Whole wheat Mocha Cake

Whole wheat Mocha Cake

Ingredients

Wet:

  • Large eggs (at room temperature) - 2 no.
  • Sunflower/canola/vegetable oil (any neural oil) - 100 ml
  • Warm water - 60ml mixed with Instant coffee - 2 tbsp (add more if you want a stronger coffee flavor)
  • Vanilla extract - 1 tspn
  • Yogurt (at room temperature) - 120 ml

Dry:

Method:

  • Preheat your oven to 180°C.
  • Whisk the wet and dry ingredients separately.
  • Add the wet ingredients to the dry ingredients. Gently fold and combine with a spatula - do not over mix. The batter will be slightly lumpy.
  • Add to a greased 9inch cake tin. Bake at 180°C for 35-45 min. Check with a toothpick - should come out clean with a few crumbs.
Let it cool. Eat!

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