Today’s recipe I tried a while ago but never shared! It was so delicious and I wanted to keep it all to myself! Just kidding, but I just never got to it! This is the moistest (not sure this word even exists but it does apply) cake EVER!! It is sweet but not too sweet, and everyone who tried it loved it! It is similar to a brownie but not as chocolatey and sweet, and the mix of flax seeds and apple sauce create the perfect moist feeling I love in a cake!
It comes from the book “The Vegan Cook Bible” but I have modified it slightly:
1/3 cup soy milk
3 tbsp. ground flax seeds
1 tbsp. freshly squeezed lemon juice
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
5 tbsp. vegan margarine
3/4 cup lightly packed brown sugar
3 tbsp. unsweetened apple sauce
1 tsp vanilla extract
1/2 cup chocolate chip
1/2 cup chopped pecans
In a small bowl, whisk together milk and flax seeds. Whisk in lemon juice and let stand for 10 minutes.
In another bowl, combine flour, baking powder and soda and mix well.
In a large bowl, cream sugar with margarine. Add applesauce, vanilla and mix. Add flax seeds mixture and mix some more.
Add dry ingredients to wet while stirring constantly. Add chocolate chips and pecans. Mix well.
Pour into an 8 inch square Pyrex dish and bake at 350F for 45 minutes or until evenly bake.
Let cool in pan. Cut into pieces and serve!
Why not add some vegan whip cream? Raspberries coulis?
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