Coffee and Water Cake
A soft and fragrant cake made without butter, milk, or eggs. This coffee and water cake is light, moist, and perfect for breakfast or an afternoon coffee break.
Ingredients
- 250 g all-purpose flour (2 cups)
- 180 g sugar (3/4 cup + 2 tbsp)
- 250 ml strong brewed coffee, cooled (1 cup)
- 80 ml vegetable oil (1/3 cup)
- 16 g baking powder (1 tbsp)
- 1 tsp vanilla extract (1 tsp)
- Pinch of salt
- Powdered sugar for dusting (optional)
How to Make It
- Preheat the oven to 180°C / 350°F
- Line or grease a 22 cm (9 inch) cake tin
- In a bowl combine flour, sugar, baking powder, and salt
- In another bowl mix coffee, oil, and vanilla
- Pour the liquids into the dry ingredients
- Whisk until smooth with no lumps
- Transfer the batter into the prepared tin
- Bake for about 40 minutes
- Check with a skewer; it should come out clean
- Cool completely before removing from the tin
- Dust with powdered sugar before serving
Tips
- Use strong espresso for a deeper coffee flavour
- Do not overmix to keep the cake light
- Add chocolate chips for a richer variation
- Let the cake cool fully to prevent breaking
Storage
- Keeps 3 days at room temperature in an airtight container
- Best eaten within 24 hours
- Can be frozen up to 1 month once fully cooled