A perfect combination of a moist chocolate cake swirled with delectable cheesecake!
2 cups organic flour
2-1/2 cups turbinado sugar*
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 cup oil, I used organic grapeseed oil
2 cups whole milk
1 tsp vanilla
2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water (or 2 eggs)
2 pkg (16oz) cream cheese, softened
2 TBSP flour
1/4 heaping cup unprocessed sugar*
1 tsp vanilla
*You can use any type of sugar that you have. Unprocessed and turbinado sugars are less processed and have more nutrients. Learn about different sugars here.
In small bowl, mix together ground flax seed, 1/8 tsp baking powder and hot water, stirring occasionally until it is the consistency of beaten eggs. Set aside.
In small mixing bowl, mix together softened cream cheese, 2 TBSP flour, 1/4 heaping cup unprocessed sugar, and 1 tsp vanilla. Set aside.
In large bowl, add flour, turbinado sugar, cocoa powder, baking soda, baking powder. Mix with spoon.
Add milk, vanilla, and ground flax seed mixture. Beat on medium high for about 2 minutes. Pour into greased and floured 9×13 baking dish.
Drop cheesecake mixture by the spoonful into eight places on the chocolate cake. Use a knife or the spoon to swirl the cheesecake, first up and down, then side to side.
Bake at 350 for about 35 minutes, or until a toothpick inserted into the middle comes out clean.