Coffee is my best friend.
It hugs me in my best moments,
It moves me every morning anew,
And it’s always by my side.
It’s always there in meetings with loved ones,
It’s part of my time spending with friends,
It’s part of my family,
And it’s an inseparable part of me.
This time I decided to take this loved flavor and put it into a juicy, moist and good cake.
A moment after tasting this cake I realized that it’s one of the most exciting and joyful bites I have ever met.
The aroma of the coffee is wonderful,
Its intoxicating taste is noticeable and stunning.
The sweetness of the cake is precise and wonderful,
It’s full of moisture and joy,
And it’ll bring a lot of light into any home that’ll prepare it.
This is a cake of home and good days,
It’s fun to host and with it,
And also save a few slices for happy moments of independence.
This is a cake for a celebration or a peaceful moment on a happy morning.
Just choose the moment to eat it,
And it’ll give you the sweetest feelings and moments.
A few quick minutes of preparation,
An exciting dance of intoxicating fragrance that’ll spread throughout the house,
And a happy, huge and wonderful bite.
Happy and joyful coffee days to all of us ❣️
Ingredients: For a standard loaf pan or a round pan 10.2” (26cm) diameter
- 4 eggs
- ¼ cup olive oil
- ½ cup sugar (for alternatives, have a look at “A little extra from me”)
- Pinch of salt
- ⅓ cup coffee (I recommend making about 4 short shots of espresso)
- 1 tablespoon instant coffee (not a must but it gives great flavor)
- 1½ cups almond flour (for alternatives, have a look at “A little extra from me”)
- ½ cup oat flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder (10g)
- ½ teaspoon cinnamon (not a must but it adds a lot)
For the glaze: you don’t have to make it but it’s AMAZING
- 1 teaspoon instant coffee
- 1 teaspoon boiling water
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- I sprinkled some roasted coffee beans on top
- Preheat the oven to 350°F (175°C) on turbo mode (I recommend it but upper and lower heat mode is also possible) and line a baking pan with parchment paper.
- In a bowl, put the eggs, olive oil, sugar and salt and mix well.
- To the bowl, add the coffee and mix well.
- Add the instant coffee (if you chose to add it) and mix again.
- To the bowl, add all dry ingredients, the almond flour, oat flour, baking powder and cinnamon (if you chose to add it) and mix again to a smooth and slightly liquid batter.
- Transfer the batter to the baking pan and put in the oven to bake for 30-35 minutes or until a toothpick comes out dry from the cake.
- Let’s prepare the glaze: in a bowl, put all the ingredients, the instant coffee, the hot water, the almond paste and the maple syrup and mix well for a smooth and shiny glaze.
Take the cake out of the oven, let it cool a little and spread the glaze on it.
If you want, you can decorate the cake – sprinkle coffee beans or almond slivers on top of the cake.
Decorate and serve with great joy 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed box for 4-5 days.
- You can add add-ins to the cake like chopped dark chocolate / walnuts / chopped almonds / any topping you like. It’s important to finely chop the topping you’ve chosen, because large pieces will sink into the cake batter.
- The oat flour can be substituted for rice flour / spelt flour (contains gluten).
- Click here to see how to grind oat flour at home.
- The almond flour can be substituted for oat flour / rice flour.
- You can make the cake using only almond flour and use 2¼ cups of flour. The cake will be slightly juicier, but absolutely wonderful 🙂
- You can make the cake using only spelt flour and use 1½ cups of spelt flour (contains gluten).
- The sugar can be substituted for 1½ cups of maple syrup and add ¼ cup oat flour / almond flour.
How to grind oatmeal at home 🙂