- 120 gm all-purpose flour
- 250 gm sugar
- 60 gm baking cocoa
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/3 tsp salt
- 2 eggs, beaten or
- Egg Substitute
- 1 tbsp flaxseed (ground in coffee mill)
- 3 tbsp warm water
- 100 ml milk
- 50 ml cooking oil
- 100ml boiling water
- 1 teaspoon vanilla extract
- 1 scope ice cream
Directions:
- Whisk/blend together 1 teaspoon of flax seed powder with 3tbs of water for each egg to be replaced. Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies. Best in dark colored dishes.
- In a mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. In a bowl, combine egg, milk, oil and vanilla; add to dry ingredients and stir until moistened. Pour boiling water over batter.
- Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Pour batter into prepared steamer pan. Bake in the preheated steamer for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve warm with ice cream.
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