Chocolate Flaxseed Cake Recipes

KETO HERSHEY'S CHOCOLATE FLAXSEED FLOUR CAKE

Steps:

• Preheat oven to 350F
• Grease a 9-inch round cake pan or a 9x9 square pan.
• In a small saucepan, melt coconut oil over low heat.
• Whisk in cocoa powder and instant coffee and set aside.
• In a small bowl, mix together flaxseed meal that has been measured and sifted, coconut flour, baking soda, baking powder, and salt.
• Using an electric mixer, beat the eggs, vanilla extract and sugar substitute until well combined.
• Add coconut oil /cocoa mixture to eggs and beat until well combined.
• Next add flaxseed meal to the mixture and beat on low until well incorporated.
• Then add almond or coconut milk, water and combine until fully mixed.
• Allow batter to sit for 5 minutes then stir one last time before adding the batter to the greased baking pan.
• Bake the cake for 25-30 minutes or until an inserted toothpick comes out clean.
• Allow the cake to fully cool then sprinkle the confectioners sugar to the surface of the cake.
• Store cake in the refrigerator for 5 days or freeze for up to 3 weeks.

CHOCOLATE FLAXSEED CAKE

Steps:

• Add flour, cocoa powder, baking powder, sugar, and salt to a microwave safe mug. Mix.
• In a separate dish, combine milk and flaxseed to create a "flax egg". Let sit for ~2 minutes.
• Add flax egg, oil, and vanilla extract to the dry ingredients and stir until just combined.
• Microwave on high for 60-75 seconds, or until slightly puffed up and top springs back when lightly touched.
• Serve immediately with fresh berries, powdered sugar, and/or a dollop of your favorite plant-based ice cream or whipped cream.

FLAX SEED CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.
• Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.

CHOCOLATE SUPER FLAX CUPCAKES

Steps:

• Whisk together first 7 ingredients until thoroughly combined.
• Add in remaining ingredients and stir until combined.
• Spray some cupcake liners with nonstick cooking spray and immediately spoon in the batter. Don't let it sit for too long otherwise it can get really thick.
• Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. Cool and enjoy.
• Note: Makes 6 cupcakes. Each cupcake has 4 teaspoons of ground flaxseed, about 2.13g of Omega 3s, and about 140 calories. If not sweet enough for you, you can add more stevia or sugar or use fruit juice instead of water.