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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 72.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.8 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Italian Easter Cake (Schiacciata Alla Florentina) calories by ingredient
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Italian Easter Cake (Schiacciata Alla Florentina)

Submitted by: POHANKS

Introduction

This is a my vegan version of this Italian cake. It is very light with a very bright orange citrus taste. Instead of filling it with whipped cream, it's great topped with berries. This is a my vegan version of this Italian cake. It is very light with a very bright orange citrus taste. Instead of filling it with whipped cream, it's great topped with berries.
Number of Servings: 24

Ingredients



    Flour - Unbleached White Whole Wheat, 0.75 cup
    Arrowhead Mills, Organic Oat Flour, 0.75 cup
    Granulated Sugar, 1 cup
    Leavening agents, baking powder, low-sodium 4.5 tsp
    **Flax Seed Meal (ground flax), 1 tbsp (remove)
    Warm Unsweetened Vanilla Almond Milk Silk 0.5 cup
    Juice and zest of 1 orange
    Applesauce, unsweetened, 4 Tbsp.
    Flax Seed Meal (ground flax), 3 tbsp
    Water 9 Tbsp.
    Powdered sugar for topping

Tips

2 points plus points.


Directions

Preheat oven to 350 degrees.
Spray 9 x 13 baking pan with cooking spray.
Mix flaxseed meal with water, dissolve and let stand about 5 minutes.
Mix dry ingredients. Lightly stir together milk, orange juice and zest, applesauce, and flaxseed mixture. Add to dry ingredients and mix by hand or with hand mixer.
Pour into prepared pan and bake for about 25 minutes or until a toothpick inserted in center comes out clean.
let sit in pan for about 30 minutes, then invert onto serving plate. Sprinkle with powdered sugar.

Serving Size: Makes about 24 sercings

Number of Servings: 24

Recipe submitted by SparkPeople user POHANKS.






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