Churros Cake

We’re still in desperate need of anything that’ll make us feel good and for these dark dismal lock-down days to pass as quickly as possible, although that said today was beautiful and sunny and hopefully a hint of brighter things to come.

Churros, cinnamon buns, snickerdoodles and more – all these bakes have such a wonderful warmth about them, there’s something so ultimately comforting about baking (and eating) with cinnamon and sugar. It’s almost like a sweet warm hug, the kind of hug we’re all missing right now.

I saw a photo of a churros cake on Instagram and immediately knew I had to make a ‘friendly’ version. So here we have a lightly spiced sponge, rippled with a spicy cinnamon swirl and then sprinkled with a crunchy sugar coating, just like a churros in cake form. How could that not be a spectacular combination? Add a warm, dark chocolate ganache sauce and you’re in churros heaven!

I served this cake for both pudding and a teatime treat, and it worked superbly in both scenarios. It won’t look quite so pretty without a bundt cake tin but it’ll still taste amazing. Let me know what you think?

Churros Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes one cake

370g self-raising flour

2 tbsps Birds custard powder (make sure it’s the diary free version)

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

3 tbsp soft brown sugar

1 tsp cinnamon

2 tbsp caster sugar

1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease the cake tin with melted margarine and sprinkle over a dusting of caster sugar and cinnamon
2. Sift together the flour, custard powder, bicarb and salt
3. Stir in the caster sugar
4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine and yogurt.
5. Mix the wet ingredients into the dry. Mix gently until well combined.
6. Pour half into the cake tin, sprinkle over the cinnamon sugar and then top with the other half of the better. Gently marble thebatzer with a skewer and bake for 30-35 minutes, until a knife comes out clean
7. Remove from the tin and sprinkle with the extra sugar whilst still warm. If you want to add a chocolate sauce melt together 50g dark chocolate with 3 tbsp dairy-free cream.