Coffee Cashew Cream Cake

A sumptuious cake to enjoy with friends and hot tea on a cold winter afternoon.

Serves: 8-10 people
Preparation time:

Utensils: Blender, mixing bowl, baking pan, strainer or sifter


1 3/4 cups whole-wheat pastry flour
2 cups unbleached white flour
1 1/4 cups grain coffee powder
2 tablespoons baking powder
1/2 teaspoon sea salt
1 cup apple juice
1 cup rice milk
1 cup corn oil
1 cup maple syrup
3/4 cup chopped walnuts
1 tablespoon vanilla essence
1 teaspoon orange rind


  1. Pre-heat the oven at 350 degrees.
  2. Sift the dry ingredients in a mixing bowl.
  3. Place the wet ingredients in a blender. Blend to a smooth cream.
  4. Gently whisk the wet ingredients into the dry ingredients to form a smooth batter.
  5. Fold in the chopped walnuts and orange rind.
  6. Pour into an oiled baking pan.
  7. Bake in the oven for about 45 minutes or until the cake shrinks away from the sides of the pan. Test the middle by inserting a fork or chopstick. If they come clean and dry, the cake is ready.
  8. Remove from the oven and allow to cool before removing from the pan.
  9. Decorate with cashew cream, oranges and toasted walnuts.