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Vegan Walnut Cake with Coconut Yogurt
Vegan Walnut Cake with Coconut Yogurt
  1. Serves: 8-10 people
  • 250ml coconut oil
  • 250g coconut sugar
  • 1½ tsp vanilla essence
  • 200ml oat milk
  • 2 tbsp The Coconut Collaborative Natural Coconut Yogurt
  • 200g ground almonds
  • 200g self-raising flour
  • 1½ tsp baking power
  • 1½ tsp bicarbonate of soda
  • 1 tsp nutmeg
  • 1 lemon zest
  • 75g chopped walnuts
  • Icing
  • 350g The Coconut Collaborative Natural Coconut Yogurt
  • 50g icing sugar
  • Handful of chopped pistachios
  • Squeeze of lemon


1. Preheat the oven to 180 degrees. Grease and line the base of a spring form cake tin.
2. In a bowl, whisk together the melted coconut oil and coconut sugar, then add the vanilla, yogurt and milk.
3. In a separate bowl, sieve the flour, baking powder, bicarbonate of soda, spices and lemon zest in a separate bowl.
4. Add these to the wet ingredients and stir well.

5. Finally add the walnuts to the mix and pour the mixture into the cake tin.

6. Bake for 45 minutes until the skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack. Set aside while you make the icing.



1. In a bowl, add in the icing sugar, coconut yogurt and squeeze of lemon – whisk until you achieve a thick consistency.

2. Once the cake has completely cooled, spread the icing on the cake using a spatula, topped with chopped pistachios.

Allow the icing to sit and serve.