This recipe is an excerpt from my cookbook 'Sweet Simple Cooking' which you can get HERE. I wanted to share this mouth-watering, eye-opening fudgy chocolate chip cake with you as it's my absolute FAVE to bake for friends or for myself (who doesn't love a good chocolate cake with vegan nutella and biscoff or speculoos all for themselves?). Let's get baking!INGREDIENTS:
2 cups self-raising flour
1 cup unrefined cane sugar
1tsp baking powder
1tsp baking soda
1/2tsp salt
2tbsp cocoa powder
1,5 cup rice milk
2tsp vanilla extract
1,5tbsp apple cider vinegar
1,5 chia egg (1,5 tbsp chia to 6tbsp water)
Handful vegan chocolate drops
2tbsp vegan nutella
1/2 cup speculoos
HOW TO:
Preheat the oven to 180°C and line a round baking tin with non-stick baking paper. Make the chia egg by combining chia seeds with water. Set aside for 10 minutes.
In a bowl, mix the flour, cane sugar, baking powder, baking soda, salt and cocoa powder. In another bowl, mix rice milk with apple cider vinegar and vanilla extract.
Add the wet ingredients to the dry and give it a quick mix. Then add the chia egg and blend until any clumps have disappeared. Lastly, mix in the chocolate drops.
Pour the mixture into the baking tin and let it bake in a preheated oven for 30 minutes.
To make the topping, crumble the speculoos in a mug. Check if the cake is ready by inserting a toothpick, if it comes out clean the cake is ready. Leave it to cool down for 5 minutes. You want to smear on the nutella whilst the cake is still warm so it melts nicely. Sprinkle on the crumble and your cake is ready to be served.
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