Chocolate coffee cake

Ingredients

makes 1 cake

• 200g self-raising flour
• 25g cocoa powder
• 120g caster sugar
• ¾ tsp baking powder
• 1 tsp bicarbonate of soda
• ¼ tsp sea salt
• 230ml soya milk
• 75ml instant espresso
• 80ml vegetable oil
• 85g maple syrup or honey
• 1 tsp vanilla extract
• 200g icing sugar, sifted
• 2 tsp instant coffee dissolved in 2 tbsp water
• 25g dark chocolate, melted

Directions

1. Preheat the oven to 180°C. Prepare a cake tin.
2. In a large mixing bowl, combine the flour, cocoa powder, white sugar, baking powder, baking soda and salt.
3. In a separate bowl whisk together soya milk, espresso, oil, maple syrup and vanilla extract.
4. Add the wet ingredients to dry and stir until combined.
5. Pour the mixture into the tin and bake for 40 minutes or until a skewer inserted into the center of the muffins comes out clean. Let cool completely before decorating.
6. To make the icing, mix the icing sugar and coffee together to form a thick paste. Spread over the top of the cake. Drizzle with melted chocolate. Allow to set before serving.