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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.8 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.4 g

View full nutritional breakdown of For Goodness Cake calories by ingredient
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For Goodness Cake

Submitted by: JO_JO_BA
For Goodness Cake

Introduction

A unique cobbling together of fruits, vegetables, nuts and seeds make for an incredibly rich, moist (and low fat!) vegan cake that's perfect for either breakfast or dessert! A unique cobbling together of fruits, vegetables, nuts and seeds make for an incredibly rich, moist (and low fat!) vegan cake that's perfect for either breakfast or dessert!
Number of Servings: 16

Ingredients

    2 tbsp ground flaxseed
    1/4 cup hot water
    1 1/4 cups flour
    3/4 cup whole wheat flour
    1/4 cup wheat germ
    1/4 cup psyllium fibre husks (optional)
    2 tbsp chia seed (optional)
    2 tsp baking soda
    2 tsp baking powder
    1 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/2 tsp salt
    1 large banana
    1 tbsp fresh grated ginger
    1/4 cup sugar
    1/4 cup brown sugar
    1/4 cup oil
    1/4 cup pumpkin puree
    1 1/2 cups strawberry jam
    1 Ataulfo (honey) mango, peeled and diced
    1 medium peach, peeled and diced
    1 tbsp vanilla
    3 large, finely shredded carrots
    1/3 cup sultana raisins, soaked in hot water and drained
    1/2 cup chopped pecans
    1/2 cup chopped almonds
    1/4 cup chopped hazelnuts

Directions

Preheat the oven to 350F. Grease a 10" tube pan.
In a small bowl, whisk together flaxseed and hot water. Set aside.
Whisk together the flours, wheat germ, psyllium, chia seed, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
In a food processor, blend together banana, ginger, sugars, oil, oumpkin puree, jam, mango, peach and vanilla. Pour into a large bowl and beat in the flaxseed mixture.
Add the dry ingredients, beating well.
Fold in the carrots, raisins and nuts.
Bake 1 hour. Cool completely in the pan, then turn onto a serving plate and glaze if desired.

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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