For Goodness Cake
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
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 350°F. 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.
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.