Ingredients
serves 12- 180ml cooled espresso (or 12 tsp instant coffee)
- 400g self-raising flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp sea salt
- 210ml soya milk
- 120ml vegetable oil
- 100g caster sugar
- 110g soft brown sugar
- 100g walnuts, chopped (optional)
- Coffee frosting (see recipe)
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Prepare 2 cake tins.
- In a large bowl, add the flour, baking powder, bicarbonate of soda and salt.
- In a measuring jug, whisk together the oil, coffee, milk and sugar. Add to the dry ingredients and mix until smooth. Stir through the chopped walnuts.
- Divide the mixture evenly between the two tins. Bake for 20–22 minutes until an inserted skewer or knife comes out clean.
- Leave to cool in the tins for a few minutes, then turn out onto a wire rack, remove the baking parchment and leave to cool completely or overnight before decorating.
- Make the coffee frosting.
- Spread at least one third of the frosting on the first cake layer. Place the second layer on top and spread another third of the frosting on top. Pipe decorations with the remaining frosting.
■ every day is treat day ■