Recipe makes 12 cupcakes
I'm obsessed with the combination of coffee and cake at the moment. My coffee and walnut cake recipe is going to need some tweaking, so in the meantime, why not give this recipe a go? It's surprisingly simple.
For the cake
145g brown sugar
145 dairy free spread
125 gluten free flour
20g cocoa powder
25g dark chocolate, chopped (I use Aldi's 70%)
3 'No Egg' eggs
60ml strong coffee, cooled
1/2 tsp baking powder
1/2 tsp xanthan gum
For the buttercream
55g icing sugar
10g cocoa powder
35g dairy free spread
A splash of the coffee
Cream together the spread and sugar.
Add the 'eggs' and mix in thoroughly.
Sieve in the flour, cocoa powder, xanthan gum and baking powder and mix in.
Add the chocolate.
Mix in 50ml of the coffee (make sure it is chilled or it will melt your chocolate!)
Spoon the mixture into cake cases and bake in a 180c oven for 15 minutes.
For the buttercream, cream together the spread, icing sugar and cocoa powder (sieve first). The mixture should be thick and quite hard to mix. Add a splash of coffee and mix.
Once the cakes have cooked and then cooled completely, pipe or spread the buttercream onto the top. (I used a plastic syringe to get the effect in the photo!)
You could also make double the mixture and make a layer cake and put the buttercream between the two layers.