Breakfaststories

For some odd reason I don’t like to drink coffee, but I love all desserts involving coffee, such as tiramisú, mousse or cakes. And for some unclear other reasons I had set to my mind that I had to make a coffee cake this week. Maybe I needed the energy for my final submissions for uni? It’s all over now (finally!) and I had the time to sit down and prepare this blogpost. Hope you enjoy it!

Ingredients

(for a 25Ø tin)

Batter

200 g vegan butter

200 g cane sugar

2 tbsp chia seeds + 4 tbsp water

250 g flour

1.2 dl espresso

1 tsp baking powder

1/2 tsp baking soda

Glazing

100 g chocolate

1 tbsp vegan butter

Topping

4-5 tbsp coconut flakes

Instructions

(Preparation time 20 minutes)

Pour the chia seeds and water into a glass, stir and set aside. Preheat the oven to 180°C fan function and prepare the baking tin by covering it with a tiny bit of butter or parchment paper. Put the butter, cane sugar and soaked chia seeds in a bowl an mix well. Add the the flour, baking soda and baking powder into the batter. Blend everything together and slowly add the espresso. Put the dough into the baking tin and bake it for 40-50 minutes.

Take the cake out of the oven and let it cool down. Meanwhile prepare the glazing. Crack the chocolate into small pieces and put them in a small bowl. Place the bowl in a pan with a little water inside (the water shouldn’t get inside your bowl). Heat the water up. As soon as the chocolate starts melting start slowly stirring and add the butter. Be careful to not let the water boil and that none of it gets into your chocolate – both will make it thicken.

When your chocolate is completely melted take it out of the pan (using a towel because the bowl is HOT). Pour it over the cake, sprinkle it with the coconut flakes and you’re ready to go!