Torta d'autunno con noci, caffè e cioccolato 
Autumn Cake with Walnuts, Coffee, and Chocolate
I choose to cook to keep family traditions alive and pass them on to my children, hoping they will remember them fondly when they grow up! ❤️
When I met my husband and his family years ago, I fell in love with a cake his mother always made, featuring walnuts, chocolate, and coffee (I love all three of these ingredients!)... Since I first tasted it, I decided to make it every year during the first walnut harvest: this is my entirely plant-based version, soft, perfectly moist, and delicious enough to make you swoon! 😍
Autumn Cake with Walnuts, Coffee, and Chocolate
I choose to cook to keep family traditions alive and pass them on to my children, hoping they will remember them fondly when they grow up! ❤️
When I met my husband and his family years ago, I fell in love with a cake his mother always made, featuring walnuts, chocolate, and coffee (I love all three of these ingredients!)... Since I first tasted it, I decided to make it every year during the first walnut harvest: this is my entirely plant-based version, soft, perfectly moist, and delicious enough to make you swoon! 😍
Cooking Instructions
- 1
Combine the dry ingredients (spelt flour, raw cane sugar, baking powder) in a bowl and mix with a whisk to distribute evenly.
- 2
Add the roughly chopped walnut pieces and dark chocolate chips, and mix again.
- 3
Now add the melted and cooled plant-based butter, room temperature espresso coffee, and unsweetened plant-based milk (or water), stirring with a spatula just until the liquid ingredients are incorporated and no lumps remain.
- 4
Pour the batter into a greased and floured 8-inch springform pan and decorate the top with whole walnut halves.
- 5
COOKING METHOD 1: Place in an air fryer and bake at 300°F for 50 minutes, checking doneness with a toothpick 5-10 minutes before the end.
- 6
COOKING METHOD 2: Bake in a preheated oven at 340°F (static) for 50 minutes, checking doneness with a toothpick 5-10 minutes before the end.
- 7
Remove and let cool completely in the pan, then remove from the pan, dust with powdered sugar, and serve.
- 8
NOTE: I wanted a nice tall cake, so I deliberately chose a smaller pan. If you prefer a shorter cake, use a 9-10 inch pan and slightly reduce the baking time (about 5-10 minutes), always doing the toothpick test a few minutes before the end.
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