(Rated 5 out of 5 based on 1 rating)

Moist freezable coffee loaf

by - https://thebatchlady.com/r/3470/

This coffee loaf is the perfect afternoon treat. Perfect to have in the freezer sliced up for when you need it.

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • Softened butter
    180 g
  • Sugar
    1 cup (200 g)
  • Plain flour
    1.75 cups (193 g)
  • Baking powder
    1 tsp
  • Salt
    0.5 tsp
  • Eggs
  • Milk
    0.75 cups (180 ml)
  • coffee granules dissolved in 1 tbsp of boiling water
    3 tsp


  1. Cream the softened butter and sugar together.

  2. Add in ½ the flour, the salt and the baking powder and half the eggs and mix together.

  3. Next add the remaining eggs and flour along with the milk and dissolved coffee.

  4. Mix until fully combined.

  5. Line a 2lb loaf tin and add the mixture to it.

  6. Bake for approximately 1hr and 10 min at 170°C. Ovens vary so best to check this with a cake skewer to check it’s cooked through.

  7. Ready for the Freezer

    Allow to cool before carefully slicing and freezing. I slice this loaf but keep the loaf together so that it does not suffer freezer burn. You can even add small slice sized pieces of baking parchment in between each slice, so they are easily removed if you want individual portions.

  8. Ready to Eat

    Simply remove the slices you want; these should defrost in 30 minutes at room temperature.


  1. when I click on the print option there is a button at the top marked nutrition but clicking on it does nothing to the recipe.

    1. Hi Helen
      Thanks for commenting – my recipes don’t have the nutritional values currently but it’s something that’s coming to my upgraded website soon. I hope you enjoy the coffee loaf!

    2. Hi! Was going to give this recipe a go but don’t see the amount of coffee to use or is it just a cake to eat with a cup of coffee? Thanks x

    3. Sorry about that Anne, i have just added in how much coffee to the ingredients list. Thank you for flagging this up! Happy baking

    1. Hi Tracey, it’s brilliant you’re giving this a go if you haven’t done much before. Generally granulated sugar or caster sugar are used for baking but you can use any other – brown sugars tend to give a richer flavour. The cups are the easiest way to cook as it saves you weighing out ingredients and all my recipes are based on them to save time. Cups are a standard measure and if you want to get a set they’re available on Amazon directly or you can link to them through my ‘shop’ page on this website.
      Have a look out for my video on using cups, coming out later this week! Good luck with it.

  2. I made this cake from your recipe in the Sun paper. It came out perfect, skewer came out clean when tested but when I sliced the cake the texture inside was not like previous cakes and it looked like is was not cooked properly

    1. Oh sorry to hear that. It may be that the melted chocolate is making the cake look undercooked, or it could be your oven as ovens vary a lot in temperature so it may just need a little longer In the oven. Hope this helps!

  3. I had the same thing happen .
    I followed the sun recipe and skewer came out clean as if it was cooked and it wasn’t inside binned it and it doesn’t say anything about melting the chocolate
    I won’t bother trying it again

    1. Thank you for letting us know. We have have a retest of the recipe and see what changes need made!

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