Lumberjack Cake
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
125g olivani lite margerine (extra for greasing tin if required)2 medium granny smith apples185g pitted dried dates1 tsp bicarbonate of soda1 cup boiling water1 cup splenda (or your preferred granular sweetner)1 flax egg (3 tsp flaxseeds, ground and mixed into 9 tsp water and allowed to gel)1 tsp vanilla essence1 1/2 cups plain flour1/2 tsp saltTopping (NB NOT IN NUTRITION INFORMATION):1/2 cup brown sugar60g olivani lite margerine1/3 cup lite soy milk60g shredded coconut
1. Preheat oven to 180 degrees Celsius. Grease and line a loaf tin (14cm x 24cm) or put muffin liners into a half-cup muffin tin.
2. Peel, core and cut apples into small pieces (or grate half and finely dice the other half). Chop dates and mix with apples and bicarbonate. Pour boiling water over the top and leave until lukewarm.
3. Cream margerine and sugar in an electric mixer until fluffy. Add flax-egg and vanilla and beat well.
4. Sift flour and salt into creamed mixture, alternately folding in the apple mixture.
5. Pour into tin and bake for one hour (cake) or into lined muffin tin (fill cups almost to the top - they don't rise much) and bake for 30-35 minutes or until cooked (brown on top and tests clean with skewer)
6. For topping (if using), mix sugar with margerine, soy milk and coconut in a small saucepan over a low heat. Spread over cooked cake/muffins. Return cake to oven and bake for another 10-15 minutes until topping is golden brown and crunchy.
Serving Size: Makes 1 cake, or 12 half-cup muffins
2. Peel, core and cut apples into small pieces (or grate half and finely dice the other half). Chop dates and mix with apples and bicarbonate. Pour boiling water over the top and leave until lukewarm.
3. Cream margerine and sugar in an electric mixer until fluffy. Add flax-egg and vanilla and beat well.
4. Sift flour and salt into creamed mixture, alternately folding in the apple mixture.
5. Pour into tin and bake for one hour (cake) or into lined muffin tin (fill cups almost to the top - they don't rise much) and bake for 30-35 minutes or until cooked (brown on top and tests clean with skewer)
6. For topping (if using), mix sugar with margerine, soy milk and coconut in a small saucepan over a low heat. Spread over cooked cake/muffins. Return cake to oven and bake for another 10-15 minutes until topping is golden brown and crunchy.
Serving Size: Makes 1 cake, or 12 half-cup muffins
Nutritional Info Amount Per Serving
- Calories: 185.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 99.8 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.0 g
- Protein: 2.4 g
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