Breakfast cake

Recipe by:

Cake for breakfast is the perfect antidote when you need a little uplifting – sticky and slightly sweet, this cake is delicious with a dollop of yoghurt

Breakfast cake

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

50

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180°C.

  2. In a large bowl, mix together the cocoa powder, flour, caster sugar, baking soda and sea salt until well combined.

  3. 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.

  4. 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.

  5. 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

  1. Preheat the oven to 180°C.

  2. In a large bowl, mix together the cocoa powder, flour, caster sugar, baking soda and sea salt until well combined.

  3. 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.

  4. 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.

  5. 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.