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Tuesday, 17 April 2018

Mini coffee loaf cake recipe

Vegan, gluten-free, wheat-free, quick & easy.

Happy National Coffee Week (or should I say 'me week')- haha!
I am the biggest fan of coffee, especially iced lattes....yum!

To celebrate, I wanted to make a treat everyone could enjoy, so these mini coffee loaves are vegan, gluten and wheat-free, plus very quick & easy to make!
They are light, moist and very flavourful! If you like coffee, you'll love these!
Plus, you can enjoy a whole loaf to yourself as they are mini!!!
I topped off the loaves with coffee icing which compliments the sponge beautifully!
Also, if you don't want gluten-free, that's fine....just change the flour to gluten-based flour! It will work perfectly both ways! 
Happy baking! 

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- 4 mini loaves
Level- Easy

...
Ingredients for the cake
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-2 teaspoons of coffee powder (I use espresso)
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the icing

-200g of icing sugar
-4 teaspoons of dairy-free milk
-1 teaspoon of coffee powder (I use espresso)
+
-Coffee beans (optional)
...

To make the loafs

Step 1- Preheat your oven to 180 degrees c and line 4 mini loaf tins with greaseproof paper or oil.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, coffee powder, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.


Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the loaf tins 3/4 full with batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the tins into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the loaves on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before icing.

To make the icing

Step 1- Place the icing sugar, dairy-free milk and coffee powder into a bowl and mix until thick enough of drizzle on to the loaves.

Top off with some coffee beans.

Store in a sealed container.

Best eaten within a few days!
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Holly Jade
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