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    by Joseph McCarthy November 02, 2018

    In celebration of World Vegan Month, we’ve whipped up a delicious gluten & dairy-free Coffee Walnut Cake. This no-bake cake is simple to prepare, tasty, and with it’s tofu-based frosting, innocent enough to warrant that second indulgent slice.

    For the Cake
      • 1 cup of walnuts
      • 1 cup of cashew nuts
      • 10 Medjool dates
      • 3 tbsp Espresso (Medium-Dark Roast)
      • 3 tbsp Coffee Liqueur
      • 2 tbsp Ground almonds
      • 450g Firm tofu
      • 50ml Molasses (Maple syrup works just as well)
    1. Apart from a handful of walnuts, place all the ingredients for the cake in a food processor and blitz until the mixture holds together, but is still be a little grainy.
    2. Place the mixture into a lined pudding bowl and press down so there are no air bubbles or gaps. Then turn out onto a cake stand and place in the fridge for 30 minutes.
    3. Meanwhile, place all the frosting ingredients into the food processor and blitz until super smooth.
    4. Remove the cake from the fridge and using a spatula smooth all the frosting onto the outside of the cake. Again return to the fridge for a further 60 minutes to allow everything to set.
    5. To serve sprinkle with the remaining walnuts and enjoy.
    Joseph McCarthy
    Joseph McCarthy

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