Fluffy Eggless Coffee Walnut CakeVeg

1

In a bowl, combine the yogurt and baking soda.

2

Stir well and let it sit for 5–10 minutes to allow the reaction to occur.

3

n a large mixing bowl, combine the yogurt mixture with the castor sugar and vegetable oil.

4

Whisk together using a balloon whisk until smooth and well-incorporated.

5

Stir in the vanilla extract.

6

In a separate small bowl, dissolve the coffee powder in hot water. Set it aside.

7

Pour the prepared coffee mixture into the wet ingredient bowl and whisk until combined.

8

Sift in the all-purpose flour and baking powder into the wet mixture.

9

Using a spatula, gently fold the dry ingredients into the wet ingredients.

10

Mix only until no large lumps of flour remain; avoid over-mixing to keep the cake fluffy.

11

Gently fold in the crushed walnuts.

12

Pour the batter into a cake tin lined with parchment paper.

13

Bake in a preheated oven at 180°C for 30–35 minutes, or until a skewer inserted into the center comes out clean.

14

Allow the cake to cool completely before removing it from the pan.

15

You may top it with cream cheese frosting if desired.