Tuesday, January 24, 2012

Chocolate Birthday Cake (January 24, 2012)

It started out as cupcakes...

But today, I needed a cake. A LARGE cake. So, here is my vegan, pretty much allergy-free chocolate cake...

  8T. ground flaxseed + 2.5 c. boiling water
  1.5 c oil (I used canola, use what you want) - this sounds like a lot, it is a huge cake!
  4cups raw sugar
  2 t. vanilla extract
  2 c. lukewarm, prepared instant decaf coffee or orange juice
  3 c. whole wheat flour
  3 c. cocoa (I've cut this back to 1.5 cups and the result is not as rich, but it works out "fine")
  1/4 t. salt
  1.5 t. baking powder

First combine the ground flaxseed with boiling water. Mix it well and let it rest 5-10 min. Add other liquid ingredients (+ sugar) and mix really well. Then add the dry ingredients. Mix well.
Fill up a super huge cake pan or 2 normal huge pans, or 4 round cake pans. Bake at 350 F for about 60 min. When done (test with a toothpick), remove from the oven and dot the top of the cake with squares of chocolate. Tent the pan with foil, and allow the chocolate to get soft. Spread it around the top of the cake. Allow to cool and serve!
Enjoy, and don't feel so guilty about serving this - it must be a celebration, anyhow! It is whole wheat, after all. Just NOT health food.

This is what was left by the time I remembered to snap a picture!

1 comment:

  1. I rarely bake but yesterday I was inspired by an Israeli nurse on my FB page who posted Tehina cookies and I've eaten those type before - they will melt in your mouth! Hers were milchig and I was actually surprised she posted a fattening food as she had a Bariatric Surgery and now leads workshops on Cognitive Thinking and Eating. I've never net her but thatt picture had many of us drooling.
    So I fooled around with her recipe to make it seem "healthier" and used what ingredients I had on hand and didn't do cookies but rather tehina mini-muffins.
    They are yummy to me and since I nade them for me who cares what I put in them!
    My version was:
    21/2C flour (oat flour and rye)
    1C honey (mine was hard so I used a little boiled
    water to help dissolve it)
    Olive Oil -a splash splash
    1 1/4C Tehina (not from salads!)
    1 packet Baking Powder
    A little fig liqueur

    It yielded 41 mini-muffins. Bakes at 170-200C in my toaster oven. A little dry but I like them.


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