This nut and egg free cake has beautiful chocolate flavor without being overly sweet and excellent texture. I sometimes give this cake to my kids as special breakfast. It is hearty enough to be decent breakfast or fancy enough to be a birthday cake.
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup flax seeds
3 TBS cocoa powder
1 tsp baking soda
1 tsp baking powder
1 TBS brown sugar
4 ripe bananas, mashed thoroughly
1/3 cup plain yogurt
4 TBS vegetable oil
2 TBS vinegar
6 oz cream cheese, softened
1 TBS butter or margarine, softened
2 TBS powdered sugar
1 tsp vanilla extract
To make cake:
In a large bowl, mix all the dry ingredients and whisk.
In a small bowl, mix wet ingredients thoroughly.
Line two 8 inch round cake tins with parchment paper.
Combine wet and dry ingredients quickly,
Pour the batter into two pans.
Bake at 350F for 20 minutes or until tooth pick comes out clean when inserted into the middle of the cakes.
Let completely cool.
To make filling:
Mix all ingredients well.
Spread filling on one of the cakes and put the other one on the top.