Spring - Stuffed Caramel Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I adapted this cake from a Fatfree Vegan recipe for a banana-stuffed 8 pan cake . 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 |
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:
1. Preheat oven to 375F, grease a loaf pan.
2. Whisk together flaxseed and warm water in a large bowl, let stand 5 minutes.
3. Stir in yogurt, almond milk, vanilla, brown sugar and water until smooth.
4. In another bowl whisk together flour, baking powder and salt.
5. Stir flour mixture into the wet ingredients until combined.
6. Spread 1/2 the batter in the loaf pan.
7. Layer rhubarb and banana slices overtop, then top with the remaining cake batter.
8. Sprinkle with the tsp of sugar.
9. Bake for 30 minutes.
10. Cool in pan for 5 minutes, then remove to a wire rack and cool completely.
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