I've been doing eggless baking for a while now, and I'm pretty sure it's a good way to go. While there may be room in our diets for eggs (please don't slam me, vegans!), I have come to believe that the average family relies on eggs a lot more than necessary.
I am going to encourage everyone to consider baking more eggless baked goods. It is so easy to do, and most people have no idea that they are eating anything "different" when they eat my baked goods. They are usually surprised to discover that I've left out the eggs!
|bulk whole flaxseeds|
Today I threw together a chocolate chocolate chip cake for our Shabbat dessert. It was pretty easy, and it's so satisfyingly chocolatey!
Fudgey Chocolate Chip Cake
4 T. ground flaxseed
1/4 cup boiling water
1/2 tsp vanilla extract
1 cup lukewarm coffee (not too strong)
1 cup sugar
3/4 cup cocoa
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 bag chocolate chips
Note: if you are using commercial vanilla extract, it isn't as strong as the homemade kind. so you may want to use more.
First combine flaxseed with boiling water, stir, then allow to cool for 10 min. Add everything else, and mix well (super easy if you have a mixer). Pour into a cake pan and bake at 190 C for about 35 min.
The pan in the picture is 8" X 12" (approx). And yes, it is disposable, because I don't have any good cake pans at the moment. So if anyone wants to surprise your favorite blogger with something - I need stainless steel baking pans!
Have a wonderful Shabbat!
|chocolate chocolate chip cake before it went into the oven|