This year, I’m attempting to bake along (in vegan style) with The Great British Bake Off!
Each week, I will be recreating, or at least trying my best to recreate, one of the recipes featured on each episode.
After the first episode, I wanted to try Mary’s Frosted Walnut Cake and so created a vegan, wholegrain, refined-sugar free version which turned out more delicious than I could have hoped for!
The cake is so good by itself but when combined with the American frosting (made with Aquafaba – aka chickpea water) it is truly gorgeous! Scroll down for the recipe…
But what was I thinking with a white cake – white background? I would have re-taken some better photographs but I was too impatient to eat the cake!
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
For the cake
- 235 g / 1 3/4 cup + 1 tbsp wholemeal self-raising flour*
- 2 tsp baking powder
- 100 g/ 3/4 cup + 1 tbsp walnuts, finely chopped
- 180 ml / 3/4 cup mild olive oil
- 60 ml / 1/4 cup applesauce**
- 160 ml / 2/3 cup agave nectar
- 180 ml / 3/4 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the American frosting
- Water from a 400g can of chickpeas or white beans
- 80 ml / 1/3 cup agave nectar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- A few walnut halves, for decoration
- Preheat oven to 170c. / 330f. Grease and line three 8 inch cake tins.
- In a large bowl, stir together the flour, baking powder and walnuts.
- In a separate bowl, stir together the rest of the cake ingredients. Pour the wet into the dry and mix until just combined. It will be a fairly wet mixture.
- Divide the mixture evenly between the three cake tins, smoothing the surface to make it as even as possible. Bake for 25-30 minutes until golden brown and spongey.
- Leave the cakes to cool in their tins for 15 minutes before removing and letting to cool completely on a cake cooling rack.
- At this point, you can chill or freeze the cake layers to serve for a later date. Whilst the cake layers are cooling, make the frosting by straining the liquid from a can of chickpeas into a large mixing bowl.
- Whisk the water on high for a few minutes until frothy. Slowly drizzle in the agave nectar and add the cream of tartar. Keep whisking for approximately 10 minutes until the mixture forms stiff peaks. It may take longer but be patient, it will work if you give it time!
- Add the vanilla at the end and beat for another minute to combine.
- Frost the cake on the day you plan to serve as it will start to soften after 24 hours. Start by spreading the frosting onto each layer, stacking them as you go. Then cover the whole cake with the remainder of the frosting.
- Decorate with a few walnut halves and serve immediately!
*If you can't find brown self-raising flour, just use plain wholemeal flour with 1 tsp baking powder (in addition to the other 2 teaspoons).
**If you can't find applesauce, you can just use apple puree (found in the baby food aisle!) or you can use an extra 60ml / 1/4 cup oil in it's place.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 321Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 114mgCarbohydrates 35gFiber 4gSugar 19gProtein 6g