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Moist Egg-Free Chocolate Cake 2017-11-07 https://www.metro.ca/userfiles/image/recipes/gateau-choco-moelleux-sans-oeuf-10682.jpg PT30M PT40M PT1H10M

Chocolate cake:Position the rack in the middle of the oven and preheat the oven to 350°F.Grease a 10 cup (2.5 L) tube cake pan.In a small bowl, combine the ground flax seeds with the water. Set aside.In another bowl, combine the flour, powdered almonds, quick cooking oat flakes, cocoa, baking powder, and baking soda. Set aside.In a large bow, use an electric mixer to mix the brown sugar and oil.Add the vanilla, coffee, and flax seed mixture and mix a bit more.Add the dry ingredients and mix with the electric mixer again. .Add the grated zucchini.Pour into the pan and cook for 40 to 50 minutes or until an inserted toothpick comes out clean.Let cool on a rack for 10 minutes before removing from panChocolate ganache:Pour the chocolate chips into a bowl. Set aside.In a small pan, heat the Belsoy cream until it bowls and immediately remove from the heat. Pour onto the chocolate and wait 1 minute before stirring.Mix with a whip until the chocolate is completely melted and mixed with the cream.Assembly:Spread the ganache on the cake. Top with berries.Tips:This cake is even tastier the next day! If you want to make a nut-free version, you can use 1 ¼ cup of powdered pumpkin seeds instead of the powdered almonds. Simply use a mixer to grind the pumpkin seeds into a powder, but still with a few chunks in it.Source: K pour Katrine

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cake: 3 Tbsp. (45 mL) ground flaxseed + 6 Tbsp. water 1 tasse (250 mL) gluten free flour 1 cup (250 mL) powdered almonds 1/2 cup (125 mL) gluten-free quick cooking oatmeal flakes 1/2 cup (125 mL) cocoa 2 tsp. (10 mL) baking powder 1/2 tsp. (2 1/2 mL) baking soda 1/2 tsp. (2 1/2 mL) salt 1 cup (250 mL) brown sugar 2/3 cup (150 mL) mild olive oil 1 tsp. (5 mL) vanilla 1/2 cup (125 mL) espresso or strong hot coffee 2 cups (500 mL) grated zucchini (about 2 large zucchini) 1 cup (250 mL) Belsoy soy cream 1 1/2 cup (375 mL) dairy-free mini chocolate chips garnish : your choice of berries powdered sugar for dusting

Moist Egg-Free Chocolate Cake

Rate this recipe

5 Votes

servings

0:30

Preparation

0:40

COOKING

1:10

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

cake:

3 Tbsp.
(45 mL)
ground flaxseed + 6 Tbsp. water

1 tasse
(250 mL)
gluten free flour

1 cup
(250 mL)
powdered almonds

1/2 cup
(125 mL)
gluten-free quick cooking oatmeal flakes

1/2 cup
(125 mL)
cocoa

2 tsp.
(10 mL)
baking powder

1/2 tsp.
(2 1/2 mL)
baking soda

1/2 tsp.
(2 1/2 mL)
salt

1 cup
(250 mL)
brown sugar

2/3 cup
(150 mL)
mild olive oil

1 tsp.
(5 mL)
vanilla

1/2 cup
(125 mL)
espresso or strong hot coffee

2 cups
(500 mL)
grated zucchini (about 2 large zucchini)

1 cup
(250 mL)
Belsoy soy cream

1 1/2 cup
(375 mL)
dairy-free mini chocolate chips

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garnish :

your choice of berries

powdered sugar for dusting

Imprimer ma sélection

Preparation

Chocolate cake:

Position the rack in the middle of the oven and preheat the oven to 350°F.

Grease a 10 cup (2.5 L) tube cake pan.

In a small bowl, combine the ground flax seeds with the water. Set aside.

In another bowl, combine the flour, powdered almonds, quick cooking oat flakes, cocoa, baking powder, and baking soda. Set aside.

In a large bow, use an electric mixer to mix the brown sugar and oil.

Add the vanilla, coffee, and flax seed mixture and mix a bit more.

Add the dry ingredients and mix with the electric mixer again. .

Add the grated zucchini.

Pour into the pan and cook for 40 to 50 minutes or until an inserted toothpick comes out clean.

Let cool on a rack for 10 minutes before removing from pan

Chocolate ganache:

Pour the chocolate chips into a bowl. Set aside.

In a small pan, heat the Belsoy cream until it bowls and immediately remove from the heat. Pour onto the chocolate and wait 1 minute before stirring.

Mix with a whip until the chocolate is completely melted and mixed with the cream.

Assembly:

Spread the ganache on the cake. Top with berries.

Tips:

This cake is even tastier the next day! If you want to make a nut-free version, you can use 1 ¼ cup of powdered pumpkin seeds instead of the powdered almonds. Simply use a mixer to grind the pumpkin seeds into a powder, but still with a few chunks in it.

Source: K pour Katrine

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