Killer Vegan Chocolate Cake

By Bibigallini

This cake is rich and fudgy like brownies - really good brownies! It's the best chocolate cake ever - vegan or not. Seriously, don't be afraid that there's no eggs, you won't miss them a bit. Even non vegans love this cake!

If you're worried about where to get flax seed meal, just go to Trader Joe's. They sell it already ground up. I think it's Bob's Red Mill, though, so you can find it at other health-food type stores as well.

Ingredients

• 1 1/2 cups raw sugar
• 1 1/2 cups light brown sugar
• 1 1/3 cups whole wheat pastry flour
• 1 1/3 cups all purpose flour
• 1 1/8 cups cocoa powder
• 2 1/4 teaspoons baking powder
• 2 1/4 teaspoons baking soda
• 1 1/2 teaspoons salt
• 7 1/2 Tablespoons flax seed meal
• 9 Tablespoons water
• 1 1/4 cups soy milk
• 1/2 cup Earth Balance vegan margarine, melted
• 1/2 cup canola oil
• 1 1/2 Tablespoons vanilla
• 1 1/2 cups boiling water

Details

Servings 12

Preparation

Step 1

Put water on to boil, prepare 2 - 9" round cake pans by spraying them with non-stick oil/flour spray and covering the bottom of each pan with a layer of waxed paper or parchment, also sprayed. Set oven to 350 degrees Fahrenheit.

In a mixing bowl, combine dry ingredients and mix with a whisk or sift together. Set aside.

In a blender combine flax seed meal and 9 Tablespoons of water and blend on low until well combined. Let stand while you melt the margarine.

To the blender add melted margarine, oil, vanilla, and soy milk. Blend on low just until combined.

Add wet mixture gradually to the dry flour mixture, and mix well. Add the 1 cup of boiling water after mixing all ingredients. The batter will be thin.

Divide equally between prepared pans and bake for about 30 - 35 minutes, or until the cake springs back when lightly pressed.

Let cool completely before removing from pans. Frost with favorite frosting for a delicious double layered cake. This cake has a fudgy-brownie-like texture.