Published by Lisa December 30th, 2007
in Green Eating & Living and MyDocHub.
The yogurt makes this cake very moist and rich. So good!
Diet Types: Vegetarian, Wheat Free
Ingredients:
1 cup lightly toasted pecans, finely chopped
1/3 cup sugar
1 teaspoon cinnamon
2 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup maple syrup
1/3 cup canola oil
2 egg whites, lightly beaten
1 cup plain, nonfat yogurt
1 teaspoon vanilla
Serves: 6
Cooking Time: Under 30 minutes
Instructions:
Preheat the oven to 350 degrees. In a small bowl stir the pecans, sugar, and cinnamon. Sift together flour, baking powder, baking soda and salt. In a separate medium-sized bowl beat the syrup and oil together until smooth. Beat in the eggs. Stir in the yogurt and the vanilla. Combine the wet and dry ingredients and stir just until evenly moistened. Oil a 9″ round or square pan. Spread half the batter in the pan and sprinkle half the pecan topping evenly over the cake batter. Spread the remaining batter on top, making it as smooth as possible. Sprinkle the remaining pecan mixture evenly over the top of the batter and bake for 40 to 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Place on a wire rack to cool for 10 minutes before cutting.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 6
Calories: 506
Calories from Fat: 256
Total Carbs: 55g
Dietary Fiber: 6g
Protein: 10g
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