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
1 cup
powdered sugar
1 cup
vegetable oil
6 Tbsps
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vinegar
1 Tbsp
instant coffee powder
0.5 tsps
ground cinnamon
1 tsp
baking soda
1 tsp
salt
0.5 tsps
vanilla essence
1 tsp
yogurt
0.5 cup
strong coffee decoction
0.5 cup
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:
Carbs
45 g
Fat
14 g
Protein
3 g
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