LOW PROTEIN CAPPUCCINO COFFEE CAKE

Preheat the oven to 180°C/160°C fan/gas mark 4.

Butter and line the base of two deep 20 cm (8 inch) sandwich cake tins.

Measure all the cake ingredients, except the coffee and the Egg Replacer, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Then fold in the egg replacer until fully incorporated. (Try not to over fold)

Divide the mixture evenly between the 2 prepared tins and level the tops.

Bake in the preheated oven for about 25 – 30 minutes - until golden brown, shrinking away from the sides of the tin.

To make the icing - mix the butter and sugar together in a mixing bowl and beat together until smooth. 

Beat in the dissolved coffee and divide into 4. When the cake is cold, sit one base on a cake stand and spread with  half of the icing.

Now place the other cake on top and spread the remaining icing.

Finishing it swirl to give an attractive finish.