Coffee cake

Coffee cake

Ingredients

serves 8
  • •225g self-raising flour
  • •½ tsp baking powder
  • •Pinch sea salt
  • •75ml vegetable oil
  • •100ml cooled espresso (or 6 tsp instant coffee)
  • •100ml soya milk
  • •1 tsp vanilla extract
  • •120g light muscovado sugar

  • Icing

  • •Coffee icing (see recipe)
  • •30g icing sugar, sieved, sieved
  • •1 tsp water

  • Topping

  • •50g walnuts (optional)

Directions

Cooking mode
  1. 1. Preheat the oven to 170°C. Line a cake tin with baking paper.
  2. 2. In a medium bowl, add the flour, baking powder and salt.
  3. 3. In a measuring jug, whisk together the oil, coffee, milk, vanilla and sugar.
  4. 4. Pour the wet ingredients into the flour mixture and mix until smooth.
  5. 5. Pour the mixture into the tin and bake for 25–30 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely before decorating.
  6. 6. Make the coffee icing.
  7. 7. Mix icing sugar and water in a small bowl.
  8. 8. Using a palette knife, coat the top of the cake with the coffee icing, allowing it to trickle down the sides.
  9. 9. Drizzle the white icing in lines across the top and feather with a skewer. Decorate with walnuts.
Baker Beanie Author

■ every day is treat day ■