Coffee Cake
This might be the cheapest cake recipe I have made to date! It is also so fast and uses only a handful of staple ingredients. If you liked the viral lemon 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
Ingredients
1 cup strong brewed coffee, cooled
½ cup neutral oil (or 150g melted butter)
1 cup sugar (any type)
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 oven to 180°C (160°C fan). Grease and line a 20cm cake tin.
In a bowl, whisk the cooled coffee, oil, sugar, and eggs until smooth.
Gently fold in the flour and salt until just combined.
Pour the batter into the tin and bake for 40-45 minutes, until a skewer inserted comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Tips
Strong flavour: Use strong coffee for a more intense taste.
Dairy free/Vegan: Use oil and an egg substitute to keep it vegan.
Gluten free: Substitute with gluten free self-raising flour.
Icing option: For a simple glaze, mix 1 cup icing sugar with 1-2 tbsp strong coffee until smooth.
