2 tb Flaxseeds
1/2 c Unfiltered apple juice
2 c Unbleached white flour
1 c Whole-wheat pastry flour
1 c Unsweetened cocoa powder
1 tb Baking powder
2 ts Baking soda
1 ts Ground cinnamon
1 ts Salt
1 1/2 c Soy milk
1 1/4 c Maple syrup
3/4 c Canola oil
2 tb Pure vanilla extract
1 tb Cider vinegar
1 Recipe Mocha Cream Filling
(see separate recipe)
1 Recipe Glossy Chocolate
-Icing; (optional)
(see separate recipe)
12 SERVINGS DAIRY-FREE
This cake can go from “merely delicious” to “extraordinary” by splitting
the layers as described in the Cherry-Filled Lemon Cake recipe and making
four cream-filled layers. If you do this, be sure to double the Mocha Cream
Filling recipe.
Preheat oven to 350 F. Grease two 9-inch round cake pans. In coffee grinder
or small food processor, grind flaxseeds. Transfer to blender along with
apple juice. Let mixture soak 5 minutes.
Meanwhile, in large bowl, sift both flours, cocoa powder, baking powder,
baking soda, cinnamon and salt.
To mixture in blender, add soy milk, maple syrup, oil, vanilla extract and
vinegar and blend thoroughly. Gradually add maple syrup mixture to flour
mixture and mix well with rubber spatula.
Divide barter between prepared pans. Bake until cake pulls away from sides
of pan and is firm with a little spring to the touch, 25 to 30 minutes. Let
cool for 10 minutes in pan. To remove from pan, run knife around edge of
pan and turn cake our onto wire rack. Cool completely.
Reserve best cake layer for top. Place other layer upside-down on serving
plate and spread with Mocha Cream Filling. Top with remaining layer and
gently press into place. If desired, pour Glossy Chocolate Icing onto
center of cake. Using metal spatula, spread icing over sides and top of
cake. Let stand 10 minutes to set.
PER SLICE: 549 CAL.; 8G PROT.; 25G TOTAL FAT (6G SAT. FAT); 81G CARB.; 0
CHOL.; 465MG SOD.; 7G FIBER
Yields
12 servings