Vanilla Flaxseed Cake
Using flaxseeds as a low-carb flour for cakes have been on my list to do things for quite some time now. I have used flaxseeds combined with oat fiber powder to make a cake and it turned out so well. But I wanted to use solely ground flaxseeds and so I did some research and found that most recipes combined flaxseeds with regular wheat flour. It was also mentioned that flaxseeds cannot be used as a flour on its own. Well, I tried using 100% ground golden flaxseeds to make this vanilla cake and it worked beautifully. I was amazed with its texture and taste. I literally could not taste the flaxseeds which is a really good thing. Then I tested the cake with my sister, Jennifer, who consumes ground flaxseeds (which I grind for her in bulk as she does not have a multi grinder) on a daily basis for the fiber. She is not on low carb or keto diet. She could not tell what the cake was made of, but she said the texture is soft and moist. Then I told her it's made of flaxseeds, and she was totally surprised. Knowing the benefits of flaxseeds, she happily ate all the slices I gave her and said it's delicious and better than those made with almond flour. Now, she's asking for more haha... With the amazing texture, taste, almost zero net carb content, this cake is definitely a keeper, and I will be coming out with more cake recipes with it, so stay tuned.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350 F or 180 C. I normally prefer to preheat to a lower temperature such as 320 F or 160 C so that its gentler for the cake to rise and cook at the initial stage. Then I will increase to 350 F or 180 C after about 10 to 15 minutes of baking. I also prefer to bake at a slightly lower rack, just below the middle rack so that the cake does not cook and brown too quickly. But it's also fine if you wish to bake at 350 F or 180 C straightaway for convenience.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is moderately thick.
5. Transfer the batter into an 8x4-inch loaf pan, greased and lined with parchment paper.
6. Top with some whole flaxseeds (optional).
7. Bake for 40 to 50 mins or until a wooden skewer comes out clean.
8. Cool the cake on a wire rack, then slice according to your desired thickness.
9. This cake can be kept at room temperature for a few days, provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 4.5 g
Dietary Fiber 4.1 g
Net Carb - 0.4 g
Calories = 195
Total Fat = 16.7 g
Protein = 5.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
