Atayef-Inspired Ethiopian Coffee Cardamom Cake

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist cake infused with Ethiopian coffee and cardamom flavors, inspired by the rich coffee culture of Ethiopia and perfect for an aromatic dessert. This Ethiopian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Ethiopian cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
2 tablespoons instant coffee granules
1/4 cup hot water
2 large eggs
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons powdered sugar for dusting (optional)

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Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Step 2: In a small bowl, dissolve 2 tablespoons instant coffee granules in 1/4 cup hot water, stirring until completely dissolved; set aside to cool.
Step 3: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1 teaspoon ground cardamom.
Step 4: In another bowl, beat 2 large eggs with 1/3 cup vegetable oil, 1/2 cup milk, 1 teaspoon vanilla extract, and the cooled coffee mixture until smooth.
Step 5: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined, being careful not to overmix.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Dust the top with 2 tablespoons powdered sugar before serving if desired.