Flaxseed Cake Recipe
This chocolate flaxseed cake recipe is sweet, moist, and delicious. It's perfect when you're in the mood for a nutritious dessert.
Servings: 10
Calories: 230.1kcal
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