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Ingredientes
- 1 Tbsp. flaxseeds
- 3/4 c. soy lowfat milk
- 1 1/2 c. unbleached white flour
- 1 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd turmeric
- 1/2 c. maple syrup
- 1/2 c. fresh lemon juice
- 6 Tbsp. canola oil
- 1 Tbsp. vanilla extract
- 2 Tbsp. grated lemon peel plus more for garnish Cherry Filling (see separate recipe)
Direcciones
- 10 SERVINGS DAIRY-FREE
- Ideal for any occasion, this light and elegant cake is sure to be a hit with your friends.
- Preheat oven to 350 F. Grease 9-inch round cake pan. In coffee grinder or possibly small food processor, grind flaxseeds. Transfer to blender along with 1/4 c. soy lowfat milk; let mix soak 5 min.
- Meanwhile, in large bowl, sift flour, baking pwdr, baking soda, salt, cinnamon and turmeric.
- To mix in blender, add in maple syrup, lemon juice, oil, vanilla extract and remaining 1/2 c. soy lowfat milk. Add in lemon peel and pulse once or possibly twice to combine.
- Gradually add in maple syrup mix to flour mix, mixing well with wooden spoon. Pour batter into prepared pan. Bake till cake pulls away from sides of pan and is hard with a little spring to the touch, about 25 min. Let cold for 10 min in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cold completely.
- Using long serrated knife, cut cooled cake horizontally into two layers. Using flat bottom of 9-inch tart pan or possibly other thin, flat surface, remove top layer.
- Spoon Cherry Filling onto bottom layer, then carefully place second layer on top. Spread remaining filling over sides and top of cake. Sprinkle cake with lemon peel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 10 servings | |
| Calories 237 | |
| Calories from Fat 104 | 44% |
| Total Fat 11.76g | 15% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 444mg | 19% |
| Potassium 176mg | 5% |
| Total Carbs 29.0g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.44g | 7% |
| Protein 4.47g | 7% |
