This is my own version of a coffee cake that goes perfectly with a cup of tea or coffee. Coffee cakes have been known to have originated in Germany in the 1400s and made it into the American cookbooks by the 1800’s.
Who doesn’t love the fresh aroma of freshly brewed coffee, and now imagine that coming out of your oven? This is a very simple, light, moist, and spongy cake. So if you are a coffee drinker you know Latte is mostly milk-based with a little coffee and Mocha is coffee with a strong chocolate flavor.
Mine is a combination of coffee with a hint of chocolate and hence the Latte/Mocha. I also love using a mocha extract that gives it an extra dash of Mocha flavor. I used a single 9″ pan as I just wanted a simple-looking cake. You could also use two round 8″ cake pans.
Almond Coconut Barfi Cake
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup dry sweetened coconut
- 3/4 cup sugar
- 1/2 cup almond milk
- 9 tbsp oil
- 4 eggs
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp finely/ freshly ground cardamom powder
Fresh Cream Icing For The Cake
- 1 ½ cup Heavy Whipping Cream
- 3 tbsp Sugar
- 1 tsp Vanilla extract
- chopped Pistachios and almonds for garnish
Instructions
- Preheat oven to 350° F. Grease one or two 9-inch round cake pan/s
- With a hand mixer whisk together oil and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated.
- Add milk and vanilla and beat until incorporated.
- In a separate bowl mix together the almond meal, coconut flour, dry coconut and baking powder.
- Add the dry ingredients to the wet and mix thoroughly.
- Pour the batter into the pan. Lightly bang the pan on the counter to evenly spread the batter.
- Bake at 350° for 30 minutes or until toothpick comes out clean as oven temps.
- The cake should be lightly golden brown.
- Let the cake cool in the pan for 10 minutes or so.
- Chill the cake in the refrigerator to firm up before decorating
Icing & Decorating The Cake
- Whip cream, sugar, and vanilla extract at a high speed till a somewhat thick drip consistency.
- Drizzle the cream on the cake
- Decorate using coarsely chopped pistachios, almonds and rose petals
Mocha Latte Cake
Ingredients
- ¾ cup All-purpose flour or Gluten-Free Flour Bob's Red Mill
- ¼ cup Almond Flour
- 2 tbsp Cocoa Powder (optional) If you don't add Cocoa Powder it will be a Latte Cake
- ¾ cup Fine Sugar
- 10 tbsp Oil
- 4 Eggs
- 2 tsp Baking powder
- 1 tsp Vanilla Extract
- 1 tsp Mocha Flavor optional
- 1 tsp Coffee stirred with 1tsp hot water
- I pinch Salt
Icing
- 2 cup Heavy Whipping Cream
- 3 tbsp Sugar
- 2 tsps Mocha Extract
- 1 tsp Vanilla Extract
- OR you can use one cool whip tub use as much as needed do add the mocha and Vanilla extract though
Instructions
- Preheat oven to 300 degrees
- Spray pan with baking spray
- In a large bowl, mix the oil and sugar using a hand mixer for a few minutes.
- Then add the eggs one by one
- Add flour, baking powder, cocoa powder and salt one by one (making sure each one is mixed before you mix the next one)
- Add vanilla extract and remaining ingredients and mix for a few mins.
- Divide batter equally between the pans.
- Bake at 300 degrees for 32 mins (or till toothpick comes out clean when inserted in the center)
Icing the Cake
- Whip all the ingredients at a high speed till thick and spreadable
- Spread the icing on the cake and garnish with fruits and sliced almonds
Notes
Cake Pans
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.
“Give Yourself Permission To Live Life With Grit”
-RGK
