Iced coffee cake

Ingredients

makes 1 cake

• 225g self-raising flour
• ½ tsp baking powder
• 100ml vegetable oil
• 125ml cooled espresso (or 6 tsp instant coffee granules)
• 150g light muscovado sugar
• 1 tsp vanilla extract
• 6 tbsp aquafaba
• 230g icing sugar
• 2-3 tbsp espresso (2 tsp instant coffee granules)
• 50g walnuts (optional)

Directions

1. Preheat the oven to 170°C. Line the base of a cake tin with baking paper and brush the sides with a little oil. 
2. In a medium bowl, sift the flour and baking powder, and set aside.
3. In a large bowl, whisk the oil, coffee, sugar, vanilla and aquafaba together.
4. Stir the flour mixture into the wet ingredients until combined.
5. Pour the mixture into the tin and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely before decorating.
6. For the icing, blend 30g of the icing sugar with a teaspoon of water in a small bowl.
7. In a separate bowl, combine the remaining icing sugar with the coffee to make a thick icing. Using a palette knife, coat the top of the cake with the coffee icing, allowing it to trickle down the sides.
8. Drizzle the white icing in lines across the top and feather with a skewer. Decorate with walnuts.