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Mocha Loaf Cake

dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 175 g self-raising flour
  • 10 g cocoa powder
  • 1 tbsp custard powder
  • ¾ tsp bicarbonate of soda
  • ¼ tsp salt
  • 110 g caster sugar
  • 125 ml dairy-free milk
  • 20 ml freshly brewed strong coffee
  • 1 tbsp dairy-free yoghurt
  • 50 g dairy-free margarine or butter melted
  • 30 g chocolate chips optional
  • For the icing:
  • 60 g dairy-free butter at room temperature
  • 175 g icing sugar
  • 1 tbsp strong coffee
  • ½ tsp caramel syrup optional
  • 15 g dairy-free dark-chocolate

Method
 

  1. Preheat the oven to 180 degrees Centigrade and line a 2lb loaf tin
  2. In a large mixing bowl, combine the self-raising flour, cocoa powder, custard powder, bicarbonate of soda and salt.
  3. In another bowl/jug, mix together the milk, coffee, yoghurt and melted margarine or butter.
  4. Pour the wet ingredients into the dry and mix until well combined. Stir in the chocolate chips, if using.
  5. Pour into the lined loaf tin, level off and then bake for 25-30 minutes, until a knife comes out clean.
  6. Remove from the tin and cool on a wire rack.
  7. Meanwhile, make the icing: whisk together the butter, icing sugar, coffee and caramel syrup (if using) until light and fluffy.
  8. Generously spread over the cooled cake.
  9. Melt the chocolate and drizzle over the icing, swirling in with a skewer to give a pretty marbled effect.

Notes

This cake keep well for 3-4 days if loosely covered.