Coffee Cake
This is my favourite flavour of cake and with ‘International Coffee Day’ being celebrated on 1st October, I wanted to share with you this fabulous, easy plant-based cake recipe.
Serves 8
Ingredients
Dry
230g self-raising flour
30g ground coffee
140g caster sugar
1/2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
Wet
200ml plant-based milk
70ml sunflower oil
4 tsp white cider vinegar
2 tsp vanilla essence
Method
Pre-heat oven to 180C/360F
Mix the wet ingredients and leave to one side (this will start to curdle, which is what we are looking for)
Mix all the dry ingredients
Grease a 9/10” cake tin
Mix the dry and wet ingredients together until you have a smooth cake batter
Pour the batter into the cake tin and bake for 30 minutes
Optional: add a 1/4 cup chopped walnuts to the mixture before baking and keep some whole walnut pieces for decoration
Once the cake mixture has cooled down, decorate with some vanilla or coffee butter cream and top with walnuts, whole coffee beans and/or a sprinkling of coffee powder.
Alternatives:
- To make a double layered cake, simply double up this recipe.
- To make cupcakes, loaf cake or tray bake, use the recipe above which is enough for 12 cupcakes or a tray bake making 12 pieces or a loaf cake making 8 slices.
