Heart Healthy Flax Cake
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Cranberry Mixture
- 236.59 ml cranberries, Dried
- 59.14 ml sugar
- 59.14 ml orange juice
-
Cake
- 236.59 ml whole wheat flour
- 236.59 ml whole wheat pastry flour
- 177.44 ml soy flour
- 118.29 ml ground flax seeds
- 118.29 ml sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 14.79 ml orange rind, Grated
- 1 egg, Beaten
- 59.14 ml olive oil
- 295.73 ml orange juice
directions
- Mix together Cranberries, Sugar and Orange Juice. Set aside.
- In separate bowl, mix together the rest of the dry ingredients.
- Combine Oil, Egg and Orange Juice. Pour liquid ingredients into dry ingredients.
- Mix until all ingredients are moistened.
- Fold in Cranberry mixture.
- Pour into 8x8 baking dish. Bake at 375 for 30-35 minutes.
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Reviews
-
I enjoyed this very much. It does remind me of a coffee cake. Like another reviewer, I baked this in a bundt pan. I used fresh cranberries. I don't recommend it! The outcome was still very good, but the fresh cranberries were rather tart. I like death_by_parsnip's idea of trying it with blueberries instead. I think that would be phenomenal! That's what I'll do next time, since I prefer blueberries to cranberries. Or if I use cranberries again, I'll definitely stick to the recipe and use the dried ones that are called for. Highly recommended recipe! Thanks a bunch! ADDENDUM: I also think this would be great with poppy seeds added!
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I can't believe how good this cake is! I made the recipe exactly like it was written, except that I used fresh cranberries instead of dried. It tastes more like a coffee cake since it is light and sweet, but not overly sweet. It was also very moist for a cake with so little oil in it. I felt like the cake didn't need any frosting. I liked the cake more and more as I was eating it. (I am craving it right now!) When I make it again, I will chop the cranberries or add blueberries instead.
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10 stars!! Awesome cake (I know I should save that word for the pyramids but it applies here). Rich, dense, moist, flavourful (delicate orange and cranberry), beautiful colour, leaves a good feeling in my stomach. Used Splenda for both sugar additions, used 2 cups whole wheat and 3/4 cup spelt flour (didn't have any soy on hand),and traded my 8x8 pan for my bundt pan because there was more batter than I anticipated. Baked it at 350F for 35 min. Thank you thank you thank you.
Tweaks
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I can't believe how good this cake is! I made the recipe exactly like it was written, except that I used fresh cranberries instead of dried. It tastes more like a coffee cake since it is light and sweet, but not overly sweet. It was also very moist for a cake with so little oil in it. I felt like the cake didn't need any frosting. I liked the cake more and more as I was eating it. (I am craving it right now!) When I make it again, I will chop the cranberries or add blueberries instead.