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Whether you choose to try veganism for a day, or embrace it for life, you will be doing a good turn for your health, the environment and animal welfare.

What better way to try out veganism than with a cake?!

The ingredients are mostly healthier than standard coffee and walnut cakes and easy to use. We subbed:

  • Coconut oil for butter
  • Cane sugar for caster sugar
  • Wholewheat flour for refined white flour
  • Xanthum gum for eggs

The best bit? It tastes amazing and is ready in an hour!


1 tbsp instant coffee granules dissolved in 100ml hot water

100g coconut oil (or sub dairy-free spread)

150g organic cane sugar

200g self-raising wholewheat flour

2 tsp bicarbonate of soda

1 tsp cider vinegar

¼ tsp salt

1 tsp xanthum gum (or flaxseed or chia seed binder)

100g chopped walnuts, reserving 25g for the topping

For the vegan icing

50g dairy-free butter

200g icing sugar

1 tbsp instant coffee granules dissolved in 3 tbsp boiling water


Make the coffee mix and leave to cool.

Preheat the oven to 170C/150Cfan/gas 3.

Cream together the coconut oil and sugar.

Add all other ingredients and mix thoroughly.

Divide the mixture between two greased and lined 20cm sandwich tins.

Bake for 20 – 25 minutes. Cool on a wire rack and remove the greaseproof paper.

For the icing, soften the spread if necessary in a bowl. Add the icing sugar and mix together, adding enough coffee to make a spreadable icing texture. Spread over the two sponges and on top of the cake. Sprinkle the remaining walnuts over the top.

Enjoy your vegan cake!

the author

Laura Briggs

Laura is a fitness writer who loves running, strength training, Pilates and Yoga. When she's got time to herself you might find her knitting, or in the kitchen trying out an elaborate recipe - healthy of course!.