Piled high with cinnamon crumble, this masala coffee-spiced cake truly tastes like a cup of Indian masala coffee.
Prep Time35 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Dessert
Cuisine: American, Indian
Keyword: cake, coffee, vegan
Servings: 16
Author: Sanjana
Ingredients
For the crumb topping:
225gplain flour
125gsoft light brown sugar
85gcaster sugar
100gvegan buttermelted and warm
1tspground cinnamon
1/4tspfine salt
For the sponge:
225gsponge flour/cake flour
160gcaster sugar
1tbspcornflour
1/2tspbaking powder
1/4tspbaking soda
3tbspinstant espresso powder(if using granules, crush to a powder before using)
1/4tspground cinnamon
1/4tspground cardamom
1/4tsp ground ginger
1/8tspground cloves
1/8tsp ground black pepper
1/8tspground nutmeg
1/8tspfine salt
100gvegan buttermelted and warm
300mlsoy milk
1tspapple cider vinegar
You will also need:
60gicing sugarfor dusting
Instructions
Preheat the oven to 160°C/320°F. Grease and line a 20-cm/8-inch round, 7-cm/3-inch deep springform or loose-bottomed tin with baking parchment.
For the crumb topping:
Place both sugars and the melted vegan butter in a bowl. Stir well until smooth, about a minute. Add the flour and ground cinnamon. Use your fingers to rub the vegan butter and flour together until you have a coarse and pebbly mixture like if you were making a fruit crumble topping. Set aside at room temperature.
For the sponge:
To make the cake, whisk together the flour, sugar, cornflour, baking powder, baking soda, salt, espresso powder and ground spices in a large bowl. Add the melted vegan butter and again, rub the dry ingredients with the butter to form a coarse, breadcrumb-like texture.
Add in the soy milk and whisk well until smooth. Finally, add the apple cider vinegar and whisk well one last time.
Pour the cake mix into the tin and top with the prepared crumb topping, starting at the edges and working your way to the centre to prevent it sinking in too much.
Bake in the middle shelf of a preheated oven for 75 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin. Run a knife around the outside of the tin before releasing. Sift lots of icing sugar over the top and serve with your favourite hot drink.