Dairy Free, Egg free and Nut Free Chocolate Cake

Name: Dairy Free, Egg free and Nut Free Chocolate Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 750 ml (3 cups) water; 75 ml (1/3 cup) flax or chia seeds; 430 ml (1 3/4 cups) unbleached all-purpose flour; 10 ml (2 tsp) baking powder; 1 ml (1/4 tsp) salt; 310 ml (1 1/4 cups) sugar; 180 ml (3/4 cup) cocoa powder, sifted; 125 ml (1/2 cup) vegetable oil; 5 ml (1 tsp) cider vinegar or white wine vinegar; 125 ml (1/2 cup) egg substitute; 250 ml (1 cup) soy beverage; 5 ml (1 tsp) vanilla extract; 335 g (12 oz) dark chocolate, chopped; 180 ml (3/4 cup) plain or chocolate soy beverage; 60 ml (1/4 cup) corn syrup

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Preparation 15 MIN

Cooking 1 H

Chilling 3 H
Servings 10

Ingredients
Preparation

Ingredients

Egg Substitute

750 ml (3 cups) water
75 ml (1/3 cup) flax or chia seeds

Cake

430 ml (1 3/4 cups) unbleached all-purpose flour
10 ml (2 tsp) baking powder
1 ml (1/4 tsp) salt
310 ml (1 1/4 cups) sugar
180 ml (3/4 cup) cocoa powder, sifted
125 ml (1/2 cup) vegetable oil
5 ml (1 tsp) cider vinegar or white wine vinegar
125 ml (1/2 cup) egg substitute
250 ml (1 cup) soy beverage
5 ml (1 tsp) vanilla extract

Ganache

335 g (12 oz) dark chocolate, chopped
180 ml (3/4 cup) plain or chocolate soy beverage
60 ml (1/4 cup) corn syrup

Preparation

Egg Substitute

In a small saucepan, bring the water and flaxseed to a boil. Simmer over low heat for 30 minutes. Drain the mixture, keeping only the viscous liquid coming from the seeds. Let cool.

Cake

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.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, whisk together the sugar, cocoa powder, oil and vinegar with an electric mixer for about 3 minutes. Add the egg substitute and beat until well blended. Add the dry ingredients alternately with the soy beverage and vanilla.
Pour the batter into the pan. Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Let cool before unmoulding and let completely cool on a wire rack.

Ganache

Place the chocolate in a bowl. Set aside.
In a small saucepan, bring the soy beverage and corn syrup to a boil.
Pour over the chocolate and let melt for 1 minute. Whisk until the ganache is smooth. Refrigerate for about 1 hour or until the ganache has thickened and is spreadable. If needed, soften quickly in the microwave oven.