Let the pumpkin spice season continue. Now that Autumn has properly hit, I’m all about cosy warming flavours, and what could be more comforting than a coffee and spice combo?Jump to Recipe
I’m not a huge latte fan – I’m more a black coffee drinker, so I only have had the odd taste of a PSL to see what it tastes like. So apologies if this isn’t as powerful as you might expect, I’ve gone for a more subtle vibe. You definitely get both the spice and the coffee notes but the flavours are more delicate than the full on PSL experience. In my mind this makes the cakes more delicious as you can appreciate all the flavours at once. If you want more oomph i’d recommend adding a bit more spice and making the coffe extra strong.
For a perfect cosy Autumnal treat serve a pumpkin spice cake with a latte on the side, add a snuggly soft jumper and some falling leaves and you have the perfect autumn scene!
I’ve made four mini loaf cakes because I think they look cute but you can just as easily make one 2lb loaf cake. Use all the same amounts, just bake for 30 minutes instead.
I’ve always wanted to make loaf cakes with a perfect split on top, but so often they rise with a the centre line more like a ‘side parting’! I’ve seen tips of laying thin sticks of butter down the middle and while that does work, I find it also adds too much additional grease to the recipe.
Far better is this technique – melt a small amount of butter (dairy-free in our case) and dip in the tip of a blunt knife. Run this in a line along the middle of the cake batter and voila, you have the most perfect little (or big) loaf cake! See the picture below to give a clearer explanation.
Pumpkin Spiced Latte Cakes
- 180 g self-raising flour
- 1 tbsp custard powder or cornflour
- 110 g caster sugar
- 3/4 tsp bicarbonate of soda
- pinch salt
- 120 ml dairy-free milk
- 25 ml strong instant black coffee
- 1 tbsp dairy-free yogurt
- 50 g dairy-free margarine melted
- 2 tsp pumpkin spice
- For the icing:
- 10 ml strong black coffee instant works best
- 75 g icing sugar
- 1 tsp pumpkin spice for sprinkling on top
- Preheat the oven to 180 degrees Centigrade/Gas Mark 5. Grease and line the 4 mini loaf tins, or 1 large tin
- Sift together the flour, custard powder, bicarb and salt
- Stir in the sugar and pumpkin spice
- In a separate bowl, mix together the dairy-free milk, coffee, melted dairy-free margarine, and yoghurt.
- Mix the wet ingredients into the dry. Mix gently until well combined.
- Pour into the cake tins (or cake tin) and bake for 20 minutes for the small cakes (30 minutes for the large loaf), until a knife comes out clean
- Remove from the tin and leave to completely cool on a wire rack
- Whisk together the icing sugar and coffee to make a thick icing and spread over the top of the cakes. Sprinkle the extra pumpkin spice over the top