I think I finally perfected the recipe for the single-serve vegan chocolate cakes. Adding a chia egg made it a little fluffier and moister than last time—perfect.
What is a chia egg, you ask? For each egg in a recipe, you just plop a tablespoon of chia seeds (ground flax works too) in a small bowl, add 3 tablespoons of water and whisk. Allow to sit for five or so minutes, whisking a few times to break up clumps. This helps a recipe bind and mimics the effect of egg in batter. It’s fabulous for vegans or those with egg allergies or aversions.
Below is the tweaked recipe. This will serve two people who want something small and satisfying or one very hungry person.
- 1/4 cup whole wheat flour
- 1 chia or flax “egg” (1 T chia seeds or flax meal + 3 T water)
- 1-2 T sugar (you could use stevia, agave, or maple syrup)
- 2 T cocoa powder
- 1/8 t baking powder
- 1/4 cup almond milk
- 1 tsp coconut oil
- 1/2 tsp vanilla
- pinch of salt
- Preheat oven to 325 degrees F
- Mix chia or flax and water and let sit for five minutes until thickened.
- In a small bowl, mix flour, sugar, cocoa powder, baking powder, and salt.
- Stir in almond milk and coconut oil until well combined. Add chia/flax egg and vanilla. Stir well.
- Pour into two small ramekins or other personal-sized oven-safe dishes.
- Bake until the sides are set but the middle is still moist, about 15 minutes.
- Serve warm with ice cream, yogurt, or other topping of your choice.
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