Step 1

Preheat your oven to 180°C (fan-assisted). Combine the flaxseeds with the hot water in a small jug and set aside. Whisk together the plant milk and apple cider vinegar and set it aside to curdle for 10 minutes.

Step 2

In a large mixing bowl, combine the plain flour, salt, coconut sugar, cinnamon, baking powder, and baking soda. Stir in the chopped walnuts. Once curdled, stir the espresso and vanilla extract into the curdled milk.

Step 3

Stir the wet ingredients into the bowl with the dry ingredients until well combined, then set the batter aside for 5 minutes.

Step 4

Lightly grease and line a loaf tin, then carefully pour the cake batter into the loaf tin. Gently smooth out the top with a spatula and transfer the loaf to the oven.

Step 5

Bake at 180°C for 40-50 minutes, or until a toothpick comes out clean. Remove it from the oven and allow the loaf to cool for 15 minutes, before carefully removing it from the loaf tin. If you add frosting, make sure your loaf is cooled down completely first before adding the frosting.

Step 6

To create the coffee flavoured icing, place the cold vegan butter into a mixing bowl and use an electric whisk to blend it until thick and creamy. The butter should turn almost white in this process. Mix in the cinnamon and espresso, then slowly add the icing sugar spoon by spoon until you get a creamy frosting. Use the frosting on your cold loaf right away or read the notes below for alternative options.

Step 7

Sprinkle some additional chopped walnuts on top of your frosting and serve the loaf sliced - either on its own or with your favourite toppings. I personally love adding almond butter!