It’s almost the weekend again, yay! I am looking forward to this one immensely given that the last one did not feel like a weekend at all. We put the final coat of paint on the guest bedroom’s walls last night and the room looks fantastic this morning. Once our guests leave, we will paint the skirting boards and the radiator (like the walls, it’s been also painted lilac!! by the previous owners) and then on to the fun stuff – picking a light, furniture, soft furnishings, maybe a couple of plants that will endure my gardening anti-talent 😉 .
After we are done with this room, we will take a bit of a breather and then move onto finishing the study. At the moment, only half of the wallpaper has been stripped off and the other half of that toxic stuff is still waiting for us. Meh, it’s easily one of the least enjoyable jobs, but it is easy to do, so we might as well do that and pay for jobs we are not able to take care ourselves – like our roof needs some TLC apparently! Oh well, that’s the trade-off for the Victorian charm. It was Duncan’s birthday earlier this month, but as it coincided with us moving house, I did not manage to bake him a cake – not that he is ever deprived of cakes in this house, mind you! So I’ve decided to put it right and made one of his favourites – vegan coffee and walnut cake. It’s a small cake rather than a full-blown birthday layer cake as I am really busy today again getting the house ready for our guests, washing, cleaning and pottering. But he does not mind as we’ve been pigging out a bit lately and I also heard from my brother that my mom is sending us truckloads of vegan mazurek (traditional Polish Easter cake, which is essentially a shortbread base deep-filled with a variety of fillings) so there will be lots of sweet stuff to get through. What a chore 😛 !
180 g / 1½ cups all purpose white flour or all purpose GF flour mix 100 g / 1 cup finely ground walnuts ½ heaped tsp baking soda 1 tsp baking powder 150 g / ¾ cup caster sugar chopped walnuts, to decorate (optional)
Wet ingredients
195 ml / ¾ cup + 1 tbsp plant milk (I used almond milk) 60 ml / ¼ cup very strong coffee* 60 ml / ¼ cup melted refined coconut oil (or other mild tasting oil)
CAKE
