Mocha Cloud Cake
A light, spongy, eggless coffee cake infused with cinnamon and rich instant coffee, topped with a silky one-minute mocha frosting. Perfectly simple, yet irresistibly bold—this cake is a Mediterranean twist on a cozy classic.
Ingredients
- 3 cups All Purpose Flour
- 1 ½ cups Light Brown Sugar
- 1 ½ tsp Baking Soda
- 1 tsp Cinnamon
- ¾ tsp Salt
- 3 Tbsp Instant Coffee Powder
- 1 and ½ cups Milk
- 3 tsp Vanilla Extract
- ¾ cup Canola Oil or Vegetable Oil
- 1 Tbsp Apple Cider Vinegar
- Frosting: ONE MINUTE CHOCOLATE FROSTING RECIPE
- 2 Tbsp 30g Butter
- 1 Cup 125g Powdered Sugar / Icing Sugar
- 2 Tbsp 12g Cocoa Powder
- A touch of instant coffee or espresso
- ½ tsp Salt
- 1-2 Tbsp Hot Water
Instructions
- Bring some water to the boil in kettle or in a small saucepan over high heat. Once it is boiling set aside.
- In a medium sized mixing bowl add the butter, powdered sugar, cocoa powder and salt.
- Pour over the hot water and use a whisk to combine the ingredients together until whipped and smooth.
- Add more water if needed for a thinner consistency.
- Preheat the oven to 350°F
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant espresso powder.
- Mix together.
- Add milk, vanilla extract, oil and apple cider vinegar. Mix into a batter. Don't over-mix.
- Divide between the two prepared 8-inch cake pans and smooth down.
- Bake for 30 minutes for small pan or 45 min for large as I have.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the cakes are completely cool, add frosting.
