Flaxmeal German Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Bob's Red Mill Whole Ground Flaxseed Meal, 1/2 cupCream Cheese, 3 oz, softened, dividedAlmond Extract, .25 tsp (remove)Coconut Milk, 2 tbsp (remove)Egg, fresh, 1 large, yolk and white separatedWondercocoa, 2 tablespoons1/3 cup DaVinci Sugar Free Syrup - German Chocolate Cake flavorVanilla Extract, .25 tsp (remove)Shredded Coconut, raw, 4.5 tablespoons, divided several dashes saltBaking Powder, .5 tsp (remove)Pecans, 1/2 ounces, toasted and choppedEZ-Sweetz (liquid splenda), 2 drops
Blend 1 oz. cream cheese with egg white, almond & vanilla extract, 1 T of the coconut milk, & syrup. In a 2-cup measuring cup, mix flax, 1 tablespoon of the coconut shreds, cocoa, salt, and baking powder. Add liquids to dry ingredients and microwave on high for 2-3 minutes, watching carefully. Cake is done when it is quite dry on top and is stable (does not fall when you open the microwave door) and this will take a bit of practice to determine exactly how much time your microwave needs - each is different. When cake is done, take out and immediately turn upside down onto a small cake platter and leave to cool, turning over once to allow other side to cool, and slicing horizontally into two pieces.
Meanwhile, make frosting:
put remaining two ounces of cream cheese, egg yolk, 2 tablespoons of coconut shreds & remaining tablespoon of coconut milk in a covered glass dish and microwave at very low for 1-2 minutes, just until melted & warm. Remove from microwave and blend thoroughly. Mix in pecans & ez sweetz or other sweetener to taste. Frost immediately - should be enough to generously frost both "layers" of the cake. Use the remaining coconut like snow on the frosted cake; you may need to use your hands to get the "snow" to stick on the cake.
Enjoy your sugarfree glutenfree healthy cake!
Number of Servings: 3
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Meanwhile, make frosting:
put remaining two ounces of cream cheese, egg yolk, 2 tablespoons of coconut shreds & remaining tablespoon of coconut milk in a covered glass dish and microwave at very low for 1-2 minutes, just until melted & warm. Remove from microwave and blend thoroughly. Mix in pecans & ez sweetz or other sweetener to taste. Frost immediately - should be enough to generously frost both "layers" of the cake. Use the remaining coconut like snow on the frosted cake; you may need to use your hands to get the "snow" to stick on the cake.
Enjoy your sugarfree glutenfree healthy cake!
Number of Servings: 3
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Nutritional Info Amount Per Serving
- Calories: 294.1
- Total Fat: 26.3 g
- Cholesterol: 102.0 mg
- Sodium: 189.8 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 7.7 g
- Protein: 9.8 g
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