I made this yesterday, just before we had dinner at a friend's house I doubled the recipe and ended up with 3 pans. The cake turned out good, however, would have been perfected if frosting was put on it.
Chocolate Cake
3/4 cup whole wheat flour
3/4 cup sorghum flour
3/4 cup sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup of coconut yogurt (alternatively yogurt and water can be replaced by 1 1/2 cup of dairy free milk)
1 1/2 cups of water
1/2 cup of oil
2 tbsp of ground flax seed
1 tsp vanilla
1 tbsp of agave
This made a very fluffy cake, kind of like the traditional ones you find in the store.
Preheat oven to 350 F.
Combine all dry ingredients except flax seed and mix. Combine all wet ingredients in addition to flax seed and mix. Combine both the wet and the dry ingredients. Pour mixture into a lightly oiled pan or two, I doubled the recipe and used two pie pans and one 8x8 pan. (For the doubled recipe, the yogurt doesn't necessarily need to be doubled)
Bake for 30-25 minutes.
Chocolate Cake
3/4 cup whole wheat flour
3/4 cup sorghum flour
3/4 cup sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup of coconut yogurt (alternatively yogurt and water can be replaced by 1 1/2 cup of dairy free milk)
1 1/2 cups of water
1/2 cup of oil
2 tbsp of ground flax seed
1 tsp vanilla
1 tbsp of agave
This made a very fluffy cake, kind of like the traditional ones you find in the store.
Preheat oven to 350 F.
Combine all dry ingredients except flax seed and mix. Combine all wet ingredients in addition to flax seed and mix. Combine both the wet and the dry ingredients. Pour mixture into a lightly oiled pan or two, I doubled the recipe and used two pie pans and one 8x8 pan. (For the doubled recipe, the yogurt doesn't necessarily need to be doubled)
Bake for 30-25 minutes.
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