Eggless Coffee Caramel Cake with Walnuts
An Indulgent Delight to Pair with Tea
A comforting and indulgent treat that combines the rich depth of coffee with the sweet, sticky goodness of homemade caramel, this Eggless Coffee Caramel Cake with Walnuts is a perfect snack for your afternoon tea or a quick bite to satisfy your cravings. The homemade caramel sauce adds a velvety richness to the cake, making it irresistibly moist and decadent. Topped with crunchy walnuts, this cake delivers the perfect balance of flavors and textures.
For an extra special indulgence, pair this cake with a scoop of creamy vanilla ice cream and drizzle it with more caramel sauce. It’s sure to be a hit with anyone who loves the fusion of sweet and slightly bitter notes in one bite!
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (All-purpose flour) | 1-1/2 Cups |
| Sugar | 1 Cup |
| Curd (Dahi / Yogurt) | 250 grams |
| Baking Soda | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Oil | 1/2 Cup |
| Instant Coffee Powder | 2 tablespoons |
| Caramel Sauce | 2 tablespoons |
| Walnuts (Chopped) | 1/2 Cup |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8-10 servings
Instructions
-
Preheat the Oven:
Preheat your oven to 180°C (350°F). Prepare a baking tin by greasing it with oil or butter and lining it with parchment paper for easy removal. -
Dissolve Coffee Powder:
In a small bowl, dissolve the instant coffee powder in about 1/4 cup of hot water. Stir well until fully dissolved, and set aside to cool. -
Prepare the Wet Ingredients:
In a large mixing bowl, combine the yogurt (curd) and sugar. Whisk them together until the sugar dissolves completely. You should have a smooth, slightly thick mixture. -
Add Leavening Agents:
To the yogurt-sugar mixture, add the baking soda and baking powder. Whisk again to combine until it starts to foam up slightly. -
Add Oil and Coffee:
Add the oil to the mixture, followed by the cooled coffee liquid. Mix everything well, ensuring all the ingredients are fully incorporated. -
Incorporate the Flour:
Gradually add the Vivatta Maida (flour) to the wet mixture. Gently fold it in until you achieve a smooth batter, similar in consistency to pancake or dosa batter. Be careful not to overmix. -
Add Walnuts:
Fold in half of the chopped walnuts into the batter, ensuring they are evenly distributed. -
Prepare for Baking:
Pour the batter into the prepared baking tin. Tap the tin lightly on the counter to remove any air bubbles and level the batter. -
Bake the Cake:
Place the tin in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Drizzle with Caramel Sauce:
Once baked, remove the cake from the oven and allow it to cool completely. After the cake has cooled, generously drizzle the homemade caramel sauce over the top, letting it seep into the layers. -
Serve:
Cut the cake into slices and enjoy it with a cup of tea or coffee. For an extra indulgence, serve it with a scoop of vanilla ice cream and drizzle more caramel sauce on top.
Serving Suggestions
Pair your Eggless Coffee Caramel Cake with a warm cup of Maple Roasted Cinnamon Spiced Latte or Coffee Ice Cream for the ultimate dessert experience. The combination of the rich coffee flavor, soft cake texture, and crunchy walnuts will surely leave everyone wanting more.
Pro Tip: You can store any leftover cake in an airtight container at room temperature for up to 3 days. The cake also freezes well—just wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to a month.
This simple yet indulgent Eggless Coffee Caramel Cake with Walnuts will quickly become your go-to recipe for any occasion. With the rich flavors of coffee, the sweetness of caramel, and the crunch of walnuts, it’s a treat that is sure to please everyone!
