Friday, April 26, 2013

Fudgey Chocolate Chip Cake

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
ground flaxseed
I encourage you to... get to know your flaxseeds. They are awesome. Flaxseeds make an incredible binder for all of your favorite baked goods. And they work out cheaper than eggs, as long as you find an inexpensive place to buy them. The best price I've found in Israel is at the Nizat HaDuvdevan chain, where they sell flaxseed for about 7 shekel/kg (give or take, I don't remember exactly at the moment!). I grind them right before use, in my coffee grinder.

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


  1. Nice! I've been doing eggless baking for a while. Besides things like meringue, there's really nothing that needs eggs, and I'm really willing to live without meringue.

  2. me too. i would never miss meringues! thanks for stopping by!

  3. What is flaxseed in Hebrew? And what's it's purpose?

    1. Hi Fern! Flaxseed is "peeshtan" an Hebrew. As I mentioned in the post, I use flaxseed as a binder in place of eggs when I'm baking. It works especially well when ground and mixed with hot water, as I described in the recipe.
      Thanks for stopping by!

  4. Excellent - I am so ready to try eggless baking with recipes that include things available in Israel. I shall be following this series with eager interest. Thanks.

    1. A pleasure! I'm so glad you'll be getting on the eggless baking train! :-) (All ingredients in my recipes are available in Israel. If something is not, then I will make that known)


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