Spring - Stuffed Caramel Cake
From jo_jo_ba 14 years ago
- 30 minutes to make
- Serves 10
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, heavenly aromatic, low-rising loaf cake perfect for your next cup of tea.
Ingredients
- 1 tbsp ground flaxseed shopping list
- 1/4 cup warm water shopping list
- 1/3 cup fat free vanilla yogurt (I used Source) shopping list
- 1/3 cup unsweetened vanilla almond milk shopping list
- 1 tsp vanilla shopping list
- 1/3 cup brown sugar shopping list
- 1/3 cup water shopping list
- 1 cup Kamut flour shopping list
- 1 1/2 tsp baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 medium banana, sliced lengthwise shopping list
- 1 stalk rhubarb, halved lengthwise and cut into 8-9" lengths shopping list
- 1 tsp sugar shopping list
How to make it
- 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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