I have never baked a cake with a flaxseed meal (I usually bake it in bread) and because I love orange and chocolate which are both ingredients for this cake, this was my cake of choice.
Chocolate cake recipe
This cake is unquestionably a more beneficial decision as just some oil is utilized and the cake is to a great extent dampened by yogurt and nectar. The utilization of wholemeal flour and flaxseed dinner includes a decent measure of fiber to this cake too. The blend of chocolate, orange, and nuts include a flavourful punch. My family appreciated this cake.
Ingredients – moist chocolate cake recipe
1 cup unbleached all-purpose flour
1 cup whole-wheat pastry or wholemeal flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup firmly packed brown sugar
2 large eggs
1/2 cup canola oil
1.5 cups low fat plain yogurt or buttermilk
1/3 cup honey
3 tbsp thawed frozen orange juice concentrate (I substituted with orange juice)
2 tbsp grated orange zest
1.5 cups flax cereal (I used flaxseed meal)
3/4 cups dried currants or golden raisins
3/4 cups chopped walnuts
3/4 cup chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 by a 13-inch baking pan.
In a large bowl, combine flours, baking soda, baking powder, salt, and granulated sugar. Stir to blend.
In a medium bowl, beat the eggs and stir in the oil, buttermilk or yogurt, honey, orange juice concentrate, and orange zest.
Add to dry ingredients and blend until just blended.
Mix in the flax cereal and currants or raisins.
Turn into the prepared pan and smooth the highest.
Toss the nuts and chocolate chips together and sprinkle evenly over the top.
Bake for 25 to 35 mins or until the cake is golden brown and a cake tester inserted within the center comes out clean.
Let cool within the pan on a wire rack. Serve warm, cut into squares or strips.