Diabetic Chocolate Bundt Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 228.8
- Total Fat: 10.6 g
- Cholesterol: 24.4 mg
- Sodium: 287.8 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.0 g
- Protein: 5.0 g
View full nutritional breakdown of Diabetic Chocolate Bundt Cake calories by ingredient
Introduction
Yummy and moist, they don't need to know how healthy it is! Yummy and moist, they don't need to know how healthy it is!Number of Servings: 16
Ingredients
-
1/2 cup chopped walnuts
1 1/2 cup Whole Wheat Flour
1 cup Monk Fruit in the Raw
3/4 cup Cocoa, dry powder, unsweetened
1/3 cup Flax Seeds - Ground
1 1/2 tsp Baking Soda
1 tsp Salt
1 1/4 cup Yogurt, plain, low fat
1 cup Domino Light Brown Sugar
2 large Egg, fresh, whole, raw
1/4 cup Canola Oil
1 tsp Vanilla extract, imitation, alcohol
1/2 cup Nestle Semisweet Chocolate Chips
1/2 cup dried prunes, pureed and mixed with 1/2 cup hot water
Directions
Preheat oven to 350.
Mix wet ingredients with blender; stir together dry ingredients except chips and nuts; gradually add to mixer.
When well blended stir in chips and nuts by hand.
Pour batter into well greased Bundt pan.
Bake 45 to 55 minutes, cake is done when toothpick comes out clean in the middle.
Cool in pan 10 minutes. Turn onto plate and cool completely. Dust with powdered sugar if desired
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user KEMIKE.
Mix wet ingredients with blender; stir together dry ingredients except chips and nuts; gradually add to mixer.
When well blended stir in chips and nuts by hand.
Pour batter into well greased Bundt pan.
Bake 45 to 55 minutes, cake is done when toothpick comes out clean in the middle.
Cool in pan 10 minutes. Turn onto plate and cool completely. Dust with powdered sugar if desired
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user KEMIKE.
