Egg, dairy and nut-free chocolate cake
Egg, dairy and nut-free chocolate cake
Ingredients
- 3 cup (750 ml) water
- 1/3 cup (75 ml) flax seeds
- 1 3/4 cups (430 ml) unbleached all-purpose flour, sifted
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1 1/4 cups (310 ml) sugar
- 3/4 cup (180 ml) cocoa powder, sifted
- 1/2 cup (125 ml) vegetable oil
- 1 teaspoon (5 ml) cider vinegar
- 1/2 cup (125 ml) egg substitute
- 1 cup (250 ml) soy beverage
- 1 teaspoon (5 ml) vanilla extract
- 12 oz (335 g) semi-sweet chocolate, chopped
- 3/4 cup (180 ml) chocolate or plain soy beverage
- 1/4 cup (60 ml) corn syrup
Instructions
- In a saucepan, bring the water and flax seeds to a boil. Reduce the heat and simmer for 30 minutes. Strain immediately, collecting the goopy liquid and separating it from the seeds. Let cool slightly, then refrigerate until lukewarm.
Egg, dairy and nut-free chocolate cake