185g flour
3T cocoa
250g sugar
1 tsp baking soda
1/2 tsp salt
15ml white vinegar
90ml oil
250ml water
1 tsp vanilla essence

Method

1. Pre-heat oven to 180oC
2. Combine dry ingredients in a bowl.
3. Combine liquid ingredients.
4. Add liquid ingredients to dry ingredients and stir quickly.
5. Bake for 40 minutes.
6. Cool 10 minutes before turning out of the pan.

1/2 cup blanched almonds
3/4 cup organic sugar
1 regular size bittersweet organic chocolate bar
2 tbsp unsweetened cocoa powder
3 tbsp organic unsalted butter
4 oz organic sour cream
5 egg whites for ‘fluff’ + 2 egg yolks for chocolate batter mix
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Pinch of sea salt

Equipment: 1 9 inch spring form pan

Method

1. In a food processor, combine your blanched almonds with 1/4 cup sugar. Process until finely ground.
2. Preheat the oven to 350. Coat your spring form pan lightly with butter and dust with cocoa powder, tap pan and set aside.
3. Melt your chocolate and butter in a double boiler, stirring until smooth.
4. In bowl of mixer place 5 egg whites, place 2 of the egg yolks in another large bowl and set the mixing bowl aside for now.
5. In the large bowl mix 2 egg yolks, chocolate, extracts, sour cream, 1/4 cup of sugar and 2 tbsp of cocoa. Stir until blended well.
6. Now returning to your mixing bowl, beat your egg whites on high speed adding your pinch of salt. Beat until frothy.
7. Add your last 1/4 cup of sugar, continue beating until eggs look like clouds.
8. Slowly and gently add your whipped egg whites to your chocolate mixture, fold in until well blended – very softly.
9. Pour into your spring form. And bake for 30 minutes.
10. When the cake comes out it is first raised, it’s normal for the cake to fall. Once it has fallen and is cooled a bit you can serve.

3 cups of self raising flour
6 spoonfuls of cocoa powder
1 small spoonful cooking soda
2 cups of sugar
10 spoonfuls of corn oil
2 spoonfuls of wine vinegar
2 vanillas
orange zest
2+ cups of water
powder sugar

Method

1. Put all fluids together and slightly beat (no mixer needed), then add remaining ingredients and beat again.
2. Oil a baking pan and bake cake for about an hour in a preheated oven at 170ο until a toothpick inserted in the center comes out clean.
3. Frost it with powder sugar on top. If you like you can add pieces of dark chocolate (without milk) in the cake before baking.

8 eggs
250g chocolate
50g butter

Method

1. Separate the egg whites from the yolks and beat the yolks until they stay almost white
2. Melt the chocolate with the butter (can be in a microwave on a low temperature)
3. Turn on the oven at 180ºC
4. Beat the egg whites until stiff
5. Add the yolks to the egg whites slowly over one minute
6. Add the melted chocolate and butter and put in a cake pan covered by butter and flour who goes to oven
7. It takes 25-30 minutes to cook
8. After it’s ready you can cover it with melted chocolate with a little bit of cream and butter.

1 cup of all-purpose flour
1 cup of whole wheat flour
3/4 cup of cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup of egg substitute (or 4 eggs)
3/4 cup of vegetable oil
3/4 cup of applesauce
3 cups of grated zucchini

Method

1. Preheat oven to 350 degrees F and grease a 9×13 in baking pan (I used two 9in cake pans).
2. In a medium bowl, stir together the flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the egg substitute, oil, and applesauce. Pour mixture into the dry ingredients and mix well.
4. Fold in the zucchini until evenly distributed.
5. Pour into the prepared baking pan.
6. Bake for 45-55 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Wait until the cake is completely cooled and then you can frost the cake with your favorite frosting.

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