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Coffee & walnut cake is (pretty much hands down) my favourite cake. I also had some bananas that needed using up so this just popped into my head. Will this work? I thought to myself. Only one way to find out!

I have made my version vegan, but if you have eggs and milk you can use them instead. Swap the flaxseeds, bicarbonate of soda and vinegar for 2 eggs, and then just use your dairy milk and butter instead of dairy free versions.

My verdict was yes, yes this does work, but you can find out for yourself!

Makes 18 pieces (unless you cut them bigger/smaller)


2 tbsp Ground Flaxseed

50g Vegan Butter (I used Flora Buttery)

100g Dark Brown Sugar [or just any brown sugar you have in - light brown or demerara would work fine]

70g Date Syrup [or maple syrup, golden syrup or honey would also be fine - date syrup is just a bit richer in flavour]

1 tsp Vanilla Essence

3 Ripe Bananas (2 mashed, 1 sliced)

1 tsp Apple Cider Vinegar [you could probably get away not using this if you don't have it]

1½ tbsp instant coffee, diluted (with as little hot water as possible)

- top up the coffee to 75ml with a milk alternative (I used Almond Milk because it was open but usually use Rice Milk for baking)

150g Plain Flour

100g Rolled Oats

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

½ tsp Salt

100g Walnuts, broken up


1 tsp Instant Coffee, diluted in 50ml hot water

150-200g Icing sugar


  1. Preheat the oven to 180ºC (fan).

  2. Mix the ground flaxseed with 6 tbsp water and set aside for a few mins.

  3. Mix together the butter, sugar, date syrup and vanilla until well combined.

  4. Mix in the flaxseed water mixture, mashed banana, vinegar and coffee/milk mixture.

  5. In a separate bowl, combine the flour, oats, baking powder, bicarbonate of soda and salt.

  6. Pour wet mixture into dry mixture (or the other way round - it doesn't really matter) and stir until well combined.

  7. Stir in the sliced banana and broken walnuts.

  8. Pour into lined baking tray (like one you may use for a tray bake / flapjacks) and spread out with a spatular until fairly even.

  9. Bake for 20 minutes until golden and firm to the touch on top. If it needs a little longer, reduce oven to 150ºC and cook for another 5 minutes.

  10. Mix the topper coffee and icing sugar together, slowly. This needs to be fairly runny so you can drizzle over the top.

  11. Cut up into portions you feel are adequate and enjoy.

P.S. I cut it into 18 because we need some kind of restricting element in this household but if you want bigger slices that it completely understandable!

P.P.S. I highly recommend eating it slightly warmed with a decent squirt of squirty cream - lovely!

P.P.P.S. It's also a good idea to share with a neighbour at this weird ol' time. You never know, you might even get something tasty back! (We did).

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