Just as the name suggests, this cake is absolutely lovely with a cup of tea or coffee. It works well for morning or afternoon tea and can even be served as dessert with some whipped coconut cream (for dairy free) or ice cream. Perfect for when you want something sweet, but not fancy.
- Recipe by Christie Connelly
- Serves 8-10
- Prep Time 15 minutes
- Cooking Time 45 minutes
- 180g dairy free spread (or butter), room temperature
- 160g (3/4 cup) caster sugar
- 2 teaspoons vanilla bean paste or pure extract
- 2 large eggs
- 225g (1.5 cups) plain flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 125ml (1/2 cup) Vitasoy Oatmilk Original*
- 1 tablespoon dairy free spread (or butter)
- 1 tablespoon caster sugar
- 1 teaspoon ground cinnamon
* Any of the Vitasoy range of flavoured or unflavoured oatmilks can be substituted.
- Heat the oven to 180C. Grease and line a 20cm round cake tin.
- Place the butter, sugar and vanilla into a stand mixer and beat until pale and fluffy, about 3 minutes (you can also do this by hand, but it will take a little longer). Add one egg and beat until incorporated, then add the other and beat well again.
- Sift together the flour, baking powder and cinnamon in a bowl and add to the butter mixture along with the oatmilk. Gently fold together until just combined.
- Spoon the batter into the cake tin and smooth the top. Bake for 45-50 minutes until a skewer inserted in the centre comes out clean. Cool for 10 minutes in the tin while you make the topping.
- Melt the dairy free spread or butter in a small sauce pan. Add the sugar and cinnamon and stir to combine. Remove the cake from the tin and place on a wire rack. Pour over the topping and serve warm or allow to cool completely and serve at room temperature.
Nutritional Analysis – Amount per Serve