Buttermilk chocolate cake...

Someone told me recently, that I really shouldn't call this cake a "chocolate cake", as it has no chocolate as such, non whatsoever in or on it! Well, it is dark brown, it smells of chocolate and it definitely tastes chocolaty so... I'm sorry, but I will call it exactly that - a chocolate cake (because, to be honest with you, I can't find any other name for it... Can you?). 

This recipe is quite easy, it's one of those where you make everything in a one bowl, just adding things to it as you go. It definitely saves you some washing up afterwards. It keeps well for few days, but I doubt if it will "survive" that long...

How to make it...

- 225 g plain flour
- 1 teaspoon baking powder
- pinch of salt
- 1/4 teaspoon baking soda
- 50 g cocoa
- 200 g caster sugar
- 120 g brown sugar
- 110 g softened vegan butter (like Flora)
- 250 ml vegan buttermilk (or you can make your own by mixing 250 ml oat/soy milk with 1 tablespoon vinegar, put it aside for 5 minutes to sour)
- 1 teaspoon vanilla extract
- 2 aquafaba eggs (6 tablespoon aquafaba liquid)


- Preheat the oven to 180 C. 
- Cream the butter with both sugars, until pale and fluffy. 
- Add the buttermilk and vanilla extract. Mix well together. 
- Add aquafaba eggs and mix again. 
- Add sieved flour, baking powder, soda and salt. 
- Beat until well combined - not more! 
- Transfer your batter into a lined cake tin. 
- Bake for 55-60 minutes, until the cake skewer comes out completely clean and dry. You'll also know when it's ready, when the cake has begun to shrink in slightly, and "move" away from the sides of the tin. 
- Remove from the oven and leave in the tin for few minutes. 
- Transfer onto a wire rack, remove the paper and leave to cool completely.


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