Cappuccino Coffee Cake Recipe
This mascarpone coffee cake recipe is free of refined processed sugar and so easy to make! Amazing smells, moist and yummy...
I have made this cake so many times, each time I marvel at what a great combination the mascarpone, coffee and cocoa make.
You can use vegetable oil to replace the butter if you like, this will lower the calories as you don't need as much oil, and I think it results in a slightly lighter cake texture.
Whisk in the powdered coffee, it will mix in much easier and quicker if you use powdered coffee rather than granulated coffee, but I have used both and this recipe works great with either.
Divide into 2 greased and floured cake tins, the ones I used are 18cm / 7 inches in diameter.
Bake for 18 to 20 minutes, test for doneness by inserting a skewer into the centre, it should come out clean when they are ready.
Allow to cool slightly then gently loosen from the tins and tip onto a wire rack, upside-down to cool fully. Doing this means the cakes will be flatter so they are easier and neater to layer without trimming.
While the cakes are cooling, make the frosting. First whisk room-temperature butter until you see the colour change from yellow to lighter almost white.
Add in the mascarpone, vanilla and honey, continue to whisk until combined, smooth and fluffy.
When the cake layers are fully cool, spread half of the frosting onto the first layer, then add the second layer and spread the rest of the frosting on top.
Have a look at our other sugar free frosting recipes:
Cream Cheese Frosting
Dairy Free Sugar Free Frosting
Sugar Free Chocolate Ganache
Buttercream Frosting
Finally sprinkle cocoa or cacao powder over the frosting from a height using a sieve, to complete the cappuccino effect!
Serve immediately, or this cake keeps happily for 3 days in the fridge in an air-tight container.
Hope you enjoy!
Sugar Free Cappuccino Coffee Cake Recipe
Recipe Category: cakes, desserts
Recipe Cuisine: British
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 12
Calories: 334
Rating: 5 from 1 votes
INGREDIENTS
- 180g Self-Raising Flour
- 1 tbsp Coffee Powder
- 3 Eggs
- 100g Honey
- 150g Butter (or 50g vegetable oil)
- 1 tsp Vanilla Extract
- Frosting: 250g Mascarpone
- 70g Butter
- 50g Honey
- 1 tsp Cocoa Powder (to sprinkle)
RECIPE METHOD
- Preheat your oven to gas mark 5 (190c / 375F)
- Whisk together the honey, eggs, oil (or melted butter) and vanilla extract until smooth
- Whisk in the powdered coffee until combined (You may have to whisk for a bit longer if you use coffee granules rather than powder, don't worry too much if you can still see a few granules, it won't affect the taste)
- Add the flour and stir until combined
- Scrape into lined or greased cake tins, the ones I used are 18cm / 7 inches in diameter
- Bake for 18 to 20 minutes until a skewer inserted into the centre comes out clean, allow to cool upside down on a baking rack
- For the frosting: Whisk the room temperature butter until the colour turns from yellow to white/lighter
- Then add the mascarpone, honey and vanilla extract, whisk until smooth and fluffy
- Spread half on the first cake, add the top cake then spread on the rest
- Sprinkle the cocoa powder using a fine sieve to decorate
Really Sugar Free Recipe Video:
Be the first to comment...
