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Chocolate Cake Supreme—
baking with and without wheat flour
The batter resembles a pudding. It is thick and airy. The cake is delicious with and without frosting. |
| | Time: 50 minutes
Let it cool at least an hour before frosting
Choose: 3 cups kamut flour
or 3 1/2 cups whole wheat pastry flour
or 4 cups spelt flour
2 tablespoons baking powder
1/2 teaspoon sea salt
5 tablespoons flax seeds or Fortified Flax*
1/3 cup apple or cherry or raspberry juice
2/3 cup water
1 tablespoon vanilla
1 cup maple syrup
1/2 cup canola oil
1 cup vanilla soy milk or rice dream drink
Choose: 8 ounces Rapunzel organic bittersweet chocolate or 2 cups Sunspire malted or Barats non dairy chocolate chips
1 1/2 cups vanilla soy milk or rice dream
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Preheat the oven to 350 degrees. Combine flour, salt, and baking powder
in a large mixing bowl. Grind flax seeds to a powder in a blender. *
(Do not grind Fortified Flax; add it directly to the blender or food
processor). Add juice, and water and process 30 seconds, till
gelatinous. Add vanilla, maple syrup, and canola oil, and blend
briefly. Add these wet ingredients to the dry ingredients in the mixing
bowl. In a sauce pan, melt the baking chocolate or chips in soy milk.
Stir constantly to avoid burning the chips. They do melt quickly. Add
the melted chocolate chips to the other ingredients in the large mixing
bowl. Stir all of the ingredients together. Taste the batter.
(Optional-melt more chocolate chips and add them to the batter for a
richer chocolate flavor, if desired.) Transfer the batter to a 9x13x2
inch lightly oiled, glass baking pan. Bake 40 minutes. Cool on rack
before frosting.
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