Coffee Cake
If you are a coffee lover, you have got to try this basic coffee cake. It is simple and easy with just a bowl and spatula. Now, there's only so much of coffee content that you could add into a cake so, I decided to add a tsp of coffee flavor just to give it a boost. It really worked but it is completely optional. This delicious coffee cake is so soft, moist and flavorful.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. In a small bowl, add the almond milk then warm in the microwave for 1 minute. Add the instant coffee powder then stir until dissolved. Set aside.)
4. In a big mixing bowl, add all the dry ingredients and mix until well combined.
5. Add all the wet ingredients and whisk until well combined. The batter is quite runny which is normal.
6. I used a 7-inch round pan with a removable bottom, greased and lined with parchment paper. Transfer the batter into the pan and shake the pan to distribute evenly.
7. Bake for about 40 to 50 minutes or until a wooden skewer comes out clean.
8. Cool completely. Dust with powdered sweetener (optional)
9. This cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 1.1 g
Net Carb = 1.3 g
Calories = 163
Total Fat = 15.0 g
Protein = 5.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
