Air Fryer Coffee Cake

This air fryer espresso cake is gentle, wealthy and filled with flavour – a moist, tender and richly flavoured coffee-cocoa base, topped with a easy, whipped espresso frosting.

It’s made in a small tin, which provides it a compact measurement that cooks completely within the air fryer and is right for sharing in beneficiant slices.

The sponge begins with a liquid base of oil, milk, egg and golden syrup, which retains it moist and helps spherical out the depth of the espresso and cocoa.

Collectively, the cocoa powder and immediate espresso give the sponge a deep, nearly espresso-like flavour that’s warming and sturdy with out being bitter.

Self-raising flour and just a little bicarbonate of soda give the cake its physique and raise.

As soon as whisked collectively, the batter is easy and pourable, making it simple to switch right into a lined tin.

A pleated foil lid helps defend the floor within the direct warmth of the air fryer, making certain a superb rise and a fair bake.

The cake bakes slowly at a decrease temperature than a standard oven, which works properly within the enclosed air fryer area and helps stop the cake from drying out.

After 45 minutes, you get a wealthy, springy sponge with a robust espresso aroma and a well-developed flavour.

The frosting brings one other layer of espresso, this time in a candy, creamy kind.

The buttercream is made with salted butter, icing sugar, milk, vanilla and extra immediate espresso, crushed to a thick, spreadable texture with loads of flavour.

Chopped walnuts make a basic completion, including crunch that enhances the wealthy sponge and funky frosting.

This recipe exhibits how properly a daring, flavour-packed cake can work in an air fryer.

It’s superb for if you need one thing indulgent however don’t wish to change the oven on, and the deep coffee-cocoa notes make it particularly satisfying.

My husband is a espresso addict and he adores this cake.

Learn on for the complete recipe with detailed directions and a useful {photograph} for each step. And when you have any questions, simply depart me a remark. Get pleasure from!

Directions

Make the sponge

Grease a 6-inch spherical baking tin and line the underside.

Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl.

Whisk collectively

Add the flour, cocoa, immediate espresso and bicarbonate of soda.

Whisk to mix till lump free.

Spoon the combination into your ready baking tin.

Preheat the air fryer in keeping with the producer’s directions. Mine defaults to 4 minutes at 205C.

Fold a pleat into a bit of foil and canopy the highest of the tin with it.

Place the cake tin within the air fryer basket. Set it to 150C and bake for 50 minutes.

Place the tin on a cooling rack for a couple of minutes, then raise the cake out of the tin to chill on the rack utterly.

Make the frosting

Put the icing sugar, espresso, salted butter, milk and vanilla right into a bowl.

Beat with an electrical whisk till creamy and easy. 

Unfold on prime of the cooled cake with a spoon, forming peaks and swirls. Optionally, scatter with chopped walnuts to brighten.

Slice with a pointy knife.

As soon as you’ve got given my recipe a go, I might love you to come back again and depart a remark letting me know the way yours turned out.

I might like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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