Heart Healthy Flax Cake
Indulge guilt-free with this delicious **Heart Healthy Flax Cake**, a wholesome treat that's as nutritious as it is satisfying. Packed with fiber-rich almond and oat flours, this cake uses ground flaxseed as a plant-based binder, keeping it entirely egg-free and perfect for vegan diets. Sweetened naturally with **maple syrup and unsweetened applesauce**, it delivers a moist texture and subtle sweetness without refined sugars. Aromatic spices like cinnamon and nutmeg add warmth, while optional chopped walnuts or pecans bring a delightful crunch. Ready in just 45 minutes from start to finish, this heart-smart dessert is ideal for guilt-free snacking or a nourishing breakfast treat. Serve it plain or elevate it with a dollop of Greek yogurt for added richness. Whether you're looking to prioritize heart health or just enjoy a cleaner indulgence, this flax cake will quickly become a favorite!
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Recipe Information
Ingredients
- 3 tablespoons Ground flaxseed
- 6 tablespoons Water
- 2 cups Almond flour
- 1 cup Oat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well and set aside for 5-10 minutes to form a 'flax egg.'
In a large mixing bowl, whisk together almond flour, oat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, mix the unsweetened applesauce, maple syrup, vanilla extract, and unsweetened almond milk.
Once the flax egg has thickened, add it to the wet ingredients and stir to combine.
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
If using chopped nuts, gently fold them into the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as-is, or top with a dollop of Greek yogurt or a sprinkle of powdered cinnamon for extra flavor.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 134.3 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 910 mg | 70% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
