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Pumpkin Spiced Latte Cakes

Makes 4-5 small cakes or one large 2lb loaf
Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 20 minutes
Course: cake
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 180 degrees Centigrade/Gas Mark 5. Grease and line the 4 mini loaf tins, or 1 large tin
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar and pumpkin spice
  4. In a separate bowl, mix together the dairy-free milk, coffee, melted dairy-free margarine, and yoghurt.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. 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
  7. Remove from the tin and leave to completely cool on a wire rack
  8. 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

Notes

To make your own Pumpkin spice: combine 50g caster sugar with 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp mixed spice and a pinch of ground nutmeg