Buttermilk Salted Caramel Cups (7 x 100g) - Vegan Chocolate - Dairy Free - Gluten Free - Vegan Sweets - Made in The UK

Product Information

Sift all purpose flour and cocoa powder into a mixing bowl. Add white granulated sugar, light brown sugar, baking soda, salt and instant espresso powder. Mix together.

You’ll be able to use this in any recipe calling for buttermilk, in an exact cup for cup replacement. Cocoa powder – I used regular unsweetened cocoa powder here, but dutch processed cocoa would likely work fine.

What can be used instead of applesauce? The applesauce creates moisture in this recipe and also functions as an egg replacer of sorts. You could use mashed bananas in its place but that might result in a little banana flavor whereas applesauce is neutral. Make a cup of vegan buttermilk by adding some lemon juice to a measuring jug and then adding soy milk up to the one cup line. Let it curdle. Leavening agents: This is the baking powder and baking soda. The baking soda will react with the buttermilk that we make to create our rise. Sift all purpose flour and cocoa powder into a mixing bowl and add brown sugar, baking soda, salt and some instant coffee powder.

Whisk the flour, cocoa powder, granulated sugar, baking powder, salt, and cornstarch together in a large bowl. The instant coffee is added in to really bring out more chocolate flavor, but can be omitted if you prefer.It creates extreme richness of flavor and heaps of moisture! It’s a bit more dense than a regular chocolate cake and super fudgy and moist. There is cocoa powder plus a mix of chocolate chips and chocolate chunks. My thought process is: cocoa powder alone equals single chocolate; add chocolate chips and chunks and then we have double chocolate.