Coffee And Walnut Cake

About

This keto take on a classic coffee and walnut cake replaces flour with ground almonds for a light and fluffy texture.

Perfect for week night treat or alongside your afternoon cuppa, this is a cake the whole family will enjoy.

Although the sweetener of choice for the recipe is xylitol, this can be subbed like for like with erythritol.

Ingredients

3 medium egg
2 cup finely ground almond meal flour by bob's red mill
2 teaspoon lemon juice raw
1 ½ teaspoon baking soda
1.4 cup butter
1.4 cup xylitol sweetener
1 tablespoon coffee instant regular powder
2 tsp dry coffee instant regular powder
1 teaspoon vanilla extract
½ cup, chopped walnuts
¼ cup beverages almond milk unsweetened shelf stable
1 tablespoon beverages almond milk unsweetened shelf stable

Instructions

Add the ground almonds and baking soda to a mixing bowl and stir well to combine. Reserve to one side.
Warm ¼ cup of almond milk and stir in 1 tablespoon of coffee. Reserve to one side to cool completely.
Add 1 cup of butter and 1 cup of xylitol to a large mixing bowl and beat well until smooth and creamy.
Preheat the oven to 340 degrees Fahrenheit and lightly grease 2 x 15cm loose bottomed cake tins.
Beat the eggs in to the butter mixture one at a time until smooth.
Add the vanilla extract, lemon juice and cooled coffee to the mixture and gently stir through.
Fold the dry ingredients a little at a time into the wet batter, mixing gently until fully combined.
Divide the cake mixture evenly between the two cake tins and arrange side by side in the center of the oven for 25-30 minutes until golden on top and a skewer comes out clean.
Once baked, remove the cakes from the oven to cool in their tins for 15 minutes before removing from the tins to cool completely.
Whilst the cakes are cooling you can make the buttercream. Heat 1 tablespoon of almond milk and stir in 2 teaspoons of coffee. Reserve to one side to cool.
Add 2/3 of a cup of xylitol to a food processor and blend until powdered – about 5 minutes.
Add 2/3 cup of butter to the powdered xylitol and blend together until smooth – about 3 minutes.
With the blender on a slow speed, slowly pour the cold coffee into the mixture a little at a time until fully combined.
Using a knife or spatula, divide the buttercream evenly and spread across the top of both the cakes.
Stack the cakes on top of each other and serve as it is or decorate with extra walnuts.