Mocha coffee bundt cake

Ingredients

serves 12

• 200g self-raising flour
• 30g cocoa powder
• 125g caster sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• 235ml warm coffee
• 75g vegetable oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 230g icing sugar sifted
• 2-3 tbsp espresso or strong black coffee (1.5 tsp instant coffee granules)

Directions

1. Preheat the oven to 180°C. Brush a bundt tin with vegan butter or oil then lightly dust it with cocoa powder.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, salt, and cinnamon. Whisk together the coffee, vegetable oil, vinegar, and vanilla. Pour into the dry ingredients and mix until combined.
3. Transfer to the prepared pan. Bake for 35 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool completely before icing.
4. To make the icing, combine the icing sugar with the coffee icing. The consistency should be thin enough to drizzle. Spoon on top of the cake, allowing it to trickle down the sides.