Tiger Nut, Coffee and Walnut Cake

We are always being asked what to do with the tiger nut pulp that is left once you have made tiger nut milk, so here is another delicious recipe for you to try! Tiger nut pulp (really we should invent a better name for it!) is super high in fibre, and goodness and it tastes delicious. You can use it sprinkled on cereal or made into raw snack balls – or use in lost of recipes instead of tiger nut flour, although you may need to adjust the wet ingredients slightly.

This recipe was created for us by Anna, a  nutritionist from the Be Free With Anna blog, you will find lots of delicious recipes on her site – and how delicious does this cake look?! It uses flour, but you could substitute for gluten-free like this Doves Farm if needed.


  • tbsp instant coffee (mixed with 3 tbsp boiling water)
  • 300 g self-raising flour (use gluten-free if needed) 
  • 180 g caster sugar
  • 1.5 tsp baking powder
  • 300 ml tiger nut, almond or any other milk
  • 120 ml rapeseed oil (or other flavourless oil)
  • 100g walnuts
  • 100g tiger nut milk leftover pulp
  • tbsp instant coffee (mixed with 1/2 tbsp boiling water)
  • 125 g dairy-free margarine
  • 320 g icing sugar
  • 50g walnuts
  • Mix the instant coffee and boiling water

  • Preheat the oven to 180ºC (fan) / 350ºF. Grease and line baking loaf

  • In a large bowl, combine the dry ingredients (flour, caster sugar and baking powder).  In a jug, mix the wet ingredients (milk, oil and cooled coffee mixture), then add these to the dry ingredients

  • Stir in the chopped walnuts, then bake for 18-22 minutes until an inserted skewer or knife comes out clean.

Leave to cool. Then for the topping;

  • Mix the instant coffee and boiling water to a paste and leave to cool.
  •  In a food mixer or large bowl mix the margarine and icing sugar until fully combined, then add the coffee mixture
  • Spread over the loaf and sprinkle walnuts on top


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