Cake in 5 Minutes

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Ingredients

  Batter Ingredients

  • 3 pieces eggs Use room temperature eggs for best results.
  • 150 g sugar Can substitute with brown sugar for a caramel flavor.
  • 100 ml vegetable oil
  • 150 g plain yogurt Can substitute with sour cream or buttermilk.
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 200 g plain flour Can substitute with a gluten-free flour blend.
  • 1.5 tsp baking powder
  • 1 tbsp cocoa powder
  • 1 tsp instant coffee
  • 2 tbsp warm water To dissolve the instant coffee.
  • to taste chocolate sprinkles Optional add-in.

Method

Preparation
  1. Preheat your oven to 170°C (338°F) and line a 21×11×6 cm loaf pan with parchment paper.
  2. In a small bowl, dissolve the instant coffee in warm water and set it aside.
  3. In a mixing bowl, beat the eggs with the sugar and salt until the mixture is light and slightly fluffy.
  4. Add the vegetable oil, yogurt, vanilla extract, and the dissolved coffee to the egg mixture, and mix until smooth.
  5. Sift in the plain flour, baking powder, and cocoa powder. Gently fold the ingredients together until no dry lumps remain.
  6. If you’re using chocolate sprinkles, stir them in at this point.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the oven for 35–40 minutes, or until a skewer inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Keep any leftover cake in an airtight container at room temperature for up to three days. You can freeze slices of the cake for up to three months. Consider adding nuts or dried fruits for extra texture and flavor.

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