Breakfast cake
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C.
In a large bowl, mix together the cocoa powder, flour, caster sugar, baking soda and sea salt until well combined.
Melt the coconut oil in a small saucepan and leave to cool slightly. In a large measuring jug whisk together the coconut oil, espresso, vanilla extract and vinegar, along with 250ml of water until it has come together nicely without being curdled.
Pour the wet ingredients into the dry ingredients into the dry ingredients and mix together well to form a nice batter which should be just a little thicker than pancake batter.
Line a small loaf tin with baking parchment and rub some coconut oil all over and then dust with a little cocoa powder. Pour the batter in and place in the hot oven for 50-55 minutes until well set. Remove from the oven and leave to cool thoroughly in the tin before carefully removing. Cut into slices and serve with crème fraîche or yoghurt and a sprinkle of sea salt.
Ingredients
75ml coconut oil
25g cocoa powder
190g cream flour
250g caster sugar
1 tsp baking soda
pinch of sea salt
1 shot of espresso (60ml)
1 tsp vanilla extract
1 tsp distilled white vinegar
crème fraîche or yoghurt, to serve
Method
Preheat the oven to 180°C.
In a large bowl, mix together the cocoa powder, flour, caster sugar, baking soda and sea salt until well combined.
Melt the coconut oil in a small saucepan and leave to cool slightly. In a large measuring jug whisk together the coconut oil, espresso, vanilla extract and vinegar, along with 250ml of water until it has come together nicely without being curdled.
Pour the wet ingredients into the dry ingredients into the dry ingredients and mix together well to form a nice batter which should be just a little thicker than pancake batter.
Line a small loaf tin with baking parchment and rub some coconut oil all over and then dust with a little cocoa powder. Pour the batter in and place in the hot oven for 50-55 minutes until well set. Remove from the oven and leave to cool thoroughly in the tin before carefully removing. Cut into slices and serve with crème fraîche or yoghurt and a sprinkle of sea salt.
