Eggless Coffee Cake with Fresh Cream Frosting

Hi All, I was so busy these days that I could not spare time to blog. I have shifted to a new house a week before so I was engaged in setting the house. I was dying to bake a cake in my new oven. I kept thinking what flavour I should opt for.... There were no fruits in the fridge, no eggs, no nuts..hmmmm!!  (I kept thinking)....Then I saw coffee and some fresh cream, So here it is Eggless Coffee Cake with Fresh Cream Frosting. (I forgot to take the pic of the cake before decorating, so sorry about that:)

Ingredients:

(For Cake)

All Purpose flour /Maida- 2 cups (270 gms)

Baking powder - 1 and 1/4 tsp

Castor Sugar - 1 cup (220 gms)

Butter - 1 tbsp

Vanilla essence - 1/2 tsp

Condensed milk - 1 tbsp (optional)

Milk - 1.5 cups (375 ml)

Coco powder - 1 tbsp

Instant Coffee powder - 2 tbsp (I used Nescafe sunrise)

(For Frosting)

3 cups heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract 

Method:

(For Cake)

Sieve maida, baking powder , cocoa and coffee powder twice for even mixing and keep aside.

In a mixing bowl, add milk, vanilla essence, butter, sugar, condensed milk and mix well until sugar completely dissolves.

Now add the sieved maida mixture little by little and mix well until a creamy batter without lumps is formed.

Preheat oven at 180 deg C for 10mins. Grease the baking tin with butter and maida, and bake it for 35-40mins.

Insert a fork in the middle of the cake to check if the cake is done. If it comes out clean then your cake is ready.

Allow it to cool for 10mins then invert the tin, the cake will demould itself perfectly.

(For Frosting)

Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.

Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

Notes:

You can add 3tbsp of coffee powder and omit coco powder completely.

Coffee cake is a tea time cake so it is mildy sweet. You can increase the sugar to 1.5 cups if you want the cake to taste like the regular cakes.

You can also add chocolate sauce as topping instead of fresh cream