Put the coffee in a small cup and add boiling water. Mix well to dissolve coffee and set aside.
Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
Cream the butter and the sugar, then add the vanilla. Whisk this into the yogurt mixture with the coffee.
Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until combined.
Pour into a lined baking tin and bake at Gas Mark 4 (350f / 180c) for 45-50 minutes. Remove from the tin and allow to cool.
If you are icing the cakes, allow them to cool completely. Mix the butter with the icing until you have a smooth buttercream, then mix the dissolved coffee in. Put half on both cakes, then sandwich together. Dust with cocoa, chocolate shavings or decorate with walnuts or pecans.
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