Cinnamon eggless coffee cake
Vegetarian

Cinnamon eggless coffee cake

A delicious and easy-to-make Cinnamon Eggless Coffee Cake that is perfect for breakfast or brunch. This recipe is suitable for lacto-ovo vegetarians and is rich in warm cinnamon flavor. It contains essential vitamins and minerals from ingredients like whole wheat flour and cinnamon powder. Ideal for a cozy morning treat or holiday brunch.

Ingredients

flour

flour

125 g

powdered sugar

powdered sugar

120 g

vegetable oil

vegetable oil

6 Tbsps

vinegar

vinegar

1 Tbsp

instant coffee powder

instant coffee powder

0.5 tsps

ground cinnamon

ground cinnamon

1 tsp

baking soda

baking soda

1 tsp

salt

salt

0.5 tsps

vanilla essence

vanilla essence

1 tsp

yogurt

yogurt

122.5 ml

strong coffee decoction

strong coffee decoction

118.5 ml

Method

  • Preheat the oven for 10 minutes at 180C. Grease a rectangular tin for baking the cake and keep it aside. Take a big vessel and sift the two kinds of flour with baking powder, coffee, powder, cinnamon powder and salt for at least three times.
  • Take another vessel and beat powdered sugar and oil till it is light and fluffy , for about 10 minutes.
  • Add the curd, coffee decoction, vanilla essence and vinegar in the sugar and oil mixture and stir it thoroughly. Keep 1 tsp. of sugar aside.
  • Gently mix in the liquid mix in the dry flour.
  • Mix the whole batter very lightly till it resembles a uniform paste. Do not over mix, just 10-12 strokes will do.
  • Pour the prepared batter in the baking tin and sprinkle 1 tsp. of sugar over it.
  • Bake it at 180C for about 25-30 minutes or till done.
  • Insert a clean knife and take it out, if it comes clean the cinnamon tea cake is ready, else bake it for few more minutes.
  • Take out of the oven and let it cool on a wire rack.
  • Cut it in desired shape and serve with tea or coffee. Stays good for a week.

Nutrition:

327 kcal

Carbs

45 g

Fat

14 g

Protein

3 g

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