Last month I wrote an article on the “Health benefits of Flax seeds” for the health column of a newspaper. The goodness of flax seeds just got reiterated.
My grandmother roasted them and had them every day. My father grinds them fresh and adds them to his food. We grew flax seed plants last year and harvested half a bottle of these healthy seeds from the tiny round pods.
I use flax seeds regularly in my breads and cookies. Some of these recipes can be found here.
Having written about the immense health benefits of Flax seeds, it was natural to have an urge to use them in my bakes. I used them in a chocolate cake. I tweaked the recipe and added ¾ cup whole wheat flour. The cake was chocolaty, moist and very delicious. Children loved it. It was a great feeling to have used half a cup of flax meal in cake. It was definitely Omega-3 of all the chocolate cakes!
Flaxseed and Whole Wheat Chocolate Cake (Diary free)
Recipe source – King Arthur Flour
This is how I made Flax seed and Whole Wheat Chocolate Cake
1 cup all purpose flour
¾ cup whole wheat flour
¾ cup cocoa powder (I used Cadbury’s)
¾ cup olive oil
1 ¾ cup powdered sugar
½ cup flax meal (Grind the flax seeds finely and measure ½ cup)
1 ½ cups water
2 teaspoons baking powder
2 teaspoons instant coffee powder
½ teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon salt
Preheat the oven to 180 degrees C. Line, grease and dust an 8 inch round cake tin.
Whisk together the flours, baking powder, baking soda, salt, coffee powder and flax meal.
Pass the cocoa powder through a strainer to remove lumps. Add to the flour mix.
In a bowl, beat eggs lightly. Add oil and vanilla extract and beat until smooth.
Add dry ingredients to wet in three shifts adding water each time to get a lump free and smooth batter.
Pour the batter in the cake tin, bake for 35 -40 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and remove from the tin after 10 minutes. Cool in the rack.
Slice when cold.