Dairy Egg and Nut Free Chocolate Cake

By maredan

Ingredients

• For the Egg Substitute
• 750 * 750 millilitres (3 cup) water
• 75 * 75 millilitres (1/3 cup) flax seeds
• For the Cake
• 430 * 430 millilitres (1 3/4 cups) unbleached all-purpose flour, sifted
• 10 * 10 millilitres (2 teaspoons) baking powder
• 1 * 1 millilitre (1/4 teaspoon) salt
• 310 * 310 millilitres (1 1/4 cups) sugar
• 180 * 180 millilitres (3/4 cup) cocoa powder, sifted
• 125 * 125 millilitres (1/2 cup) vegetable oil
• 5 * 5 millilitres (1 teaspoon) cider vinegar or white wine vinegar
• 125 * 125 millilitres (1/2 cup) egg substitute
• 250 * 250 millilitres (1 cup) soy beverage
• 5 * 5 millilitres (1 teaspoon) vanilla extract
• For the Ganache
• 335 * 335 grams (12 oz) semi-sweet chocolate, chopped
• 180 * 180 millilitres (3/4 cup) chocolate or plain soy beverage
• 60 * 60 millilitres (1/4 cup) corn syrup

Details

Servings 10

Preparation

Step 1

Directions
For the Egg Substitute

1. In a saucepan, bring the water and flax seeds to a boil. Reduce the heat and simmer for 30 minutes. Strain immediately, collecting the goopy liquid and separating it from the seeds. Let cool slightly, then refrigerate until lukewarm.

For the Cake

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
2. In a bowl, combine the flour, baking powder and salt. Set aside.
3. In another bowl, beat the sugar, cocoa powder, oil and vinegar with an electric mixer for about 3 minutes. Add the egg substitute and beat until smooth. Add the dry ingredients, alternating with the soy beverage and vanilla.
4. Pour the batter into the cake pan. Bake until a toothpick inserted in the centre comes out clean, about 55 minutes.
5. Let cool slightly. Unmould and let cool on a cake rack.

For the Ganache

1. Put the chocolate in a bowl. Set aside.
2. In a saucepan, bring the soy beverage and corn syrup to a boil. Pour over the chocolate in the bowl. Let sit for 1 minute while the chocolate melts.
3. Whisk the chocolate mixture until smooth. Cover and refrigerate until the ganache is cold but still spreadable, about 1 hour. If necessary, soften by warming briefly in a microwave oven.

For Assembly

1. Cut the cake horizontally in two. Ice the middle and outside with the ganache.
2. Note: Pour the remaining egg substitute into ice-cube trays and freeze: 1 cube is equivalent to 1 egg.