This chocolate cake recipe is a quick, tasty and healthier version of chocolate cake since it does not use eggs and calls for canola oil. I have made this several times using oat flour which, although denser and warrants slower cooking, yields a very moist whole grain dessert. If you want to add some crunch, texture, fiber and protein, you can add a few tablespoons of chia seeds for something different. They are like poppy seeds but are higher in omega 3’s, have 5 grams of fiber in one tablespoon and 3 grams of protein. Bob’s Red Mill packages them and can be found in most grocery stores. Chia seeds also make a wonderful substitute for poppy seeds in lemon poppy seed muffins. You could add some chocolate chips or chopped walnuts if you desire. This dessert could be baked in a bunt pan but I used a greased and wax paper lined 6″ round souffle dish and baked it at a slightly lower temperature for about 20 minutes longer.
Ingredients For Divine Chocolate Cake
- 1 1/2 oat flour
- 3/4 cup of sugar
- 5 tbsp of cocoa powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 1 tbsp of vinegar
- 2 tsp of vanilla
- 6 tbsp of canola oil
- 1 cup of water
- 3 tbsp of chia seeds (if desired)
- optional 1/2 cup of chocolate chips)
Preheat oven depending on pan used (see below). Grease pan and line with wax paper. Mix dry ingredients in large bowl. Add moist liquid ingredients and mix well with a large spoon. Pour into cake pan and bake according to directions below:
- 6″ round pan, bake at 325 for 50-55 minutes or until knife comes out clean.
- 8″ pan, bake at 350 for about 30 minutes.
When done and cooled, dust with confectioner’s sugar. Serve with a dollop of ice cream or whipped cream and some sliced strawberries. This recipe will serve 6-8 people.