Flaxseed Cake (Easy and Delicious)

This chocolate flaxseed cake is sweet, moist, and delicious. Give it a try if you’re looking for nutritious baking recipes, like these chocolate lentil brownies, which are another yummy option.

Ingredients and Substitutions

To save time, I like to purchase flaxseed that is already ground. It’s usually available at my local stores, or it’s easy to find online. You can grind whole flaxseed yourself using a spice grinder or blender if you prefer. If you have leftover ground flaxseed, I recommend storing it in the freezer because it can go rancid pretty quickly at room temperature after opening the package.

Cocoa powder gives this cake its delicious chocolate flavor. Raw cacao powder works too.

Creamy almond butter adds richness and acts as a binder in this recipe. You can substitute any other nut butter or seed butter you prefer.

I sweetened this cake with maple syrup. You can substitute agave nectar if you prefer.

How to Make Flaxseed Cake

Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the creamy almond butter, maple syrup, unsweetened milk of choice, and pure vanilla extract, to a mixing bowl, then use a whisk to mix well.

Add the whole wheat flour, ground flaxseed, cocoa powder, baking powder, and salt to a separate bowl, then mix well. Be sure to spoon the flour into the measuring cups—don’t scoop.

Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine.

Transfer the batter to a 9-inch baking pan lined with parchment paper.

Bake for 28 minutes or until the top looks set and the center doesn’t jiggle. Let the cake cool to room temperature before removing from the pan and serving, or top with frosting, if desired.

5 from 1 vote

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Flaxseed Cake Recipe

This chocolate flaxseed cake is sweet, moist, and delicious. It's perfect when you're in the mood for a nutritious dessert.

Cook Mode(prevent your screen from going dark)

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 10

Calories 230.1kcal

Author Jennifer Bell

Equipment

• 9 inch baking pan
• Parchment paper

Ingredients

• 1/2 cup creamy almond butter (or substitute any nut or seed butter you prefer)
• 1/2 cup maple syrup
• 1 cup unsweetened milk of choice
• 1 teaspoon pure vanilla extract
• 1 1/4 cups whole wheat flour (spooned into the measuring cups—not scooped)
• 1/2 cup ground flaxseed
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add 1/2 cup creamy almond butter, 1/2 cup maple syrup, 1 cup unsweetened milk of choice, and 1 teaspoon pure vanilla extract, to a mixing bowl, then use a whisk to mix well.
• Add 1 1/4 cups whole wheat flour, 1/2 cup ground flaxseed, 1/3 cup cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon salt to a separate bowl, then mix well. Be sure to spoon the flour into the measuring cups—don’t scoop.
• Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine.
• Transfer the batter to a 9-inch baking pan lined with parchment paper.
• Bake for 28 minutes or until the top looks set and the center doesn’t jiggle.
• Let the cake cool to room temperature before removing from the pan and serving, or top with my low-sugar chocolate frosting, if desired.

Notes

• Store in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.

Nutrition

Calories: 230.1kcal | Carbohydrates: 28.7g | Protein: 7.3g | Fat: 11.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 4.9g | Sodium: 157.6mg | Potassium: 322.7mg | Fiber: 6.3g | Sugar: 10.6g | Vitamin A: 51.8IU | Vitamin C: 0.05mg | Calcium: 167.3mg | Iron: 2mg

Did You Try This Recipe?

Let me know how it turned out in the comments!