Recipe

Spring - Stuffed Caramel Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 5 months, 3 weeks ago I adapted this cake from a Fatfree Vegan recipe for a banana-stuffed 8" pan cake (http://blog.fatfreevegan.com/2008/05/banana-coffee-cake.html). A few ingredient swaps and a pan change were made to fit my needs, and the result is this golden, he... More Prep:20m Cook:30m Servings:10	Jo_jo_ba
	sweet caramel rhubarb banana fruity tart tangy delicious rich moist nutty flaxseed yogurt kamut wholegrain loaf stuffed filling

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Ingredients

1 tbsp ground flaxseed

1/4 cup warm water

1/3 cup fat free vanilla yogurt (I used Source)

1/3 cup unsweetened vanilla almond milk

1 tsp vanilla

1/3 cup brown sugar

1/3 cup water

1 cup Kamut flour

1 1/2 tsp baking powder

1/2 teaspoon salt

1 medium banana, sliced lengthwise

1 stalk rhubarb, halved lengthwise and cut into 8-9" lengths

1 tsp sugar

Directions

Preheat oven to 375F, grease a loaf pan.

Whisk together flaxseed and warm water in a large bowl, let stand 5 minutes.

Stir in yogurt, almond milk, vanilla, brown sugar and water until smooth.

In another bowl whisk together flour, baking powder and salt.

Stir flour mixture into the wet ingredients until combined.

Spread 1/2 the batter in the loaf pan.

Layer rhubarb and banana slices overtop, then top with the remaining cake batter.

Sprinkle with the tsp of sugar.

Bake for 30 minutes.

Cool in pan for 5 minutes, then remove to a wire rack and cool completely.

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Comments

jo_jo_ba 5 months, 3 weeks ago said:
Amount Per Serving
Calories: 92.2
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 13.3 mg
Total Carbs: 21.5 g
Dietary Fiber: 2.2 g
Protein: 2.2 g