A coffee cake is certainly one of the absolute classics, and this cappuccino inspired coffee cake adds an elegant and grown up touch to any coffee morning. It’s also pretty good as a cheeky pud 😉
It’s been a funny old week for me. Little S, who is our energy-filled whirlwind, has been away on a residential trip. The centre seemed well prepared for allergies, but it’s always a little nerve-wracking handing over to an unknown party. She is also a home loving type and was really nervous about going away for a whole week, so the build up was long and painful, and probably not helped by the fact that I’m useless at goodbyes and end up crying (embarrassing!). So it’s definitely been a week to keep as busy and occupied as possible, so it would pass quickly. A perfect week for some baking experiments, and ones that may be more to Big S’s tastes!
I’ve had the idea of a coffee cake, surely one the absolute classics, on the back burner for a while. Previously it seemed odd to cook a coffee cake for young children, but now Big S has developed a taste for an occasional coffee. I used decaffeinated coffee and I really don’t think it made any difference to the flavour. I know that walnuts are a customary addition to a coffee cake, but mine is nut free (as you might expect!). If you wished to add walnuts, add a handful of chopped nuts to the cake batter and decorate the top with a few walnut halves.
Personally I’m a black coffee drinker, but cappuccinos or flat whites always look rather pretty and have provided the inspiration for this loaf cake. The sponge represents the coffee with a rich deep coffee flavour, and the icing is the creamy coffee scented top, all finished off with an obligatory dusting of cocoa.
Cappuccino Coffee cake
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
200g self-raising flour
1/2 tsp bicarbonate of soda
100g caster sugar
pinch of salt
100ml sunflower oil
130ml dairy-free milk
20ml strong coffee
1/2 tsp lemon juice
- Preheat the oven to 180 degrees/Gas mark 4. Line a loaf tin.
- Mix together the oil, milk, coffee and lemon and set aside
- Combine the flour, salt, bicarb, and sugar.
- Pour the wet ingredients into the dry and gently mix until well combined
- Pour into the lined loaf tin and bake for 40-50 minutes until a knife comes out clean. Cool on a wire rack.
for the icing:
2 tbsp vegetable fat (such as Trex)
1/2 cup dairy-free margarine (such as Pure)
1 to 2 cups icing sugar, sifted
1 tbsp strong black coffee
1/2 tsp coffee essence (optional)
- Whisk together the spread and vegetable fat.
- Add the icing sugar, 1/2 cup at a time with a splash of the coffee, until fully combined and nice and fluffy.
- Spread or pipe onto the cake.