Eggless Microwave Coffee Cake

This coffee cake actually has coffee in it. If you are wondering what I mean, Wikipedia will tell you that 'the term coffee cake can refer to a class of cakes intended to be served with coffee or for similar breaks and snacks. Under this definition, a coffee cake does not need to contain coffee'

Wikipedia also tells you that a coffee cake can also be a sponge cake, which is made with coffee or has a coffee flavour. Now I would never have guessed that!

All this reading up on coffee cake made me want to make some! After my earlier experiment with microwave apple cake, I thought of further coming out of my comfort zone and whipping up an eggless coffee cake in the microwave. I'm not really a big fan of hot coffee but I love the flavour of coffee in desserts. I did not want any icing on the cake, instead I wanted it to be flavoured with honey. Somehow I'm not yet comfortable about using eggs in my microwave cakes, so I thought of omitting them. I also used oil instead of butter which gives some sort of richness to the strong coffee flavour in this delicious cake.

[Update : Someone I know tried this cake with melted butter instead of oil. I was curious to see how it turned out so I made it again with melted butter. The result was pretty good.]

Ingredients :
1 ½  tbsp instant coffee powder*
¼  cup boiling water
1 cup all purpose flour (maida)
½  tsp baking soda
1 pinch salt
1 cup sugar
½  cup oil (OR ½ cup melted butter)
2 tbsp honey
1 ½ tsp vanilla essence
1 cup milk (room temperature)

*If you are using 100% pure coffee powder like Nescafé Classico, use 1½ tbsp. However if you are using a coffee-chicory blend like Nescafé Sunrise Premium instant coffee powder, use 3 tbsp, since it is milder than pure coffee.

Method:
Dissolve coffee powder in boiling water and keep aside.
In a bowl combine flour, baking soda and salt.
In a separate large bowl, mix sugar and oil. Add the coffee solution, honey and vanilla and mix well. Add flour mixture little by little and mix well. Pour milk a little at a time into this and mix thoroughly making sure no lumps are formed. [If you are using melted butter instead of oil you will have to mix harder. You can use a handheld electric mixer if you can't get rid of the lumps].

Grease a large microwave safe bowl  liberally (or line with parchment paper) and pour the batter in it, such that it fills 2/3rd of the dish or less. Microwave uncovered for 8 to 9 minutes. [The cake will not be completely baked but will have moist spots all over].
Switch the microwave off and leave the cake untouched for 10 to 15 minutes. If you want to invert the cake, let the cake cool for another 30 mts.

Note :
1. Cooking time may vary depending on the microwave.
2. There will be moist spots specially in the center, which will be taken care of during the standing time. If you wait till the cake becomes completely dry before turning the microwave off, then the cake may become rubbery. This is because the cake continues to cook even after you turn the microwave off, by the heat generated within it.
3. If you store the cake for a few days, it may turn dry and hard. If that happens, just microwave the slice of cake for a few seconds and consume immediately.
4.If you are using melted butter instead of oil, the cake may need an additional minute of baking.

Sprinkle powdered sugar on top or enjoy with a dollop of vanilla ice-cream.

The cake exudes a wonderful aroma when it's being cooked in the microwave. Coffee-lovers are so going to love this smell!

More egg-less microwave cake recipe -
Eggless Microwave Chocolate Cake.
5 Minute Microwave Oreo Cake