Table of Contents
Combine 1 cup granulated sugar and eggs in a large bowl; beat at high speed of a mixer 3 minutes or until mixture is thick and pale. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed meal, flour, baking powder, baking soda, and salt; stir well with a whisk. Combine buttermilk, oil, rind, and vanilla.
Place flaxseed in a blender or clean coffee grinder, and process until ground to measure about 6 tablespoons flaxseed meal; set aside. Combine 1 cup granulated sugar and eggs in a large bowl; beat at high speed of a mixer 3 minutes or until mixture is thick and pale. Lightly spoon flour into dry measuring cups; level with a knife.
I made this flaxseed chocolate cake with coconut oil so that it could be a dairy-free option. However, if you can do dairy I encourage you to use 1/2 cup of melted unsalted butter instead. The butter helps the rich Hershey’s cocoa flavor to be intensified.
Super light and fluffy cake that is the closest to a vegan white cake that you are ever going to get! By using golden flax meal for the egg replacer instead of brown flax meal you won’t even see the flecks!
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