Chocolate Flaxseed Cake Food

KETO HERSHEY'S CHOCOLATE FLAXSEED FLOUR CAKE

Steps:

• Preheat oven to 350F
• Grease a 9-inch round cake pan or a 9x9 square pan.
• In a small saucepan, melt coconut oil over low heat.
• Whisk in cocoa powder and instant coffee and set aside.
• In a small bowl, mix together flaxseed meal that has been measured and sifted, coconut flour, baking soda, baking powder, and salt.
• Using an electric mixer, beat the eggs, vanilla extract and sugar substitute until well combined.
• Add coconut oil /cocoa mixture to eggs and beat until well combined.
• Next add flaxseed meal to the mixture and beat on low until well incorporated.
• Then add almond or coconut milk, water and combine until fully mixed.
• Allow batter to sit for 5 minutes then stir one last time before adding the batter to the greased baking pan.
• Bake the cake for 25-30 minutes or until an inserted toothpick comes out clean.
• Allow the cake to fully cool then sprinkle the confectioners sugar to the surface of the cake.
• Store cake in the refrigerator for 5 days or freeze for up to 3 weeks.

CHOCOLATE FLAXSEED CAKE

Steps:

• Add flour, cocoa powder, baking powder, sugar, and salt to a microwave safe mug. Mix.
• In a separate dish, combine milk and flaxseed to create a "flax egg". Let sit for ~2 minutes.
• Add flax egg, oil, and vanilla extract to the dry ingredients and stir until just combined.
• Microwave on high for 60-75 seconds, or until slightly puffed up and top springs back when lightly touched.
• Serve immediately with fresh berries, powdered sugar, and/or a dollop of your favorite plant-based ice cream or whipped cream.

A GOOEY, DECADENT CHOCOLATE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

CHOCOLATE-FLAXSEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix milk and vinegar together in a small bowl. Let sit until curdled, about 5 minutes.
• Mix flour, sugar, ground flax seeds, cocoa powder, baking soda, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture; add milk-vinegar mixture, coffee, eggs, and vegetable oil. Beat with an electric mixer until batter is well mixed.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CHOCOLATE SUPER FLAX CUPCAKES

Steps:

• Whisk together first 7 ingredients until thoroughly combined.
• Add in remaining ingredients and stir until combined.
• Spray some cupcake liners with nonstick cooking spray and immediately spoon in the batter. Don't let it sit for too long otherwise it can get really thick.
• Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. Cool and enjoy.
• Note: Makes 6 cupcakes. Each cupcake has 4 teaspoons of ground flaxseed, about 2.13g of Omega 3s, and about 140 calories. If not sweet enough for you, you can add more stevia or sugar or use fruit juice instead of water.

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.