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Photo: Johnny Autry
Prep Time:1 hr 15 minsAdditional Time:1 hr 35 minsTotal Time:2 hrs 50 minsServings:20Yield:20 piecesJump to Nutrition Facts
Prep Time:1 hr 15 minsAdditional Time:1 hr 35 minsTotal Time:2 hrs 50 minsServings:20Yield:20 pieces
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Additional Time:1 hr 35 mins
Additional Time:
1 hr 35 mins
Total Time:2 hrs 50 mins
Total Time:
2 hrs 50 mins
Servings:20
Servings:
20
Yield:20 pieces
Yield:
20 pieces
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake3tablespoonsground flaxseedorwhole chia seeds9tablespoonswaterplus3/4 cup,divided3ouncesvegan bittersweet chocolate, chopped1teaspooninstant espresso powder1 ¼cupspackedlight brown sugar½cupextra-virgin olive oil1 ½cupsall-purpose flour1cupwhite whole-wheat flour1tablespoonunsweetened cocoa powder1 ½teaspoonsbaking powder1 ½teaspoonsbaking soda½teaspoonground cinnamon½teaspoonsalt1cupunsweetened plant-based milk1teaspoonvanilla extract1teaspoongrated orange zestFrosting1 ¼cupsgranulated sugar¼cupwater1(15 ounce) canno-salt-added chickpeas1 ½cupsvegan butter, chilled1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Cake
3tablespoonsground flaxseedorwhole chia seeds
9tablespoonswaterplus3/4 cup,divided
3ouncesvegan bittersweet chocolate, chopped
1teaspooninstant espresso powder
1 ¼cupspackedlight brown sugar
½cupextra-virgin olive oil
1 ½cupsall-purpose flour
1cupwhite whole-wheat flour
1tablespoonunsweetened cocoa powder
1 ½teaspoonsbaking powder
1 ½teaspoonsbaking soda
½teaspoonground cinnamon
½teaspoonsalt
1cupunsweetened plant-based milk
1teaspoonvanilla extract
1teaspoongrated orange zest
Frosting
1 ¼cupsgranulated sugar
¼cupwater
1(15 ounce) canno-salt-added chickpeas
1 ½cupsvegan butter, chilled
DirectionsTo prepare cake: Preheat oven to 375 degrees F. Coat three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and coat the paper with cooking spray.Combine flaxseed (or chia seeds) with 9 tablespoons water in a small bowl; set aside.Meanwhile, combine the remaining 3/4 cup water, chocolate and espresso in a small saucepan. Heat over medium heat, stirring, until the chocolate is melted. Let cool for 5 minutes.Combine brown sugar and oil in the bowl of a stand mixer fitted with a whisk attachment. Beat until combined. Add the flaxseed (or chia) mixture and beat until smooth, about 1 minute. Stir in the melted chocolate mixture. Switch to the paddle attachment.Sift all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, cinnamon and salt into a medium bowl. Mix milk, vanilla and orange zest in a small bowl. Add the flour mixture to the chocolate mixture, alternating with the milk mixture, and beat until well blended. Divide the batter evenly among the prepared pans. Tap them lightly on the counter to remove any air bubbles.Bake until the cake is just coming away from the sides of the pans, 18 to 20 minutes. Let cool in the pans for 5 minutes before turning out onto a wire rack. Remove the parchment and let cool completely, about 45 minutes.To prepare frosting: Combine granulated sugar and water in a small saucepan. Cook over medium-low heat, whisking, until the sugar has dissolved to form a simple syrup. Attach a candy thermometer to the pan with the tip in the liquid but not touching the bottom. Increase heat to medium and bring to a lively simmer. Cook until the syrup reaches 235 degrees F.Meanwhile, place 1/2 cup of the chickpea liquid (aquafaba) in a clean bowl of a stand mixer fitted with a whisk attachment. (Reserve the chickpeas for another use.) Beat on low speed.When the syrup reaches 235 degrees, increase the mixer speed to high and beat the aquafaba until very stiff peaks form, at the same time continuing to cook the syrup until it reaches 248 degrees. Carefully pour the syrup slowly into the stiff aquafaba with the mixer on high speed and beat until the mixture is as thick as marshmallow fluff. Switch to the paddle attachment and beat on high speed until the outside of the bowl is cool to the touch, about 5 minutes. Add butter, a spoonful at a time, until it’s completely incorporated. (If the mixture starts to look curdled, don’t panic! It will come back together as it mixes.) Add vanilla and beat on medium-low speed, scraping the sides occasionally, until the frosting is thick and glossy.To assemble cake: Place one cake layer on a serving plate. Using an offset spatula, spread 1 cup frosting on the first layer. Top with another layer and another 1 cup frosting. Top with the third layer and frost the top with 1 cup frosting. Frost the sides with the remaining 1 cup frosting.TipsTo make ahead: Refrigerate frosted cake for up to 1 day. Serve at room temperature.Equipment: Three 8-inch round cake pans, parchment paper, candy thermometerOriginally appeared: EatingWell Magazine, May 2020
Directions
