Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moist Egg-Free Chocolate Cake https://www.metro.ca/userfiles/image/recipes/gateau-choco-moelleux-sans-oeuf-10682.jpg PT30M PT40M PT1H10M
Chocolate cake:Position the rack in the middle of the oven and preheat the oven to 350°F.Grease a 10 cup (2.5 L) tube cake pan.In a small bowl, combine the ground flax seeds with the water. Set aside.In another bowl, combine the flour, powdered almonds, quick cooking oat flakes, cocoa, baking powder, and baking soda. Set aside.In a large bow, use an electric mixer to mix the brown sugar and oil.Add the vanilla, coffee, and flax seed mixture and mix a bit more.Add the dry ingredients and mix with the electric mixer again. .Add the grated zucchini.Pour into the pan and cook for 40 to 50 minutes or until an inserted toothpick comes out clean.Let cool on a rack for 10 minutes before removing from panChocolate ganache:Pour the chocolate chips into a bowl. Set aside.In a small pan, heat the Belsoy cream until it bowls and immediately remove from the heat. Pour onto the chocolate and wait 1 minute before stirring.Mix with a whip until the chocolate is completely melted and mixed with the cream.Assembly:Spread the ganache on the cake. Top with berries.Tips:This cake is even tastier the next day! If you want to make a nut-free version, you can use 1 ¼ cup of powdered pumpkin seeds instead of the powdered almonds. Simply use a mixer to grind the pumpkin seeds into a powder, but still with a few chunks in it.Source: K pour Katrine
10
3 4 5 2
cake: 3 Tbsp. (45 mL) ground flaxseed + 6 Tbsp. water 1 tasse (250 mL) gluten free flour 1 cup (250 mL) powdered almonds 1/2 cup (125 mL) gluten-free quick cooking oatmeal flakes 1/2 cup (125 mL) cocoa 2 tsp. (10 mL) baking powder 1/2 tsp. (2 1/2 mL) baking soda 1/2 tsp. (2 1/2 mL) salt 1 cup (250 mL) brown sugar 2/3 cup (150 mL) mild olive oil 1 tsp. (5 mL) vanilla 1/2 cup (125 mL) espresso or strong hot coffee 2 cups (500 mL) grated zucchini (about 2 large zucchini) 1 cup (250 mL) Belsoy soy cream 1 1/2 cup (375 mL) dairy-free mini chocolate chips garnish : your choice of berries powdered sugar for dusting
Moist Egg-Free Chocolate Cake

Moist Egg-Free Chocolate Cake

Rate this recipe
4 Votes
10
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cake:
    You might like:

    Flyer Deals  (4)
    FRONT STREET BAKERY CARAMEL APPLE CHEESE CAKE

    FRONT STREET BAKERY CARAMEL APPLE CHEESE CAKE

    $16.99 ea.

    700 g


    FRONT STREET BAKERY APPLE CARAMEL CAKE

    FRONT STREET BAKERY APPLE CARAMEL CAKE

    $23.99 ea.

    1.6 kg


    SAVE $5.00
    FRONT STREET BAKERY MOUSSE CAKES

    FRONT STREET BAKERY MOUSSE CAKES

    $17.99 ea.

    850 - 875 g SELECTED VARIETIES


    IRRESISTIBLES APPLE CARAMEL COFFEE CAKE

    IRRESISTIBLES APPLE CARAMEL COFFEE CAKE

    $7.99 ea.

    850 g, SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    ground flaxseed + 6 Tbsp. water
  • 1 tasse
    (250 mL)
    gluten free flour
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 1
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $4.99 ea.

    2.5 kg SELECTED VARIETIES

    5 AIR MILES® Bonus Miles


  • 1 cup
    (250 mL)
    powdered almonds
    You might like:

    Flyer Deal  (1)
    SELECTION ALMONDS OR WALNUTS

    SELECTION ALMONDS OR WALNUTS

    $2.99 ea.

    100 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    gluten-free quick cooking oatmeal flakes
    You might like:

    Flyer Deal  (1)
    5 BONUS REWARD MILES WHEN YOU BUY 2
    ROBIN HOOD OATS

    ROBIN HOOD OATS

    $2.49 ea.

