Cinnamon Eggless Coffee Cake


6 tablespoons of vegetable oil
1 tablespoon Vinegar
1 teaspoon of Cinnamon powder
1 teaspoon of Baking soda
1/2 teaspoon of salt
1/2 cup of Curd or Yogurt
1/2 cup of strong coffee decoction


Preheat the oven for 10 minutes at 180°C. Grease a rectangular tin for baking the cake and keep it aside. Take a big vessel and sift the two kinds of flour with baking powder, coffee, powder, cinnamon powder and salt for at least three times.
Take another vessel and beat powdered sugar and oil till it is light and fluffy , for about 10 minutes.
Add the curd, coffee decoction, vanilla essence and vinegar in the sugar and oil mixture and stir it thoroughly. Keep 1 tsp. of sugar aside.
Gently mix in the liquid mix in the dry flour. Mix the whole batter very lightly till it resembles a uniform paste. Do not over mix, just 10-12 strokes will do.
Pour the prepared batter in the baking tin and sprinkle 1 tsp. of sugar over it. Bake it at 180°C for about 25-30 minutes or till done.
Insert a clean knife and take it out, if it comes clean the cinnamon tea cake is ready, else bake it for few more minutes.
Take out of the oven and let it cool on a wire rack. Cut it in desired shape and serve with tea or coffee. Stays good for a week.




A very light and delicious cake with the flavors of cinnamon & coffee in it.
Replace coffee concoction with instant coffee powder.
Add dates puree (Dates boiled in water and pureed) instead of coffee decoction for a different flavor and added health benefits.




Friday, November 26, 2010 - 12:07am


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