1 cup (250 mL) whole-wheat flour
2/3 cup (150 mL) all purpose flour
1½ cups (375 mL) granulated white sugar
2/3 cups (150 mL) natural cocoa powder
1½ tsp (7 mL) baking soda
¼ cup (60 mL) canola oil
1 cup (250 mL) fortified organic chocolate soy beverage
2 tsp (10 mL) fresh lemon juice
1 – omega-3 egg
1 – 4.5 oz. (128 mL) jar baby food strained prunes, I find them at Loblaw it comes in a pouch
1 tbsp (15 mL) pure vanilla extract
Lactose free Icing: Optional (for Decadent Icing keep scrolling down!)
2 tbsp (30 mL) unsalted non-hydrogenated margarine
1 oz (25 g) unsweetened dark chocolate, at least 70% cocoa mass
6 tbsp (90 mL) fortified organic chocolate soy beverage
2 ½ cups (650 mL) icing sugar
1/3 cup (75 mL) natural cocoa powder
Decadent Icing: not lactose free, make this for the two-8-inch round cake pan version
8 oz (200 g) bittersweet or semi-sweet chocolate (I use bittersweet for a less sweet icing)
½ cup (125 mL) natural cocoa powder
¾ cup ( 180 mL) water
½ cup (125 mL) unsalted butter
3 cups (750 mL) icing sugar
How to make it:
- Preheat the oven to 350°F (180°C). Lightly spray a 9×13-inch (23×33 cm) metal cake pan, or line with parchment paper or two – 8-inch round pans.
- In a large bowl mix together the whole wheat flour, all-purpose flour, sugar, cocoa powder, and baking soda.
- Add the chocolate soy beverage, lemon juice, oil, egg, strained baby food prunes and the pure vanilla.
- Using a hand mixer blend or wire whisk beat the ingredients together for 1 minute, scraping the bowl often.
- Turn the speed up to medium or whisk like your life depended on it for 2 minutes.
- Pour into prepared pan or pans, even out the top, and bake in the centre of the oven. For the 9×13-inch pan bake for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean. For the two-8-inch round cake pans bake for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool on a wire rack for 10 minutes then remove from the pans and continue cooling.
- Prepare icing, if using. Put the margarine, unsweetened chocolate and chocolate soy beverage in a microwaveable dish. Heat on medium-low for 45 seconds. Stir. Repeat till almost melted. Stir till totally melted. The key is to underdo it. Scorched chocolate is ruined chocolate. And in some countries it’s considered a sin. Or melt over the stove on low heat.
- Pour the melted chocolate into a medium bowl, don’t lick this – it’s unsweetened. Add the icing sugar and the cocoa powder and beat till smooth. If it is too thick add a little bit of chocolate soy beverage until you reach the desired thickness. When finished lick beaters if desired.
- OR if making the Decadent Icing: put the chocolate, cocoa powder, water, and butter into a small saucepan and let the chocolate and butter melt very slowly. Stirring occasionally. When almost melted remove from the heat and stir until totally melted. Pour into a large bowl. Add icing sugar and beat until well combined. This will be very runny. Cool in the fridge until set about 3-4 hours. Beat until fluffy and ice the cake. (If the icing is too stiff – if you saw the show this will all make sense!then add 2-4 tbsp (20-60 mL)[more if needed] milk, chocolate soy beverage or water and beat until soft and fluffy!
- Ice cooled cake. Lick bowl if you must! The cake can now be eaten immediately or the next day.
- Remember that tomorrow it will taste better. Your choice.
9×13 inch (23×33 cm) cake with icing, serves 30:
1 Serving = one 2×2-inch (5×5 cm) square contains: 159 Calories, 3.8 g Total fat, 0.8 g Sat Fat, 0 g Trans Fat, 83 mg Sodium, 29.8 g Carbs, 1 g Fiber, 22 g Sugars, 2 g Protein
Diabetes Food Choice Values Per Serving: 2 Carbohydrates, 1 Fat
OR One two layer cake with Decadent Icing – serves 16 – one slice equal to: you don’t want to know! Have a tiny piece. Go for a huge walk later or tomorrow. Do weight lifting, squats, and some yoga. Okay – that should do it!
Recipe is from Healthy Starts Here!