Budget Coffee Cake
This might be the cheapest cake recipe I have made to date! It is also so fast to make and uses only a handful of staple ingredients. If you liked the lemon and yogurt cake, think of this as the coffee version. This cake is also dairy free!
Serves: 8
Cost: $3.00 NZD (approx)
Time: 55 minutes (10 mins prep + 45 mins baking)
Ingredients
1 cup strong brewed coffee, cooled slightly
½ cup neutral oil (e.g., canola, sunflower) or 150g melted butter
1 cup sugar (white, brown, or syrup)
2 eggs (or 2 flax eggs or ½ cup apple sauce)
2 cups self-raising flour (or 2 cups plain flour + 2 tsp baking powder)
1 pinch of salt
Method
Preheat the oven to 180°C (160°C fan forced). Grease and line a 20cm cake tin.
In a large bowl, whisk together the cooled coffee, oil, sugar, and eggs until combined.
Gently fold in the self-raising flour and salt until just combined. Do not overmix.
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Tips
Strong flavour: Use strong brewed coffee for a more intense coffee taste.
Dairy free: This cake is naturally dairy free if you use oil.
Vegan option: Use flax eggs or apple sauce to make this cake vegan.
Gluten free: Substitute with gluten free self-raising flour.
Icing option: For a simple coffee glaze, mix 1 cup icing sugar with 1-2 tablespoons of strong coffee until smooth. Drizzle over the cooled cake.
Storage: Keep in an airtight container at room temperature for up to 3 days.
