Eggless Coffee Caramel Cake with Walnuts Recipe
Course: Snack
Cuisine: Continental
Diet: Vegetarian
Servings: 8
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
This Eggless Coffee Caramel Cake with Walnuts is the perfect treat for anyone looking for a delightful, rich, and indulgent dessert without eggs. The combination of instant coffee and caramel sauce adds an exciting depth of flavor to this moist, soft cake, while the walnuts add a crunch that beautifully complements the smooth texture. Serve it with a cup of tea or coffee for an unforgettable snack.
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 |
| Sunflower Oil | 1/2 Cup |
| Instant Coffee Powder | 2 tablespoons |
| Caramel Sauce | 2 tablespoons |
| Walnuts (Chopped) | 1/2 Cup |
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Grease a baking tin and line it with parchment paper to ensure easy removal of the cake after baking.
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Prepare the Coffee Mixture: In a small bowl, mix the instant coffee powder with about 1/4 cup of hot water. Stir until the coffee is fully dissolved, and then set it aside to cool.
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Mix Wet Ingredients: In a large mixing bowl, take the yogurt (curd) and add the sugar. Whisk the mixture well until the sugar dissolves completely.
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Add Baking Ingredients: To the yogurt-sugar mixture, add the baking soda and baking powder. Whisk again until the mixture starts to foam slightly.
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Incorporate Oil and Coffee: Add the sunflower oil to the mixture and then pour in the cooled espresso (coffee) mixture. Mix everything thoroughly until combined.
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Add the Flour: Gradually fold in the flour (Vivatta Maida) into the wet ingredients. Mix carefully until you achieve a smooth batter that has a consistency similar to pancake or dosa batter.
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Add Walnuts: Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter.
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Bake the Cake: Pour the batter into the prepared and greased baking tin, then tap the tin gently on the counter to remove any air bubbles. Sprinkle a few extra walnuts on top of the batter for an added crunch.
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Bake: Place the tin in the oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the cake from the oven and allow it to cool completely. Once cooled, drizzle the cake generously with caramel sauce for a sweet, glossy finish.
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Serve: Slice the cake into pieces and enjoy it with a warm cup of tea or coffee. For an extra indulgence, serve this cake with a side of Maple Roasted Cinnamon Spiced Latte and Coffee Ice Cream.
Tips for the Best Coffee Caramel Cake
- Coffee Flavor: You can adjust the intensity of the coffee flavor by adding more or less instant coffee powder. For a stronger flavor, add an extra tablespoon of coffee powder.
- Walnut Substitution: If you’re not a fan of walnuts, you can substitute them with chopped almonds or cashews, or even leave them out entirely for a smoother cake texture.
- Caramel Sauce: If you want an extra indulgent treat, consider making your own homemade caramel sauce. It adds a richer, more authentic flavor than store-bought options.
This Eggless Coffee Caramel Cake with Walnuts is a must-try for coffee lovers and those who enjoy the cozy warmth of a freshly baked treat. Its moist texture and balance of sweet and bitter flavors make it an excellent choice for afternoon tea or as a snack any time of day.