To prepare cake: Preheat oven to 375 degrees F. Coat three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and coat the paper with cooking spray.Combine flaxseed (or chia seeds) with 9 tablespoons water in a small bowl; set aside.Meanwhile, combine the remaining 3/4 cup water, chocolate and espresso in a small saucepan. Heat over medium heat, stirring, until the chocolate is melted. Let cool for 5 minutes.Combine brown sugar and oil in the bowl of a stand mixer fitted with a whisk attachment. Beat until combined. Add the flaxseed (or chia) mixture and beat until smooth, about 1 minute. Stir in the melted chocolate mixture. Switch to the paddle attachment.Sift all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, cinnamon and salt into a medium bowl. Mix milk, vanilla and orange zest in a small bowl. Add the flour mixture to the chocolate mixture, alternating with the milk mixture, and beat until well blended. Divide the batter evenly among the prepared pans. Tap them lightly on the counter to remove any air bubbles.Bake until the cake is just coming away from the sides of the pans, 18 to 20 minutes. Let cool in the pans for 5 minutes before turning out onto a wire rack. Remove the parchment and let cool completely, about 45 minutes.To prepare frosting: Combine granulated sugar and water in a small saucepan. Cook over medium-low heat, whisking, until the sugar has dissolved to form a simple syrup. Attach a candy thermometer to the pan with the tip in the liquid but not touching the bottom. Increase heat to medium and bring to a lively simmer. Cook until the syrup reaches 235 degrees F.Meanwhile, place 1/2 cup of the chickpea liquid (aquafaba) in a clean bowl of a stand mixer fitted with a whisk attachment. (Reserve the chickpeas for another use.) Beat on low speed.When the syrup reaches 235 degrees, increase the mixer speed to high and beat the aquafaba until very stiff peaks form, at the same time continuing to cook the syrup until it reaches 248 degrees. Carefully pour the syrup slowly into the stiff aquafaba with the mixer on high speed and beat until the mixture is as thick as marshmallow fluff. Switch to the paddle attachment and beat on high speed until the outside of the bowl is cool to the touch, about 5 minutes. Add butter, a spoonful at a time, until it’s completely incorporated. (If the mixture starts to look curdled, don’t panic! It will come back together as it mixes.) Add vanilla and beat on medium-low speed, scraping the sides occasionally, until the frosting is thick and glossy.To assemble cake: Place one cake layer on a serving plate. Using an offset spatula, spread 1 cup frosting on the first layer. Top with another layer and another 1 cup frosting. Top with the third layer and frost the top with 1 cup frosting. Frost the sides with the remaining 1 cup frosting.TipsTo make ahead: Refrigerate frosted cake for up to 1 day. Serve at room temperature.Equipment: Three 8-inch round cake pans, parchment paper, candy thermometer
To prepare cake: Preheat oven to 375 degrees F. Coat three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and coat the paper with cooking spray.
Combine flaxseed (or chia seeds) with 9 tablespoons water in a small bowl; set aside.
Meanwhile, combine the remaining 3/4 cup water, chocolate and espresso in a small saucepan. Heat over medium heat, stirring, until the chocolate is melted. Let cool for 5 minutes.
Combine brown sugar and oil in the bowl of a stand mixer fitted with a whisk attachment. Beat until combined. Add the flaxseed (or chia) mixture and beat until smooth, about 1 minute. Stir in the melted chocolate mixture. Switch to the paddle attachment.
Sift all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, cinnamon and salt into a medium bowl. Mix milk, vanilla and orange zest in a small bowl. Add the flour mixture to the chocolate mixture, alternating with the milk mixture, and beat until well blended. Divide the batter evenly among the prepared pans. Tap them lightly on the counter to remove any air bubbles.
Bake until the cake is just coming away from the sides of the pans, 18 to 20 minutes. Let cool in the pans for 5 minutes before turning out onto a wire rack. Remove the parchment and let cool completely, about 45 minutes.
To prepare frosting: Combine granulated sugar and water in a small saucepan. Cook over medium-low heat, whisking, until the sugar has dissolved to form a simple syrup. Attach a candy thermometer to the pan with the tip in the liquid but not touching the bottom. Increase heat to medium and bring to a lively simmer. Cook until the syrup reaches 235 degrees F.
Meanwhile, place 1/2 cup of the chickpea liquid (aquafaba) in a clean bowl of a stand mixer fitted with a whisk attachment. (Reserve the chickpeas for another use.) Beat on low speed.
When the syrup reaches 235 degrees, increase the mixer speed to high and beat the aquafaba until very stiff peaks form, at the same time continuing to cook the syrup until it reaches 248 degrees. Carefully pour the syrup slowly into the stiff aquafaba with the mixer on high speed and beat until the mixture is as thick as marshmallow fluff. Switch to the paddle attachment and beat on high speed until the outside of the bowl is cool to the touch, about 5 minutes. Add butter, a spoonful at a time, until it’s completely incorporated. (If the mixture starts to look curdled, don’t panic! It will come back together as it mixes.) Add vanilla and beat on medium-low speed, scraping the sides occasionally, until the frosting is thick and glossy.
To assemble cake: Place one cake layer on a serving plate. Using an offset spatula, spread 1 cup frosting on the first layer. Top with another layer and another 1 cup frosting. Top with the third layer and frost the top with 1 cup frosting. Frost the sides with the remaining 1 cup frosting.
Tips
To make ahead: Refrigerate frosted cake for up to 1 day. Serve at room temperature.
Equipment: Three 8-inch round cake pans, parchment paper, candy thermometer
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)348Calories20gFat41gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
