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Vegan Coffee Cake in a Ramekin (single serve)

a delightful, individual coffee cake with a creamy, coffee icing topped with a dusting of cocoa powder dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Self-raising flour
  • 1 pinch bicarbonate of soda
  • 1 pinch salt
  • 1 tbsp caster sugar
  • 1 tbsp oil
  • 1 and ½ tbsp dairy-free milk
  • 1 tsp strong black coffee
  • For the icing:
  • 1 tbsp margarine
  • 6 tbsp icing sugar
  • ½ tsp strong black coffee
  • A sprinkle of cocoa powder

Equipment

  • 1 ramekin and a small bowl and whisk to make the icing

Method
 

  1. Preheat the oven to 180 degrees C
  2. Place the flour, bicarbonate of soda, salt and sugar into the ramekin and mix well
  3. Mix together the oil, milk and coffee and pour into the dry ingredients
  4. Whisk to form a smooth cake batter, clean the ramekin edges and bake for 15-18 minutes until risen, lightly golden and a knife comes out clean.
  5. Leave to cool. (At this point, if you have some coffee left it's nice to drizzle 1 tsp over the sponge to give extra flavour and keep the sponge nice and moist.)
  6. To make the icing, whisk together the margarine, icing sugar and coffee
  7. Spread over the cooled cake and decorate with a light dusting of cocoa powder for the cappuccino effect