For all the coffee lovers, hope you will enjoy this Eggless Coffee Cake with a real cup of ☕
Ingredients for the cake batter:
2 cups sifted cake flour.
1 cup caramel brown sugar.
1 tsp bicarbonate of soda.
½ tsp salt.
½ tsp cinnamon powder.
3 tbsp. coffee granules.
2 tbsp. boiling hot water.
1 cup soy milk.
2 tsp vanilla essence.
½ cup vegetable oil.
1 tbsp. white wine vinegar.
1 flax egg.
Method for the cake batter:
Prepare the flax egg by mixing, 1 x tbsp. crushed linseed with 3 x tbsp. hot water, stir, and set aside.
In a bowl, add the cake flour, sugar, bicarbonate of soda, salt, and cinnamon powder, give it a good mix.
In another bowl, mix the coffee granules, water, and soy milk, give it a good stir.
Add the coffee mixture to the flour mixture as well as the vanilla essence, oil, vinegar, and flax egg.
Whisk till well combined.
Pour into 2 greased 20cm cake pans and pop into a pre-heated oven and bake at 180C for 30 minutes, or until the cake tester comes out clean.
Allow cooling for 15 minutes in the pan, before turning out onto a cooling rack to cool completely.
Ingredients for the icing:
4 cups, sifted icing sugar.
¼ cup coffee essence.
1 tbsp. coffee granules.
3 tbsp. soy milk.
1 tsp vanilla essence.
Method for the icing:
Add the icing sugar a little at a time and whisk well till it resembles breadcrumbs.
Add the coffee essence, coffee granules, milk, and vanilla essence.
Whisk until well combined and nice and smooth.
To assemble the cake, sandwich two layers with the icing, generously frost the top of the cake and then sprinkle with almonds, but the nuts are optional.
Prepared, tried, and tested Bobby Swanson