Cinnamon Eggless Coffee Cake

November 12, 2024

45

medium

6

Preheat and Prepare the Pan:

  • Preheat the oven to 180°C (350°F) and grease a rectangular baking tin. Set aside.

Mix the Dry Ingredients:

  • In a large bowl, sift together both types of flour, baking powder, coffee powder, cinnamon, and salt. Sift at least three times to ensure even mixing and a light texture.

Prepare the Wet Ingredients:

  • In another bowl, beat together powdered sugar and oil until the mixture is light and fluffy, about 10 minutes.
  • Add curd, coffee decoction, vanilla extract, and vinegar to the sugar-oil mixture. Stir until thoroughly combined.

Combine the Batter:

  • Gently fold the wet mixture into the dry ingredients, mixing lightly until just combined into a uniform batter (10-12 strokes). Be careful not to overmix.

Bake the Cake:

  • Pour the batter into the prepared baking tin and sprinkle the reserved teaspoon of sugar over the top.
  • Bake at 180°C (350°F) for 25-30 minutes, or until a knife inserted in the center comes out clean. If needed, bake a few more minutes until fully done.

Cool and Serve:

  • Remove the cake from the oven and cool on a wire rack.
  • Slice as desired and serve with tea or coffee. This cake stays fresh for up to a week.
Reviews

Ingredients:

Adjust Servings
1cup all purpose flour
0.5cup wholewheat flour
1cup powdered sugar
6tablespoons vegetable oil
1tablespoon vinegar
0.5teaspoon coffee powder instant
1teaspoon cinnamon powder
1teaspoon baking soda
0.5teaspoon salt
1teaspoon vanilla essence
0.5cup curd
0.5cup strong coffee decoction

Directions

1.
Preheat and Prepare the Pan
Preheat the oven to 180°C (350°F) and grease a rectangular baking tin. Set aside.
Mark as complete
2.
Mix the Dry Ingredients
In a large bowl, sift together both types of flour, baking powder, coffee powder, cinnamon, and salt. Sift at least three times to ensure even mixing and a light texture.
Mark as complete
3.
Prepare the Wet Ingredients
1. In another bowl, beat together powdered sugar and oil until the mixture is light and fluffy, about 10 minutes. | 2. Add curd, coffee decoction, vanilla extract, and vinegar to the sugar-oil mixture. Stir until thoroughly combined.
Mark as complete
4.
Combine the Batter
Gently fold the wet mixture into the dry ingredients, mixing lightly until just combined into a uniform batter (10-12 strokes). Be careful not to overmix.
Mark as complete
5.
Bake the Cake
1. Pour the batter into the prepared baking tin and sprinkle the reserved teaspoon of sugar over the top. | 2. Bake at 180°C (350°F) for 25-30 minutes, or until a knife inserted in the center comes out clean. If needed, bake a few more minutes until fully done.
Mark as complete
6.
Cool and Serve
1. Remove the cake from the oven and cool on a wire rack. | 2. Slice as desired and serve with tea or coffee. This cake stays fresh for up to a week.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts