Chocolate - Ancho Peach Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp ground flaxseed1/4 cup hot water1 cup flour2 tbsp cocoa powder1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt2 oz cream cheese, softened2/3 cup brown sugar1 tbsp honey1 tbsp ancho chili paste1 tsp vanilla1/2 cup buttermilk1 large, ripe peach, peeled and sliced
Preheat oven to 400°F and grease a 9-inch pan (I like a springform for unmoulding's sake).
Combine flaxseed and hot water in a small bowl, let stand 10 minutes.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.
Beat cream cheese and brown sugar until fluffy.
Add honey, ancho paste, vanilla and flaxseed mixture, beating well.
Mix flour mixture, alternating with buttermilk into the creamed blend.
Pour into cake pan.
Arrange peach slices on top.
Bake 20 to 25 minutes.
Cool in pan 10 minutes, then remove the sides of the sringform and move to a wire rack to cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Combine flaxseed and hot water in a small bowl, let stand 10 minutes.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.
Beat cream cheese and brown sugar until fluffy.
Add honey, ancho paste, vanilla and flaxseed mixture, beating well.
Mix flour mixture, alternating with buttermilk into the creamed blend.
Pour into cake pan.
Arrange peach slices on top.
Bake 20 to 25 minutes.
Cool in pan 10 minutes, then remove the sides of the sringform and move to a wire rack to cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 145.7
- Total Fat: 2.6 g
- Cholesterol: 6.7 mg
- Sodium: 50.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.3 g
- Protein: 2.7 g
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