Every autumn I find myself drinking coffee topped with cinnamon from the cafe across the road from our bakery. The combination is so warming and reminds me of the autumn I spent in Yemen nearly 20 years ago, where I drank spiced coffee every day. Cinnamon and coffee go wonderfully with chocolate, so I’ve brought them together in an indulgent, autumnal cake that’s also vegan, like everything we make at Cake or Death.
Serves 8-12
lemon juice 1 tbsp
plant milk 300ml, any is fine, I use soy milk
plant-based butter or margarine 150g
golden syrup 3 tbsp
vanilla extract 1 tsp
self-raising flour 250g
cinnamon 2 tsp
mixed spice 1 tsp
fine table salt 1 tsp
cocoa powder 5 tbsp
soft light brown sugar 175g
bicarbonate of soda 1 tsp
cinnamon and coffee beans to decorate
