vegan chocolate cake We’ve been in awe of the ability of flax meal to replace eggs while adding good for you omega 3s and fiber. Flax has a flavor of its own, though, and does its magic best when it can hide behind other strong flavors, like the chocolate and coffee in this recipe. This is an excellent dessert if you’re short of eggs or have a family member with an egg allergy, or if you’re baking for your best vegan friends.—S.R. dairy-free
1 1/4 cups ( 8 3/4 ounces) granulated
1 cup ( 7 1/2 ounces) brown sugar
1 cup ( 7 ounces) vegetable oil
2 tablespoons (1/2 ounce) flax meal
6 tablespoons ( 3 ounces) water
2 teaspoons vanilla
3/4 cup ( 2 ounces) cocoa, sifted after
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3 cups ( 12 3/4 ounces) King arthur
unbleached all-Purpose Flour
2 cups ( 16 ounces) brewed coffee
1 cup ( 6 ounces) semisweet chocolate
chips, or coarsely chopped semisweet
comes out dry and the top springs
back when touched gently.
CaKe: Preheat the oven to 350°F. Generously grease a 10" bundt-style or tube pan.
In a large mixing bowl, combine the white
and brown sugars, the oil, flax meal,
water, and vanilla, and beat at medium
speed for 1 minute, until smooth. In a
medium-sized bowl combine the cocoa,
baking soda, baking powder, salt, and
flour. Add the dry ingredients to the
sugar and oil mixture alternately with the
warm coffee, beating steadily to make a
smooth, thin batter.
Spoon the batter into the pan, and
sprinkle the chocolate chips on top. Use a
spoon or your fingers to barely submerge
the chips in the batter; they'll sink and
float at random, which is OK.
toPPing: As soon as the cake is
out of the oven, gently sprinkle
it with the dark and white
chocolate. Allow it to rest for
several minutes to soften the
chips, then swirl the chips onto
the cake with a butter knife,
spreading and smearing chocolate over the top of the cake.
Loosen the sides of the cake from
the pan, and allow it to cool. Remove
it from the pan, and set it on a serving
plate, iced-side up. Dust with confectioners'
sugar, if desired. This cake keeps several days at room temperature, covered, and also freezes well. Yield: 16 servings.
Bake the cake for 40 to 50 minutes, or
until a cake tester inserted in the center
oPtional glaze: Instead of the chopped chocolate topping, allow the cake to
cool for at least 20 minutes, then remove it from the pan. If it sticks, place the pan on a
warm burner to loosen and release the cake. Melt the glaze ingredients (semisweet and
white chocolates) in the top of a double boiler, then swirl them over the cooled cake.
Nutrition information per serving (135g): 469 calories, 6g protein, 69g carbohydrates, 22g fat, 0g fiber, 7g saturated fat, 0g trans fat,
1mg cholesterol, 225mg sodium, 46g sugars, 0mg vitamin C, 4mg iron, 93mg calcium. Weight Watchers PointsPlus®: 14 points.