Chocolate Cake With Caramel Icing

Jo Zimny

By
@EmilyJo

I got the cake recipe out of my copy of the Whole Foods Diabetic Cookbook. This cake uses ground flax seed instead of eggs. I replaced the sugar with Xylitol. I found this to be very dense. A small piece is plenty.

The caramel icing goes very well with this cake. I didn't find it overly sweet, however if you're watching your sugar intake you might be good to skip the icing.


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Rating:

Comments:

Serves:

16

Prep:

20 Min

Cook:

35 Min

Ingredients

PPREHEAT OVEN TO 350'F. IN A BOWL, COMBINE:

2 c
whole wheat pastry flour
1 1/2 tsp
baking soda
1/4 tsp
sea salt
1/3 c
powdered cocoa
1 1/4 c
sugar

MIX WELL, IN ANOTHER BOWL, COMBINE:

6 Tbsp
canola oil
1 1/3 c
low fat soy milk
2 tsp
vanilla extract

BEAT TOGETHER:

2 Tbsp
ground flax seeds
3 Tbsp
water

EASY CARAMEL ICING (OPTIONAL)

3/4 c
brown sugar, packed
1/8 c
milk
1 Tbsp
butter
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Add the ground flax seed and water to the liquid mixture. Give it a good stir.
2
Combine the wet and dry ingredients, and mix well.
Stir in 1 tablespoon white vinegar.
3
Pour the mixture into an oiled 10 inch spring form cake pan and bake 35 minutes.
4
Using a long wooden skewer test for doneness by poking the skewer in the middle of the cake. If it comes out clean it's done.
5
Cool for 15 minutes in the pan, then remove to a rack and cool completely.
6
Ice when the cake is cold.
7
If you choose to ice your cake with the caramel icing here is what you do:

In a saucepan, combine the brown sugar, milk and butter. Stirring constantly, bring the mixture to a boil for 3 minutes. Then, remove from the heat and add the vanilla. Let it cool to lukewarm. Beat until it's creamy and thick enough to spread on the cake. If its too thick add more milk or a small amount of cream. This makes enough icing to ice 1 layer.
8
Enjoy!

About this Recipe

Course/Dish: Cakes, Chocolate