A good coffee cake is a magnificent thing; a marriage of two promising beauties. The soft sponge is transformed with the toasty, rich coffee dimension, elevating the cake with a caffeine and flavour boost. I take both coffee and cake very seriously, as you are probably aware, and necessarily refuel with both daily.
This cake has become a firm favourite of mine, mainly because it is so easy to make, and tastes so good. I also love the smell emanating from the oven as it bakes — coffee and cake! Can I bottle that?
That coffee and cake combination holds some nostalgia for me. It takes me back to my childhood craving for coffee slices — the golden, flaky puff pastry bursting with fresh cream and a sticky, sweet glaze, kicked up a notch with that singular coffee-flavour. As a child I used to scout out ‘yesterday’s bake’ in O’Connor’s bakery in Ennis; rolling up with at least a few of my rag-tag crew of siblings, ready to clear them out. I habitually hoped for that coffee confection at a budget-fitting price for a skinny ten year old with 50p and big pastry dreams. Sometimes the Gods would smile on me, and my synapses would fire with unabated glee as I purchased and devoured my slightly stale treat (quickly, before anyone could ask for a bite).
Maybe that’s where i got the coffee bug ~ that first gateway pastry ~ Love at first glaze. That was it for me; now it’s going from hit to hit, getting whispered frenzied recommendations of where to find the good stuff, the strong stuff, the best beans, the best methods of administration. ‘Just hook it to my veins’ I’d say to the barista, at a particularly low point, caffeine levels plummeting. He might half-laugh awkwardly, I will stare vacantly, and I might emit a deadpan ‘What’, if I can muster up the energy. He’ll quickly busy himself and not make eye-contact again, even though I will leave with a pep in my step, trilling a positively buoyant ‘bye now!’ — brimming with goodwill for my fellow human; rejuvenated.
Anyway, back to the cake. What it lacks in flaky pastry, copybook dimensions, and artificial flavourings, it makes up for in nutrition (grain-free & sugar-free) and real coffee depth, made possible by using good espresso in your mixture. If you are a coffee enthusiast such as myself, this will make all the difference. In the spirit of things, check out my Ode to Coffee (www.naomibakes.com/ode-to-coffee) for further coffee adulation.
Coffee Cake (serves 6-8)
- 3 large free-range eggs
- 150g ground almonds
- 50g coconut flour
- 100g erythritol + 10 drops liquid stevia OR sweetener of choice (sugar, maple syrup etc)
- 50g butter, melted
- ⅓ cup strong coffee (I used a triple espresso)
- ½ cup milk of choice
- ½ tsp almond extract
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 TBSP apple cider vinegar
Preheat the oven to 180C, and prepare a cake pan.
Add wet ingredients, except vinegar, to food processor, and pulse.
Add in dry ingredients, apart from the raising agents.
Lastly, add baking powder and soda, and ACV on top, before blending until just mixed.
Scoop mixture into your prepared cake/ loaf tin.
Bake for approximately 25 minutes, or until an inserted knife comes out clean.