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Chocolate Walnut & Flaxseed Bundt Cake

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Chocolate Walnut and Flaxseed Bundt Cake

This delicious chocolate bundt cake contains ground flax seeds, chopped walnuts, buttermilk and bittersweet chocolate, not only tasty but also full of goodness.

 

Yield

16 servings

Prep

30 min

Cook

60 min

Ready

125 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup walnuts
chopped
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1 ½ cups all-purpose flour
or you can use 1/2 cup of whole wheat flour and 1 cup of white flour
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1 cup sugar
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¾ cup cocoa powder
unsweetened and not processed
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cup ground flax seed
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1 ½ teaspoons baking powder
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1 ½ teaspoons baking soda
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1 teaspoon salt
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1 ¼ cups buttermilk
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1 cup brown sugar, light
packed
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2 large eggs
lightly beaten
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¼ cup canola oil
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1 teaspoon vanilla extract
pure
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½ cup water
hot
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½ cup prune puree
combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth
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½ cup chocolate chips
bittersweet
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Ingredients

Amount Measure Ingredient Features
118 ml walnuts
chopped
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355 ml all-purpose flour
or you can use 1/2 cup of whole wheat flour and 1 cup of white flour
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237 ml sugar
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177 ml cocoa powder
unsweetened and not processed
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79 ml ground flax seed
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7.5 ml baking powder
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7.5 ml baking soda
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5 ml salt
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296 ml buttermilk
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237 ml brown sugar, light
packed
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2 large eggs
lightly beaten
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59 ml canola oil
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5 ml vanilla extract
pure
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118 ml water
hot
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118 ml prune puree
combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth
*
118 ml chocolate chips
bittersweet
* Camera

Directions

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Preheat oven to 350℉ (180℃) F.

Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Spread chopped walnuts in a small baking pan and bake until golden and fragrant, 6 minutes. Transfer to a plate to cool.

Mix well flour, granulated sugar, cocoa powder, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl.

Add buttermilk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium speed until smooth.

Mix well hot water and prune purée in a measuring cup, add to the batter and mix until incorporated.

Fold in chocolate and the toasted nuts with a rubber spatula. Spread evenly the batter into the prepared pan.

Bake the cake until the top springs back when touched lightly and when a wood stick inserted in the center, it comes out clean, 45 to 55 minutes or more.

Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar before serving.

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* not incl. in nutrient facts Arrow up button

Comments


Amy

This chocolate cake sounds great, my kids love moist chocolate cake, I am going to make it, thanks for sharing the recipe.

 

 

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 17138% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 229mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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