sugar, flour, chopped walnuts, baking powder, baking soda and salt. Mix them well with a wooden spoon.
*Our notes: we always sift the flour for cakes. Sifting helps to remove any lumps and / or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don’t have a strainer handy, you can also mix flour with a wire whisk or a fork.
3. Make coffee using a stovetop espresso.
*Our notes: It´s kind of homemade coffee espresso.
4. Combine wet ingredients in a bowl: coffee, almond milk, strawberry jam, veggie oil and vanilla extract until well mixed.
5. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
6. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
7. Bake it around 40 minutes, until browned.
*Our notes: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
8. Remove the bread pan from oven. Leave it to cool for a while. Carefully, peel off the paper and cool a bit on a wire rack.
9. Serve as is or with a scoop of vegan vanilla ice cream or vegan custard.
*Our notes: Ice coffee and a piece of our cake match perfectly in summertime. Well, any time of the year is great for delicious coffee cake!



Coffee (Wikipedia, the free encyclopedia) is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa, and Madagascar, the Comoros, Mauritius and Réunion in the Indian Ocean.

The plant was exported from Africa to countries around the world and coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta.

Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds (referred to as beans) are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near boiling water to produce coffee as a beverage.

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in the Sufi Muslim monasteries around Mocha in Yemen. It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is now prepared. 






Kids can be very picky when it comes to food, specially when its something that is good for them. Cosericantar blog makes it a piece of cake when getting your little ones involved in cooking. Easy, funky, yummy and healthy recipes (vegan option included) plus menus.