Light chocolate cake...

We had a little celebration recently, as it was one of my girls' birthday and when your little girl asks you for a chocolate sparkly cake with sprinkles - you deliver! Sparkly sprinkles were the easiest part, as I always I have a lot of different sprinkles at home, and seeing as it was just after Christmas I had little, silver balls in my cupboard, which were perfect for the occasion! 

Now, the chocolate cake part... I've made chocolate cake good few times before and I have few checked and trusted recipes, but... but I wanted to try something different and I wanted a light chocolate cake, which would still have that deep chocolaty flavour, but without that dense texture...

After some look through the Internet, BBC website in particular, I've found what I was looking for - chocolate cake by Mary Berry. Who else will I trust with that all important birthday cake, if not her!? ;) I've adapted her recipe slightly to my own, personal needs - I veganized it and baked it as one whole cake, instead of baking it as two small round cakes, which you sandwich and then decorate with a frosting. But I still had to make it look special...

Baby E loves chocolate, and I mean she really LOVES it! So why not make it look better by decorating it with melted white chocolate instead of milk or dark one? White chocolate created a perfect background for my silver sprinkles, and made a pretty pattern on the cake, which was shaped that way by one of my bound cake tins. "Proof is in the pudding" as they say and it turned out to be a hit with the birthday girl. Cake disappeared within 2 days and I had literally only 3 small slices of it for myself... 

How to make it...

- 190 g self-raising flour
- 150 g caster sugar
- 2 level tablespoons cocoa powder
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon baking powder
- 2 tablespoons golden syrup
- 2 flax eggs (6 tablespoons ground flax seeds plus 6 tablespoons water, whisk together until thick and frothy)
- 150 ml sunflower oil
- 150 ml oat or soy milk


- Preheat the oven to 180 C and grease and sprinkle with cocoa powder, a baking tin of your choice (I used a bound tin of 20 cm circumference).
- Sift the dry ingredients into a large bowl and make a well in the centre. 
- In a big jug combine all the liquid ingredients and the flax eggs, beat well together until it's all a uniform mixture. 
- Add the liquid to your dry ingredients and mix with an electric hand whisk until all is well incorporated. 
- Pour the batter into your prepared tin.
- Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Don't bake too long as your cake will dry out too much! 
- Turn out on a wire rack, remove from the tin and leave to cool.
- You can decorate with some melted chocolate (white or milk one) or just simply dust with some icing sugar.


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