Egg, dairy and nut-free chocolate cake | RICARDO

Ingredients

• 3 cups (750 ml) water
• 1/3 cup (75 ml) flax seeds
• 1 3/4 cups (430 ml) unbleached all-purpose flour, sifted
• 2 teaspoons (10 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1 1/4 cups (310 ml) sugar
• 3/4 cup (180 ml) cocoa powder, sifted
• 1/2 cup (125 ml) vegetable oil
• 1 teaspoon (5 ml) cider vinegar
• 1/2 cup (125 ml) egg substitute
• 1 cup (250 ml) soy beverage
• 1 teaspoon (5 ml) vanilla extract
• 12 oz (335 g) semi-sweet chocolate, chopped
• 3/4 cup (180 ml) chocolate or plain soy beverage
• 1/4 cup (60 ml) corn syrup