This would also make lovely Gluten free brownies. A rich moist cake.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 10slices
Author: auntylil
Ingredients
5ozs Soft dark brown sugar
3ozs dairy free margarine
1large egg
½teaspoonvanilla essence
3ozs yogurtdairy free
2ozs Gluten free Flour
2ozs Tapioca flour
2tspns gluten free baking powder
3teaspoonscoffeedissolved in tiny amount of water
For the Glaze
2tspn instant coffee dissolved in a small amount of water
3ozs icing sugar
water to mix
2ozs chopped nutsoptional
Instructions
Beat Sugar and Dairy free spread
Add vanilla, eggs, coffee and yogurt
Gently add, flour & baking powder. Mix in until combined.
Grease a 2lb loaf tin sprinkle with flour, then tip out excess.
Pour the mixture in to the tin and bake at 170°C for approx 45 minutes or until a skewer inserted into the centre comes out clean.
Turn cake out on to a rack and leave to cool completely.
Make the topping by combining the coffee and icing sugar, then add enough water to make a nice spreadable icing. Sprinkle chopped nuts over the top
Notes
You could use cocoa powder instead of coffee or use ground ginger and some chopped crystallized ginger to make a lovely gingerbread cakeThe ingredients I use in this cake are Freee Bread flour (Doves)
Pure Dairy free spread - Sunflower or Soya
Alpro soya yogurt