    1 kg SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • 1/2 cup
    (125 mL)
    cocoa
  • 2 tsp.
    (10 mL)
    baking powder
    You might like:

    Flyer Deal  (1)
    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 1/2 tsp.
    (2 1/2 mL)
    baking soda
    You might like:

    Flyer Deal  (1)
    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1 cup
    (250 mL)
    brown sugar
  • 2/3 cup
    (150 mL)
    mild olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    vanilla
    You might like:

    Flyer Deal  (1)
    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    espresso or strong hot coffee
    You might like:

    Flyer Deals  (2)
    SAVE $3.50
    NESCAFÉ OR TASTERS CHOICE INSTANT COFFEE

    NESCAFÉ OR TASTERS CHOICE INSTANT COFFEE

    $3.99 ea.

    100 - 170 g SELECTED VARIETIES


    STARBUCKS MAPLE PECAN GROUND COFFEE

    STARBUCKS MAPLE PECAN GROUND COFFEE

    $10.49 ea.

    311 g WHILE QUANTITIES LAST


  • 2 cups
    (500 mL)
    grated zucchini (about 2 large zucchini)
  • 1 cup
    (250 mL)
    Belsoy soy cream
    You might like:

    Flyer Deal  (1)
    COOL WHIP WHIPPED TOPPING

    COOL WHIP WHIPPED TOPPING

    $3.49 ea.

    1 L SELECTED VARIETIES


  • 1 1/2 cup
    (375 mL)
    dairy-free mini chocolate chips
    You might like:

    Flyer Deals  (6)
    LINDT EXCELLENCE CHOCOLATE BAR

    LINDT EXCELLENCE CHOCOLATE BAR

    2 for $8.00

    SELECTED SIZES SELECTED VARIETIES OR 4.49 EA.


    CADBURY FAMILY BARS

    CADBURY FAMILY BARS

    2/ $5.00

    90 - 100 g


    CADBURY MULTIPACKS

    CADBURY MULTIPACKS

    $4.49

    168 - 240 g


    CADBURY MINIS & PIECES BAGS

    CADBURY MINIS & PIECES BAGS

    $4.49

    100 - 200 g


    CADBURY SINGLES

    CADBURY SINGLES

    4/ $5.00

    38 - 60 g


    NESTLÉ ASSORTED MINI OR HERSHEY'S SNACK SIZE CHOCOLATE

    NESTLÉ ASSORTED MINI OR HERSHEY'S SNACK SIZE CHOCOLATE

    $8.99 ea.

    50 un., WHILE QUANTITIES LAST



  • garnish :
    You might like:

    Flyer Deal  (1)
    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.



  • your choice of berries
    You might like:

    Flyer Deals  (2)
    EXTRA LARGE RED OR GREEN SEEDLESS GRAPES

    EXTRA LARGE RED OR GREEN SEEDLESS GRAPES

    $1.99 ea. or /lb

    PRODUCT OF U.S.A., No. 1 GRADE 1.99/lb, 4.39/ kg LARGE BLACK SEEDLESS GRAPES PRODUCT OF U.S.A., No. 1 GRADE 1.99/lb, 4.39/ kg BLACKBERRIES 170 g PRODUCT OF MEXICO, 1.99 EA.


    ORGANIC BLACKBERRIES

    ORGANIC BLACKBERRIES

    $3.99 ea.

    170 g, PRODUCT OF MEXICO



  • powdered sugar for dusting
Imprimer ma sélection

Preparation

Chocolate cake:

Position the rack in the middle of the oven and preheat the oven to 350°F.

Grease a 10 cup (2.5 L) tube cake pan.

In a small bowl, combine the ground flax seeds with the water. Set aside.

In another bowl, combine the flour, powdered almonds, quick cooking oat flakes, cocoa, baking powder, and baking soda. Set aside.

In a large bow, use an electric mixer to mix the brown sugar and oil.

Add the vanilla, coffee, and flax seed mixture and mix a bit more.

Add the dry ingredients and mix with the electric mixer again. .

Add the grated zucchini.

Pour into the pan and cook for 40 to 50 minutes or until an inserted toothpick comes out clean.

Let cool on a rack for 10 minutes before removing from pan

Chocolate ganache:

Pour the chocolate chips into a bowl. Set aside.

In a small pan, heat the Belsoy cream until it bowls and immediately remove from the heat. Pour onto the chocolate and wait 1 minute before stirring.

Mix with a whip until the chocolate is completely melted and mixed with the cream.

Assembly:

Spread the ganache on the cake. Top with berries.

Tips:

This cake is even tastier the next day! If you want to make a nut-free version, you can use 1 ¼ cup of powdered pumpkin seeds instead of the powdered almonds. Simply use a mixer to grind the pumpkin seeds into a powder, but still with a few chunks in it.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.