During one of our chats, Champa told me that if I stored it in freezer it would easily stay over a year. I was upset on my wasted goods. Anyway since knowing this, I had again stocked up with enough flax seed meal and have been ever since wanting to try. I remember reading that a fruit cake or a nut cake will balance out the flax seed taste in your cake. However I wasn’t prepared and had to do with whatever reference came up. I remembered this cake that Priya had sent for one of the events and wanted to try it out. So I tried her Chocolate Almond Flax seeds cake.
Eggless Dark Chocolate Cake with Almond Flakes
All purpose flour – 1 cup
Corn flour – 1 tbsp
Sugar – 1/2 cup
Milk – 1/2 cup
Hot water – 1/2 cup
Olive oil – 1/4 cup
Baking Soda – 1 tsp
Baking powder – 1 tsp
Flax seeds meal (grind the flax seeds as fine powder) – 2 tbsp
Hot water – 6 tbsp
Dark chocolate bar (chopped) – 100 grms
Almond flakes – 1/4 cup
How to make the Dark Chocolate Cake with Almond Flakes:
In a bowl, sift together the baking soda, baking powder and flours,
In another bowl, beat together the olive oil, sugar and whisk until the sugar gets dissolved, add the milk, hot water to the mixture and combine everything together.
For the flax seed meal, add the hot water and let it froth. Add this to the wet ingredients.
Melt the chocolate for 30 secs in MW and whisk well. Once it is melted well, add to the wet ingredients.
Gradually add the flour and almond flakes to the wet ingredients by adding a little bit at a time till the flour is used up.
Pre heat the oven at 185 C,
Grease a mould and pour the batter, sprinkle few almond flakes over the batter and bake for nearly 30 – 35 minutes. Check if knife inserted comes out clean.