Fluffy Chocolate Cake

This cake was so delicious!

You will need:

• Cake tin or 2

• Mixing bowl

• measuring cups and spoons

• electric mixer

• sieve

• Time: 1 hour

Dry ingredients

• 2 cups self-raising flour

• 1 1/4 cup of sugar

• 2 teaspoon baking powder

• 1/2 teaspoon cream of tartar

• Pinch of salt

• 2/3 cup of cocoa powder

Wet

• Brine from one tin of chickpeas (aqufaba)

• 1 teaspoon vanilla extract

• 1 cup of plant-based milk

• 1 teaspoon apple cider

• 1/2 cup of oil of your choice

Directions:

1. Preheat oven to 180°C.

2. In your mixing bowl, sieve in all your dry ingredients.

3. In a separate mixing bowl beat up your aqufaba for a good 5 or more minutes until it becomes fluffy and resembles egg whites. Add the rest of the wet ingredients to the beaten mixture and fold this into your dry ingredient mix.

4. Divide your mixture into each of your cake tins and bake for 30-35 minutes testing with a knife to see if ready by inserting a thin blade into the cake and if it comes out clean the cake is ready.

5. Once ready, remove from tins and allow to cool before icing. I would highly recommend a good amount of jam such as apricot or strawberry to go in between the two layers of cake