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!
More Great British Bake-Off inspired recipes
📖 Recipe
Vegan Frosted Walnut Cake
My vegan, refined sugar-free, wholegrain version of Mary Berry's 'Frosted Walnut Cake' as featured in The Great British Bake Off 2015!
Ingredients
For the cake
- 235 g / 1 ¾ cup + 1 tbsp wholemeal self-raising flour*
- 2 tsp baking powder
- 100 g/ ¾ cup + 1 tbsp walnuts, finely chopped
- 180 ml / ¾ cup mild olive oil
- 60 ml / ¼ cup applesauce**
- 160 ml / ⅔ cup agave nectar
- 180 ml / ¾ 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 / ⅓ cup agave nectar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- A few walnut halves, for decoration
Instructions
- 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!
Notes
*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 / ¼ cup oil in it's place.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 321Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 114mgCarbohydrates 35gFiber 4gSugar 19gProtein 6g
Samina @ The Cupcake Confession says
I am loving this vegan frosting! Aquafaba is all the rage these days! I need to catch up and whip up a batch !!! I think I will start with this gorgeous walnut cake, of course! <3 Pinning!
Aimee says
Thanks Samina! Yes, you gotta try it to believe it :D
Jessica Edmunds says
Do you know what I don’t really like walnuts, but these really looks so tasty and the frosting makes up for it haha xx
Aimee says
Frosting makes up for everything x
Vicky says
I think this looks SO much nicer than the ones attempted on Bake-off – well done!!!!! I just knew you’d used aquafaba in the icing! I joined the Facebook group and am fascinated by the bakes etc shown there. Have you used it in mayonnaise yet? I just wondered if the brine taste came through since it’s savoury rather than sweet.
Apple sauce makes all the difference to vegan cakes, I think. Quite often vegan cakes are a little dry, despite the oil, but adding apple sauce gives a lovely texture.
Can’t wait to see your other creations xo
Aimee says
Aw, thank you so much Vicky! I haven’t tried it to make mayonnaise yet no, but I was thinking of using it to make a garlic aioli so I will report back to you on how that goes. And I agree with you about the applesauce, it gives vegan cakes a moist fluffiness, I think. x
Besma says
Hi Aimee,
Wowee, this cake looks delectable. I wonder what Mary Berry would say if she tried it?! Love the idea of creating vegan versions of each week’s bakes, and the Bake with Compassion campaign.
Besma (Curiously Conscious)
Aimee says
Thanks Besma! I wonder what the judges would make of Aquafaba… I’m amused by the idea of explaining to them what it’s made of :D
Anca says
The cake looks amazing and I’m sure it’s delicious. I bake along too, is so exciting :)
Aimee says
Thanks Anca, your madeira cake is amazing!