I’m always looking to use up ingredients that I might have left over from a previous baking project. This week had some leftover walnuts (check out the super easy baklava recipe here), so I thought I would make my favourite - a loaf cake! As you’re probably aware by now, I am allergic to eggs and am lactose intolerant, which means I’m always on the lookout for a good dairy-free and egg-free recipe.

With some tinkering, I was able to get this recipe down and thought I share it with any who has allergies or is vegan. It turned out super moist and delicious, and the walnut and coffee combination is divine. It’s a great breakfast treat!

Dairy-Free Walnut & Coffee Loaf Recipe

Ingredients

Loaf

1 cup of finely ground walnuts

1 tsp cinnamon

1 cup all-purpose flour

3/4 cup sugar

1/2 tsp baking soda

1 tsp baking powder

3/4 cup + 1 tbsp almond milk

1/4 cup olive oil

1/4 cup strong coffee

Glaze

1 cup icing sugar

1 tbsp coffee

1/4 tsp vanilla

1/4 cup walnuts, coarsely chopped

Method

1. Preheat the oven to 355 F, and grease a loaf pan with olive oil.

2. Combine the flour, finely ground walnuts, cinnamon, sugar, baking powder, and baking soda in a large bowl.

3. Add in the wet ingredients - almond milk, olive oil, and coffee, and fold in until there are no pockets of dry ingredients in the mixture. Be careful not to overmix.

4. Pour the batter into the loaf pan and bake for 40 - 45 minutes or until a toothpick comes out clean.

5. While the loaf is baking, you can make your glaze. Combine the icing sugar, coffee, and vanilla into a small bowl and whisk until combined.

6. Once the loaf has completely cooled, remove it from the pan and drizzle glaze over the top of the loaf. Then sprinkle the coarsely chopped walnuts for a garnish. Serve and enjoy!