Cinnamon cake - my beloved... and where it all started...

That's the type of cake I love the most! Very comforting and the smell is just incredible... That cake is a real hit at my workplace, it's great as a simple birthday treat (you can top it with lots and lots of chocolate) and its biggest advantage is... that it's very simple and quick to make. You can make it in the evening, after work and what I usually do, is to turn the oven off and leave the cake to cool down it in, overnight. Next day morning I just pour a lot of chocolate on top, and it's ready! 

The cake is light and spongy, with a hint of cinnamon, which goes perfectly with a cup of strong coffee. Thick layer of chocolate on top gives it an extra sweetness.

This cake is pretty special to me too. It's really the very first cake that I mastered, tweaked to work, to be just as I want it. It took some "trial and error" effort, some stodgy cakes, some flat as a pancake ones, some really weird tasting ones... but I got there in the end! This cake is my "start line", a start point of my journey, on how to become better baker and cook, on how being in the kitchen became one of my biggest passions in life!

How to make it...

- 4 aquafaba eggs (12 tablespoon aquafaba)
- 100 g white sugar
- 100 g light brown sugar
- 150 ml oil of olive (sunflower oil will do too)
- 200 ml oat or soy milk
- 350 g self-raising flour
- 1 tablespoon cinnamon (if you like cinnamon a lot you can add extra 1/2 tablespoon)
- 1 bar of white or milk vegan chocolate for topping


- Preheat the oven to 180 C. 
- Beat the aquafaba eggs with the whole sugar until creamy consistency, it's best to use electric mixer here, as it takes some time. 
- Beating constantly add gradually first the oil and then the milk. 
- When smooth add the cinnamon and mix until everything is well combined. 
- Gently folding add gradually the flour. 
- Pour the mixture into the circle baking tin (approximately 23 cm in diameter) smoothing the sides and top. 
- Bake for approx. 50-60 minutes - check if it's done with a bamboo skewer, when it comes out dry it's ready. 
- Turn off the oven but don't take out the cake! 
- Leave it in the oven to cool down completely (along with the cooling oven, so there's no sudden temperature drop, or your cake might drop...). 
- When the cake is cold, melt the chocolate and pour it (generously!) on the cake... Enjoy!


You may also like:

     hummingbird bakery     coconut and raspberry slice

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen