Mocha Loaf Cake
dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan
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
Instructions
- Preheat the oven to 180 degrees Centigrade and line a 2lb loaf tin
- In a large mixing bowl, combine the self-raising flour, cocoa powder, custard powder, bicarbonate of soda and salt.
- In another bowl/jug, mix together the milk, coffee, yoghurt and melted margarine or butter.
- Pour the wet ingredients into the dry and mix until well combined. Stir in the chocolate chips, if using.
- Pour into the lined loaf tin, level off and then bake for 25-30 minutes, until a knife comes out clean.
- Remove from the tin and cool on a wire rack.
- Meanwhile, make the icing: whisk together the butter, icing sugar, coffee and caramel syrup (if using) until light and fluffy.
- Generously spread over the cooled cake.
- 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.