little bit safer for the the carb concious than normal chocolate cake, a favourite with my diabetic child.
Preheat oven to 170 degrees celcius and line a springform cake tin.
In a large bowl, whisk together oil and the egg until mixture is frothy. Add vanilla and brown sugar, whisk for 2 or more minutes till mixture is thick and smooth and sugar has been dissolved. Add buttermilk and mix.
Sift flour, baking powder, almond meal and cocoa into the liquid mixture. Whisk vigorously for 1-2 minutes until the batter is smooth. Pour the hot water into batter and whisk again until batter is again smooth.
Pour into the prepared cake pan and tap to remove any air bubbles.
Bake for 18-20 minutes until cake springs back when touched.
Remove cake & sift with powdered sugar before serving.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
I usuallyl double the amounts and bake two cakes (as this isnot a big cake) then sandwich together with some custard or cream and jam.
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