A chocolate cake for tough times made with minimal ingredients. Supremely soft and moist, based on almond, milled chia, and flax seed. Gluten free, oil free, vegan, and paleo.
Bloom the cacao powder in hot liquid of choice (coffee, dandelion coffee, or water). This helps to draw out the oils and volatile components from the cacao and make the final product taste fuller and richer. In a bowl or cup, place the cacao powder and pour the hot liquid over. Mix well and set aside for10 minutes.
Make the chia-flax egg. To the cacao mixture, add the chia powder, flax powder, maple syrup, and vanilla extract. Mix well, and set aside for 10 minutes or even overnight in the fridge. I find that the longer you let it thicken, the better final outcome.
In a large bowl, combine all the dry ingredients and mix well until evenly distributed.
Add the liquid mixture to the dry ingredients and mix well until evenly distributed. The final batter will be very thick like a pudding, but do not be tempted to add more water or liquid.
Preheat the oven to 175°C (350°F).
Line two 5-inch round pans with parchment paper. Divide the batter equally into the two pans.
Place the pans in the oven and bake for 20-25 minutes until a toothpick inserted in the centre comes out clean or with a few crumbs attached.
Allow the cake to cool in the pan for 10 minutes. Remove and let cool to room temperature. This brownie-like cake is delicious plain, but you can apply your favourite frosting if preferred.
The recipe makes a very tender and moist brownie-like cake. If you like it more chewy or firm, you could try adding some arrowroot starch or coconut flour.