Cake - Vegan, Low Fat, Wheat Free

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 129.8
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 455.5 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Cake - Vegan, Low Fat, Wheat Free calories by ingredient
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Introduction

A basic cake to add ingredients and experiment with different combination of flavors. Easy cake to throw together with just a bowl and spoon to stir. A basic cake to add ingredients and experiment with different combination of flavors. Easy cake to throw together with just a bowl and spoon to stir.
Number of Servings: 32

Ingredients

    6 cups wheat free or gluten free flours
    1 TB baking powder
    1 TB baking soda
    1 tsp salt
    spices (see note)

    6 TB ground flaxseed
    6 TB water
    1 cup juice of choice
    1 banana mashed or 1 cup apple sauce
    1/4 cup oil
    2 tsp extract (see note)
    water

Directions

Prepare wet and dry ingredients in separate bowls. For the wet I use a 4 cup measuring cup as the mixing bowl to be sure I wind up with 4 cups liquid ingredients.

Mix ground flaxseed and water in wet mixing cup and set aside. This is the egg substitute.

Mix dry ingredients in mixing bowl. Feel free to mix and match any type of wheat free or gluten free flour. Stir.

In wet mixing cup add the remaining wet ingredients to the flaxseed and water. By now the flaxseed should be thicker and gelled. After mixing all wet ingredients, add enough water or juice to make 4 cups liquid. Mix.

Stir wet ingredients into dry and mix to combine.

Divide mixture between two square baking pans (12x12?) and bake 30 minutes at 350*
Cut into 32 pieces when cool.

NOTE:
This is the basic cake and experiment with various flavor combination such as using extra banana and add walnuts and cinnamon to dry ingredients. Add shredded zucchini, nutmeg and nuts and use lemon extract and lemon zest. Replace banana with pumpkin and add cinnamon and nutmeg.


Number of Servings: 32

Recipe submitted by SparkPeople user DEE_SPARKS.

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