The perfect tea time treat is just a few minutes away.
Ingredients:
Dry:
1 1/2 cups of self-raising flour
2/3 cup of brown sugar
Pinch of salt
Wet:
1/4 cup of coconut oil melted
1 cup of strong brewed coffee chilled
1 teaspoon vanilla essence
Buttercream icing:
2 cups of icing sugar
4 tablespoons of vegan margarine/butter
1 teaspoon vanilla essence
1/2 teaspoon ground coffee
Directions:
Preheat your oven to 180°C and spray your mini Bundt cake tin or muffin tin.
In your mixing bowl, sieve in all of your dry ingredients.
Add in the wet ingredients and combine.
Spoon the mixture into your tray.
Place in the oven to bake for 18-22minutes.
Once finished baking allow to cool while you whip up your buttercream.
In your mixing bowl add in your sieved icing sugar and vegan margarine.
Using an electric mix start to mix for about 30 seconds.
Add in your vanilla essence and coffee and mix until you have a creamy icing.
Spread over your mini bundts and enjoy!
