Coffee and Walnut Sponge Traybake
Coffee and walnut makes for a scrumptious combination in this slimming-friendly traybake. The sponge is so tasty, you’ll never guess we’ve swirled in a handful of reduced-fat swaps! It’s all topped off with smooth coffee icing and a sprinkling of walnuts for a gorgeous crunch. Now's your cue to pop the kettle on and bite into this one with a cuppa.
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NutritionPer Serving
- Calories76
- Carbs12g
- Protein1.6g
- Fat3.5g
- Saturates0.8g
- Sugars4.7g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We’re obsessed with how well the flavours in this Coffee and Walnut Sponge Traybake go together. The super light and moist sponge is ideal to slice up when you fancy an easy, sweet treat with a cuppa…and it’s only 76 calories per spongy square!
In true Pinch of Nom style, we’ve stirred in reduced-fat spread and granulated sweetener that has the same texture and weight as sugar, to make things slimming friendly without compromising on cakey goodness.
With smooth, coffee-flavoured icing and a sprinkling of crunchy walnuts on top, every bite is flavourful with an irresistible crunch. The best part is you can whip it up and keep it in an airtight container to curb your cravings throughout the week – ideal!
What diets is this Coffee and Walnut Sponge Traybake suitable for?
Coffee and Walnut Sponge Traybake can be enjoyed on vegetarian and dairy-free diets. It can also be made gluten-free, as long as you swap the flour and baking powder for suitable alternatives.
If you’re cooking for people with allergies, please always be extra careful when checking ingredients and preparing food.
Do you need any special ingredients to make Coffee and Walnut Sponge Traybake?
This recipe is super simple to put together with a list of easy-to-find ingredients. You might need to pick up walnuts, if you don’t have some at home already.
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An electric whisk makes preparing the sponge mix so much easier.
Walnuts give our traybake a gorgeous, nutty crunch.
How many calories are in this Coffee and Walnut Sponge Traybake?
There are 76 calories per square in this Coffee and Walnut Sponge Traybake, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Coffee and Walnut Sponge Traybake is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C and grease the ovenproof dish well with the little extra reduced-fat spread.
Step 2
Put 1 tbsp coffee granules in a small bowl or cup and add 1 tsp boiling water. Stir until the coffee granules have completely dissolved and leave to cool.
Step 3
Put the flour, reduced-fat spread, granulated sweetener, caster sugar, baking powder, cooled coffee mixture, eggs and vanilla extract in a medium mixing bowl and beat together for 1- 2 minutes with an electric whisk until light and creamy. You can use a wooden spoon instead of a whisk, but it will take more effort.
Step 4
Use a rubber spatula to scrape the mixture from the mixing bowl, into the greased ovenproof dish and level the surface with a knife. Bake in the preheated oven for 20-25 minutes, until risen and spongy. To test if the sponge is ready, insert a small sharp knife into the centre; when the sponge is cooked the knife will come out clean. Leave the sponge in the dish to cool.
Step 5
Put 1 tsp coffee granules in a small bowl or cup and add 1 tsp boiling water. Stir until completely dissolved and leave to cool.
Step 6
Sift the icing sugar into a small bowl and stir in the coffee mixture until completely smooth and runny enough to drizzle. Drizzle the icing over the cooled sponge and sprinkle with chopped walnuts. Allow the icing to set and cut into 16 squares.
What could I serve with this Coffee and Walnut Sponge Traybake?
It goes without saying that this nutty traybake is absolutely perfect with a cuppa! You can always turn it into an afternoon tea spread with a selection of slimming-friendly treats, like these:
How do you know when Coffee and Walnut Sponge Traybake is cooked?
You should bake this Coffee and Walnut Sponge Traybake in a preheated oven at 160°C until risen and spongy. This will take around 20-25 minutes.
You can insert a sharp knife into the sponge to check if it’s ready – if cooked, it should come out clean!
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Coffee and Walnut Sponge Traybake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Coffee and Walnut Sponge Traybake refrigerated in an airtight container for up to 3 days.
Can I freeze Coffee and Walnut Sponge Traybake?
Yes, you can! The undecorated sponge can be frozen, but please remember to do the following…
- Freeze it as soon as it is cold enough.
- Use a container that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it – it can be really easy to lose track!
How do I reheat Coffee and Walnut Sponge Traybake?
From chilled: Cover loosely with foil and reheat in a warm oven for about 10 minutes. Alternatively, reheat in the microwave. Cover and microwave on low for 1-2 minutes. Timings are a guide only and will depend on the quantity being reheated and the power of your microwave.
From frozen: Add icing and walnuts after defrosting cakes thoroughly at room temperature. Reheat in a warm oven.
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Coffee and Walnut Sponge Traybake
Topped off with a smooth drizzle of coffee icing and a sprinkling of walnuts for a gorgeous crunch, this traybake is delightful with a cuppa!
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 76
- Carbs 12G
Instructions
- Preheat the oven to 160°C and grease the ovenproof dish well with the little extra reduced-fat spread.
- Put 1 tbsp coffee granules in a small bowl or cup and add 1 tsp boiling water. Stir until the coffee granules have completely dissolved and leave to cool.
- Put the flour, reduced-fat spread, granulated sweetener, caster sugar, baking powder, cooled coffee mixture, eggs and vanilla extract in a medium mixing bowl and beat together for 1- 2 minutes with an electric whisk until light and creamy. You can use a wooden spoon instead of a whisk, but it will take more effort.
- Use a rubber spatula to scrape the mixture from the mixing bowl, into the greased ovenproof dish and level the surface with a knife. Bake in the preheated oven for 20-25 minutes, until risen and spongy. To test if the sponge is ready, insert a small sharp knife into the centre; when the sponge is cooked the knife will come out clean. Leave the sponge in the dish to cool.
- Put 1 tsp coffee granules in a small bowl or cup and add 1 tsp boiling water. Stir until completely dissolved and leave to cool.
- Sift the icing sugar into a small bowl and stir in the coffee mixture until completely smooth and runny enough to drizzle. Drizzle the icing over the cooled sponge and sprinkle with chopped walnuts. Allow the icing to set and cut into 16 squares.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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4 comments
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ValWednesday 15th May 2024
What size dish should be used for this recipe please?
HollyThursday 16th May 2024
Hey Val, we used a 20cm tin for this traybake, hope that helps!
SaraWednesday 15th May 2024
If I’m just using caster sugar instead of a mix of granulated sweetener and caster sugar, how much should I use (100g)? Thank you. 🙂
HollyWednesday 15th May 2024
Hey Sara, yes we use sweetener with a like for like texture as sugar so if you are swapping for just caster sugar use 100g, hope that helps!
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