I have been toying with the idea of using Flax Seed meal as an egg substitute for baking cakes for quite some time now. Thus far, I have used condensed milk, curd and mashed banana to get the texture right.
But after reading through other blogs and articles I decided to try the Flax Seeds route.
So picked up a traditional Chocolate Cake recipe (courtesy : BBC Food recipes) that used eggs and set out on my first tryst with the wonder seed.
(Note : The basic formula is 1 tbsp Flax seed meal dissolved in 3 tbsps water to substitute 1 egg. For Flax seed meal, simply dry grind whole flax seeds)
Ingredients :
Chocolate Sponge:
All Purpose Flour - 115 gms
Baking powder - 1/4 tsp
Flax Seed meal - 3 tbsps (in place of 3 eggs)
Castor sugar - 170 gms
Softened Butter - 170 gms
Cocoa powder - 50 gms
Vanilla essence (optional) - a few drops
Salt - a pinch
Icing :
Chopped Dark chocolate - 1 cup
Cream - 1/4 cup
Sugar Syrup :
Sugar - 3 tbsps
Water - 1/4 cup
Method :
1. Soak the Flax seed meal in 9 tbsps water and keep aside for 5 minutes.
2. Sieve together the all purpose flour, salt, baking powder and cocoa powder in a mixing bowl.
3. In another bowl cream the butter and sugar till the latter is well dissolved. Pour in the flax seed mix , vanilla essence and whisk well.
4. Gradually add the flour mix gradually into the butter mixture. Cut and fold leaving no lumps.
5. Pour into a greased cake mould and bake in a pre-heated microwave oven for 9 minutes at 170 deg C. (I use a combination microwave, so a safe technique I use to preheat it is to place a micro-proof bowl with some water and run the micro for 30 seconds)
6. Meanwhile prepare the sugar syrup by dissolving the sugar in the 1/4 cup water. Prepare the icing as well by melting the chocolate pieces in the micro or on a double boiler, cooling it slightly and stirring in the cream.
7. Remove and cool the cake. Pour the sugar syrup as required to keep the cake moist and cut the bitterness. Use icing as desired and serve.
(Note : The basic formula is 1 tbsp Flax seed meal dissolved in 3 tbsps water to substitute 1 egg. For Flax seed meal, simply dry grind whole flax seeds)
CHOCOLATE CAKE
Ingredients :
Chocolate Sponge:
All Purpose Flour - 115 gms
Baking powder - 1/4 tsp
Flax Seed meal - 3 tbsps (in place of 3 eggs)
Castor sugar - 170 gms
Softened Butter - 170 gms
Cocoa powder - 50 gms
Vanilla essence (optional) - a few drops
Salt - a pinch
Icing :
Chopped Dark chocolate - 1 cup
Cream - 1/4 cup
Sugar Syrup :
Sugar - 3 tbsps
Water - 1/4 cup
Method :
1. Soak the Flax seed meal in 9 tbsps water and keep aside for 5 minutes.
2. Sieve together the all purpose flour, salt, baking powder and cocoa powder in a mixing bowl.
3. In another bowl cream the butter and sugar till the latter is well dissolved. Pour in the flax seed mix , vanilla essence and whisk well.4. Gradually add the flour mix gradually into the butter mixture. Cut and fold leaving no lumps.
5. Pour into a greased cake mould and bake in a pre-heated microwave oven for 9 minutes at 170 deg C. (I use a combination microwave, so a safe technique I use to preheat it is to place a micro-proof bowl with some water and run the micro for 30 seconds)
6. Meanwhile prepare the sugar syrup by dissolving the sugar in the 1/4 cup water. Prepare the icing as well by melting the chocolate pieces in the micro or on a double boiler, cooling it slightly and stirring in the cream.
7. Remove and cool the cake. Pour the sugar syrup as required to keep the cake moist and cut the bitterness. Use icing as desired and serve.
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