Eggless Dairy-Free Coffee Bundt Cake
These Vegan Coffee Bundt cakes are moist, flavored with coffee and topped with a simple coffee glaze. They are very easy to make in the air fryer !Make 6 mini cakes
Ingredients
For the cakes
- 1 Tbsp (5 g) Instant Coffee granules dissolved in 2 Tbsp (30 ml) Hot Water
- 1/2 cup (100 g) Superfine (granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/4 cup (60 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 1 tsp (4 g) Baking Powder
Coffee Glaze
- 1 tsp (1.5 g) Instant Coffee Granules dissolved in 2 Tbsp (30 ml) Hot Water, cooled
- 1 cup (130 g) Powdered (Icing) Sugar
Instructions
For the cakes
- To a large bow, add instant coffee granules and hot water. Mix until coffee dissolves completely.
- To same bowl, add sugar and water. Mix until sugar dissolved completely.
- Add oil and mix well.
- The, sift in flour and baking powder. Mix until flour is no longer visible. Do not overmix.
- Oil silicone molds.Then, spoon batter into mold.
- Preheat Air Fryer at 350oF (180oC) for 2 min.Then, air fry cakes at 350oF (180oC) for 2 min.Then, lower to 325oF (160oC) for 8 min. Please adjust cooking time according to your air fryer. All air fryers are not the same.
- Unmold and let the cake cool down completely on a wire rack before glazing.
For the glaze
- To a mug or heat resistant glass, add instant coffee granules and hot water. Mix until coffee dissolves. Let coffee cool down.
- Sift powdered (Icing) Sugar into a large bowl. Then add cooled coffee and mix well.
- Drizzle glaze over cooled cakes or lightly dip cake into glaze.
