Updated: Sep 24, 2018
The best thing about this Cinnamon Chocolate Cake is how good it tastes. Cinnamon adds an extra layer of flavour to this moist chocolate cake. Uncomplicated and perfect in its simplicity. And better yet, it’s really not complicated to make at home.
175g softened dairy free butter
175g golden caster sugar
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp unsweetened almond milk
4 tsbp of dairy free chocolate spread (we used So free Organic Rich Dark Chocolate Spread from Plamil Foods)
Handful of flaked almonds for decoration
Pre-heat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter and sugar in a bowl until pale. Add eggs, one at a time, and beat until well-combined. Sift flour, cinnamon and baking powder together. Fold into butter mixture alternately with almond milk until well-combined. Spoon half the mixture into prepared pan and smooth the surface. Spoon the chocolate spread on top, swirl a few times with a skewer. Top with the remaining mixture, then smooth to cover the chocolate spread.
Sprinkle with the almonds. Bake for 1 hour or until a skewer inserted comes out clean. Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Enjoy!
This cake is my new best friend – reliable yet surprising, simple yet impressive.
Note – post not sponsored/affiliated with So free Organic Rich Dark Chocolate Spread from Plamil Foods