Iced coffee cake

Iced coffee cake

Ingredients

serves 8
  • •225g self-raising flour
  • •½ tsp baking powder
  • •Pinch sea salt
  • •80ml vegetable oil
  • •100ml cooled espresso (or 6 tsp instant coffee granules)
  • •100ml soya milk
  • •1 tsp vanilla extract
  • •120g light muscovado sugar

  • Icing

  • •230g icing sugar
  • •2-3 tbsp espresso (or 2 tsp instant coffee granules)
  • •2 tsp soya or oat milk

  • 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. For the icing, blend 30g of the icing sugar with a tsp of water in a small bowl.
  7. 7. In a separate bowl, combine the remaining icing sugar with the coffee and milk to make a thick icing. Using a palette knife, coat the top of the cake with the coffee icing, allowing it to trickle down the sides.
  8. 8. Drizzle the white icing in lines across the top and feather with a skewer. Decorate with walnuts.
Baker Beanie Author

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