Monday, 17 August 2015

Protein Coffee and Walnut Loaf Cake

If I had to choose any cake in the world, it would always be Coffee and Walnut. Always.

You could offer me the most delicious, richest chocolate cake, the most decadent carrot cake, or even the most divine Victoria Sponge, and I'll always choose coffee and walnut. It probably makes me odd, or some sort of anomaly, but I'm not a huge fan of chocolate flavoured puds.

I know, I know. I'm always making them! But my boyfriend is a chocolate addict, and my little boys...well, that goes without saying, right?

Anyway, I don't know why it's taken me so long to get around to making a healthier version of the classic coffee and walnut, but this Protein Coffee and Walnut Loaf Cake is pretty darn special.

Protein coffee walnut cake

Just look at it. What could make a more perfect partner to a cup of tea, or a (bullet-proof) coffee? I don't think it's possible...

Made as clean as possible, this cake contains no refined sugars, no dairy (if using a vegan protein blend) and is also completely gluten-free and Paleo friendly, too. Win, win!

Paleo coffee walnut cake

The perfect cake for enjoying during GBBO, I'll be making this beauty again and again and again.

Sam x


Paleo coffee cake

1 cup melted Lucy Bee coconut oil
3/4 cup Coconom coconut sugar
4 large eggs
1 1/2 cups almond flour
1/2 cup protein powder (preferably coffee flavoured, or vanilla)
50ml strong coffee (I love Crumpets and Coffee)
1 tsp baking powder
Drop of coffee extract (optional) or vanilla
1 cup walnuts, finely chopped

For the frosting:
2.5 pots Co-Yo vanilla (125g each) - you could use butter for a dairy option
1/2 - 3/4 cup Sukrin zero sugar icing sugar
50ml strong coffee
1 tbsp Baileys

Chopped walnuts, to decorate


1) Preheat the oven to 180C, then grease and line two loaf tins. Beat the oil and sugar together for a couple of minutes, then add the eggs one at a time, beating between each addition. Add the coffee and stir to combine, then mix in the almond flour, protein, baking powder, coffee extract and walnuts.

2) Pour the mixture into the two tins, then bake for 18 - 25 minutes, or until cooked through. Set aside to cool.

3) In the meantime, beat together the frosting ingredients until smooth. Place in the fridge to thicken back up.

4) Once your cakes have cooled, remove them from the tins. If each cake is looking a little ginormous (they're going to be sandwiched together!) trim them down slightly.

5) Place one loaf on a cake stand (a blob of frosting placed on the stand first will help it to stay still), then spread with some frosting. Sandwich over the remaining loaf, then spread with the leftover frosting. Scatter over the walnuts, then cut into slices and enjoy!