Half-Moon Coffee Cake

Ingredients

  • 200g Plain Flour
  • 100g Sugar
  • 200ml Almond Milk
  • 150ml Strong black coffee
  • 50ml Vegetable oil
  • 2 tsp Baking powder
  • 1 tsp Salt

  • 1 tsp Vanilla essence
  • 2 tbsp Cider vinegar

For the Icing
  • 50g Soya Marge
  • 100g Icing Sugar
  • 25g Instant coffee
  • 1 tsp Ground coffee

Method

  1. Combine the dry ingredients in a large bowl then whisk together the coffee, milk, oil, vanilla essence, and cider vinegar
  2. Thoroughly blend the coffee mixture into the flour until you form a thick batter
  3. Pour this into a greased, lined sandwich tin
  4. Bake in a pre-heated oven at 180 degrees for 40 minutes, or until a skewer comes out clean
  5. Allow to cool fully before cutting the cake in half across the diameter
  6. Mix together all the ingredients for the icing and spread half across the top of each piece
  7. Place one half on top of the other and cut into slices

Cooking Temperature: 180 degrees

Cooking Time: 40 Minutes

Serves: 6

Keeps For: 5 days

Tips and Comments

  • The 'Half-Moon' method can be applied to any cake when you don't need a full round.
  • Equally, you can double these ingredients and make a full sized coffee cake!
  • Try adding nuts or adjusting the amount of coffee if you prefer it stronger!
  • See Not-Dairy for more info on soya marge