Yum... my coffee loaf cake is made from real coffee it is a surprisingly light and fluffy cake. It tastes delicious with a morning or afternoon coffee. I experimented and made this lactose free using my favourite with plant-based milk, oat milk (Oatly brand) and added a hint of cardamom but it would taste equally delicious with regular milk and not adding the cardamom spice if you don't have it already. This cake has a subtle coffee flavour, for a more intense flavour add espresso or strong brewed coffee.

Ingredients

  • 3 eggs
  • 200g castor sugar
  • 150ml strong brewed coffee
  • 75ml oat milk (you could swap this for regular milk)
  • 300g spelt flour (swap for plain or wholemeal flour if preferred)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cardamom (optional)
  • 170g butter


Method

  1. Preheat the oven to 170˚C fan, 190˚C and line a loaf tin with baking paper.
  2. Beat butter and sugar together for 10 minutes until fluffy.
  3. Then add eggs one at a time.
  4. Add the dry ingredients gradually alternating with the liquid.
  5. Sprinkle a little sugar, cardamom and cinnamon on the top.
  6. Bake for 50 minutes in a fan forced oven.