328 kcalCinnamon Eggless Coffee Cake
50 min serves 6
Vegetarian
4gprotein45gcarbs15gfat
Ingredients
- •1 cup all purpose flour
- •½ cup wholewheat flour
- •1 cup powdered sugar
- •6 tablespoons vegetable oil
- •1 tablespoon vinegar
- •½ teaspoon coffee powder
- •1 teaspoon cinnamon powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 teaspoon vanilla essence
- •½ cup curd
- •½ cup strong coffee decoction
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Method
From foodista.com — read the original
- Preheat the oven for 10 minutes at 355°F. 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 355°F 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com