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Wednesday, October 1, 2014

Nanny's Chocolate Cake (vegan)

Nanny's Chocolate Cake (vegan)

Who doesn't enjoy a dessert now and then? One of my favorite desserts is a chocolate cake my Nanny used to make us on special occasions, or when she had a craving. Each time I make this recipe I'm reminded of so many wonderful memories of family and friends. I hope that this recipe can be apart of your social gatherings and bring nostalgia whenever you think of chocolate cake.

Since my Nanny's cake was not vegan, I decided to give it a couple of tweaks and make it deliciously vegan, without altering the taste. I have to admit it still tastes just like Nanny's chocolate cake, but even more moist. Shhh!

Flaxseed mixed with water is a great way to replace eggs in a baking recipe. The ratio is 1 Tablespoon of ground flaxseed, to 3 Tablespoons of water. Make sure you are using ground flaxseed or grind the seeds yourself in a coffee grinder. Whole flaxseeds are not easily digested, which is why it's important to grind them before eating. It's also a great way to add Omega-3 into your diet!



Ingredients

2 cups sugar
1-3/4 cup all-purpose flour
3/4 cup Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 Tbsp ground flax seed (mixed with 6 Tbsp water)
1 cup soy milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions
Heat oven to 350° F. Oil two 9 inch round baking pans. (I use spring form pans).
First mix together 2 tablespoons of flaxseed and 6 tablespoons of water in a separate small bowl, and set aside for 5 minutes.
Mix together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add flaxseed mix, soy milk, oil, and vanilla. Beat together on medium speed mixer for 2 minutes. Stir in boiling water and pour batter evenly into the two prepared pans. The batter will be thin.
Bake for 30-35 minutes or poke cake with a toothpick to see if it comes out clean, letting you know it is ready. Let cakes cool before removing from pans.
Once the cakes are completely cooled, go ahead and frost them. This will make a double layer cake.

Chocolate Frosting:
1/2 cup vegan butter (earth balance is a great brand)
2/3 cup Cocoa
3 cups powdered sugar
1/3 cup soy milk
1 tsp vanilla extract

First melt butter. Stir in the cocoa. Add powdered sugar and soy milk alternating. Stir in vanilla. Add more soy milk if needed. This makes about 2 cups of frosting.

Benefits of Chocolate Cake:
It's cake!

Flaxseed: It is a great source for Omega-3 essential fatty acids. These are the "good" fats that have shown to have heart-healthy effects. In 1 tablespoon of ground flaxseed, it contains about 1.8 grams of plant omega-3s.
It is also a great source of fiber and contains both soluble and insoluble fiber. It doesn't have much of a taste, so add it to your foods or sprinkle it on to get the added benefits.
It has been linked to help against cancer, cardiovascular disease, diabetes, inflammation, and hot flashes.


Enjoy this recipe and make lots of memories with it. Remember to eat responsibly! 



We love and miss you Nanny! Jesus can't come soon enough.