It’s a grey day here today despite it being mid summer it is a day that makes me want to stay inside and bake something comforting. We’ve had a busy week so nice to stay inside and bake,read and drink tea. My teenage daughter is home resting after some dental surgery she had this week. So we are both enjoying just doing nothing much. Doing nothing much is so important for our souls isn’t it. These little cakes are rich and not my usual healthy fare but a little treat occasionally is fine. Please find time to do nothing much soon.
Coffee syrup cake
1 cup gluten-free self raising flour
1 tablespoon cocoa powder
1/2 cup castor sugar
1/4 cup brown sugar
3 teaspoons coffee granules,1 tablespoon hot water
150g melted vegan butter
vanilla and coffee syrup ingredients
1/3 cup castor sugar
1/3 cup brown sugar
2/3 cup water
2 teaspoons coffee granules
1 teaspoon vanilla bean paste
1/ preheat your oven to 180c and prepare your pan by spraying with cooking spray or grease with butter. I used a 6 serve mini baba pan. Or use a muffin pan as an alternative. Combine the coffee and hot water put aside to cool a little. Melt butter.
2/ in the bowl of an electric mixer place eggs and mix for about five minutes. Then while mixer is running slowly add both sugars.
3/ next with a wooden spoon fold in sifted flour and cocoa powder. Then mix in coffee mix and melted butter.
4/ Pour mixture into moulds. Place in oven and bake for 20/25 minutes.when cooked cool for about ten minutes before removing cakes from pan.
5/ While cakes cool a little make the coffee syrup. To make syrup place all ingredients into small saucepan and stir over medium heat. Cook for about 8 minutes stirring to prevent burning. Went syrup is ready spoon over cakes. You won’t need all the syrup save it to add to cakes if you need to heat them up later.