Walnut&coffee cake #veganhour Nearly all gone already! pic.twitter.com/R6o9njTmF4
— Paul Youd (@PaulYoud) September 30, 2014
Vegan coffee cake
2 tablespoons instant coffee powder
165g self raising flour
80g vegetable oil
1 teaspoon vanilla extract
Measure the dry ingredients and mix them together using a spoon and a whisk.
Add the liquids and continue stirring and whisking.
When the – very wet – mixture is smooth, pour into a prepared 20cm (8") cake tin.
Bake at 175C for 30-35 minutes.
Or: Use a silicon cake form and place in the microwave (800w) for 6 minutes. In my experience, not only do you get a quicker cake, but the cake rises about 25% higher in the microwave.
(It's also possible to make a gluten-free version, using a gluten-free self-raising flour mix.)
Now, my daughter made this with a combination of coconut cream, icing sugar and coffee - and a sprinkle of crushed walnuts. She's left for home now, so I'll need to ask her tomorrow what proportions she used.
The icing is full of flavour - but it refused to set, so a rethink is needed on this. If you search online for vegan cake icing (or frosting, as our US friends call it) there are plenty of recipes.