- 3 teaspoons instant coffee
- 60 ml boiling water
- 380 ml milk (we used oatly)
- 100 ml natural yogurt (we used soya)
- 2 teaspoons apple cider vinegar
- 100 g butter
- 300 g sugar
- 2 teaspoons vanilla extract
- 480 g plain flour
- 6 teaspoons baking powder
- 1.5 teaspoons bicarbonate of soda
- pinch of salt
- For the Buttercream: 100g butter, 225g icing sugar, 2 teaspoons instant coffee in 2 teaspoons boiling water.
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Put the coffee in a small cup and add boiling water. Mix well to dissolve coffee and set aside.
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Cream the butter and the sugar, then add the vanilla. Whisk this into the yogurt mixture with the coffee.
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Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until combined.
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Pour into a lined baking tin and bake at Gas Mark 4 (350f / 180c) for 45-50 minutes. Remove from the tin and allow to cool.
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If you are icing the cakes, allow them to cool completely. Mix the butter with the icing until you have a smooth buttercream, then mix the dissolved coffee in. Put half on both cakes, then sandwich together. Dust with cocoa, chocolate shavings or decorate with walnuts or pecans.
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Enjoy!
