Whenever walnut cakes are mentioned, I always remember how adamantly against them I was all my childhood. Something about them simply did not sit right with my tiny self, and I am actually quite proud of how well I voiced my absolute disdain for anything containing walnuts.
But preferences change as we age, and today, walnut cakes are among my firm favourites, right next to fruit layer cakes. Walnuts simply pair perfectly with chocolate, vanilla, warm spices, applesauce and apple butter, and even in carrot cakes. They are simply that versatile and lovely.
And this little beauty is, hands down, one of my favourites as of lately. As someone who has loved that classic chocolate and orange pairing since earliest childhood, I find this cake simply irresistible.
Rich walnut layers, smooth chocolate orange buttercream, and some additional molten dark chocolate on top. What's not to adore about it?
I am also happy to say that it both transports and slices wonderfully, so it can make for a wonderful gift over the upcoming holiday period.
And if you love mini vegan cakes as much as I do, I am happy to tell you that you can find many more in my cookbook.
Ingredients
For the soft walnut cake layers
160 grams plain flour1 teaspoon baking powder
1/2 teaspoon baking soda
100 grams granulated sugar
50 grams light brown sugar
75 grams toasted walnuts, finely ground
40 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
220 millilitres carbonated water
For the walnut chocolate vegan buttercream filling
150 grams vegan block butter, softened75 grams toasted walnuts, ground
100 grams icing sugar, sifted
25 grams unsweetened cocoa powder, sifted
50 ml boiling hot orange juice
2 tablespoons fresh orange zest
1/2 teaspoon vanilla bean paste
Preparation
Start by making the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.
Sift the flour with the baking powder and baking soda, add them to a medium bowl, and add in both types of sugar, along with the walnuts. Whisk to combine. Pour in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Remove from the oven and let it cool down in the pan completely.
When the cake is almost completely cool, start working on the buttercream. Place the ground walnuts, cocoa powder, and half of the icing sugar into a bowl, and separately let the fresh orange juice come to a boil. Once boiling, pour it over the walnuts, mix well, and let it cool down to room temperature.
Place the softened vegan block butter into a large bowl, add in the vanilla and orange zest, and whip with an electric mixer on high for about 2-3 minutes, or until light in colour and creamy. Sift in the rest of the icing sugar, and blend it very well.
Finally, when the buttercream is almost ready, add in the cooled walnuts, and blend well. Scrape down the sides of the bowl, and whip again. Place the bowl into the refrigerator for about 10 minutes or so.
Once everything is ready, proceed to assemble the cake. Level the cooled cake if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts.
This is best done by weight.
Place the first cake layer on the serving platter, and add a portion of the prepared filling. Continue stacking the cake layers until all of them are used up. As the cake is firm, use the remaining buttercream to frost and decorate to your liking. Place it into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.
