"Caramel Doughnut" Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 237.3
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 149.6 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 3.5 g
- Protein: 4.5 g
View full nutritional breakdown of "Caramel Doughnut" Cake calories by ingredient
Introduction
With a base sweetened only with vegan caramel sauce, this coffee cake is reminiscent of an old fashioned doughnut in flavour while being 100% whole grain. Topped with a decadent streusel, it can be dessert, breakfast or a teatime treat. With a base sweetened only with vegan caramel sauce, this coffee cake is reminiscent of an old fashioned doughnut in flavour while being 100% whole grain. Topped with a decadent streusel, it can be dessert, breakfast or a teatime treat.Number of Servings: 12
Ingredients
-
1 ½ cups whole wheat flour
1 cup spelt flour
1 tsp nutritional yeast flakes (optional)
½ tsp smoked sea salt
½ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ cup vegan “buttery sticks”, cut into cubes
¼ cup shortening, cut into cubes
¼ cup large-flake rolled oats
2 tablespoons coarse raw sugar
¾ cup unsweetened soymilk
2 tbsp vinegar
2 tsp vanilla
⅔ cup Simple Salted Caramel Sauce
Directions
Heat the oven to 350ºF and grease a 9” springform pan.
Whisk the flours, nutritional yeast, salt, nutmeg, baking soda and baking powder.
Add the margarine and shortening, cutting into the flour mixture to create coarse crumbs.
Reserve ½ cup crumbs, add the oats and coarse sugar and set aside.
Combine the milk, vinegar, vanilla and caramel syrup, then stir into the remaining flour mixture until just combined.
Spread in the pan and top with the crumb mixture.
Bake for 45 minutes in a preheated oven. A toothpick inserted in the center should come out clean.
Cool in the pan for 30 minutes, then release the sides and cool completely.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk the flours, nutritional yeast, salt, nutmeg, baking soda and baking powder.
Add the margarine and shortening, cutting into the flour mixture to create coarse crumbs.
Reserve ½ cup crumbs, add the oats and coarse sugar and set aside.
Combine the milk, vinegar, vanilla and caramel syrup, then stir into the remaining flour mixture until just combined.
Spread in the pan and top with the crumb mixture.
Bake for 45 minutes in a preheated oven. A toothpick inserted in the center should come out clean.
Cool in the pan for 30 minutes, then release the sides and cool completely.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.