Eggless Coffee Cake (Microwave Version)
Eggless Coffee Cake was something I had tried few years back. As I am not particularly fond of microwave cooking, I hadn’t attempted it after that. Recently, one of my friends spotted the picture of it in my Facebook timeline and asked for the recipe. This was followed by a few more requests. That’s when I decided to make it again. It took some time for me to recollect the source of the recipe but finally managed to find it. The recipe I followed is from Apy Cooking.
I decorated the cake with coffee flavoured whipped cream and chocolate sauce. You can adjust the coffee powder to suit your taste. I used instant coffee powder.
Eggless Coffee Cake (Microwave Version)
Ingredients
- 1 cup Flour
- 1/2 teaspoon Baking soda
- a pinch Salt
- 1 - 1/2 (or more) tablespoons Coffee Instant powder
- 1/4 cup Water
- 1 cup Sugar
- 1/2 cup Butter Oil/Melted
- 2 tablespoons Honey
- 1 teaspoon Vanilla essence
- 1 cup Milk
Instructions
- Boil the water.
- Dissolve the coffee powder and keep aside.
- If you want a strong flavour of coffee, you may add more coffee powder.
- Sieve the flour with baking soda and salt. Keep aside.
- Powder the sugar and take in a bowl.
- Add the oil and beat to form a creamy texture.
- Add the coffee, honey and vanilla and mix well.
- Add flour, little at a time and mix well.
- Add the milk and mix well to form a lump-free batter.
- The batter will be very runny.
- Pour the batter into a greased microwave safe bowl.
- Microwave on high power for 8 minutes. (The time taken for cooking may vary)
- You may see a few moist spots in the centre. It's okay.
- Leave the cake untouched, in the microwave for 15 minutes.
- The cake will continue cooking during the standing time.
- Allow the cake to cool before inverting.
- Cut only after the cake has cooled down completely.