Midnight Cake Recipe

Name: Midnight Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar; 12 cup cold coffee; 13 cup vegetable oil; 34 cup sugar; 1 12 teaspoons vanilla extract; 13 cup cocoa; 1 34 cups flour; 34 teaspoon baking powder; 12 teaspoon baking soda; 2 tablespoons instant coffee

Servings: persons

1 cup soymilk
1 teaspoon apple cider vinegar
12 cup cold coffee
13 cup vegetable oil
34 cup sugar
1 12 teaspoons vanilla extract
13 cup cocoa
1 34 cups flour
34 teaspoon baking powder
12 teaspoon baking soda
2 tablespoons instant coffee

1
Preheat the oven to 350.
2
Mix the apple cider vinegar into the soy milk with a whisk.
3
Set aside to curdle for ~10 minutes.
4
In a separate bowl, mix the oil, sugar, coffee, and vanilla together until combined.
5
Add the soy milk mixture.
6
Mix well.
7
Add dry ingredients to the bowl and mix until smooth--no lumps.
8
Pour batter into a lined or oiled cupcake tin (muffin tin, whatever tin you have).
9
Bake for 20-25 minutes or until firm to the touch and an inserted knife comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar, 12 cup cold coffee, 13 cup vegetable oil, and more.

Yes, Midnight Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Midnight Cake

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