Vegan Walnut Coffee Cake

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Hello Friends!
Trust me when I say, this cake is delicious. Not too sweet (unless you ice it) and perfect for dessert or a snack. Omit the nuts and it makes a great snack in kids lunches too. I hope you enjoy it.
Walnut Coffee Cake
Preheat oven to 350 degrees F
Dry Ingredients:
2 1/2 cup white flour
1 1/2 cup brown sugar
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom (NOTE: I don’t like cardamom so I use 1 tsp of nutmeg and omit the cardamom)
1/3 cup chopped walnuts (or pecans)
Mix all dry ingredients in a bowl and mix well.
Wet Ingredients:
1 1/2 cup oat milk (or your preferred non-dairy milk)
1/3 cup light tasting oil such as canola
1 tbsp vanilla extract
3 tbsp lemon juice
3 tbsp instant coffee dissolved in 2 tbsp warm water
In a separate bowl, whisk all the wet ingredients until well blended.
Grease a large rectangular cake pan or 2 smaller round pans very well.
Add the wet ingredients into the dry and fold until just mixed. Be careful not to over mix.
Pour into your prepared cake pan(s).
Place pans on a cookie sheet and into the oven, on the middle rack.
Bake at 350F for 40 to 45 minutes, testing with a toothpick at 40.
Let cool before removing from pan.
Quick glaze:
Mix 1/2 cup icing sugar with 1 tsp of vanilla extract, a pinch of salt and 1 tbsp of maple syrup. Add enough oat milk to reach a thickness that you like. Drizzle over your cut piece of cake before serving.
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