Directions
Preheat oven to 350 degrees F.
Whisk together the dry ingredients (flour and baking soda). Set aside while you whisk together all the wet ingredients (oil, sugar, maple syrup, jam, milk, flaxeed, and water).
Pour the wet ingredients into the dry ingredients and combine. If the mixture is a little dry, add a splash or 2 of almond milk.
Pour into a greased 8x8 baking pan. Bake for 23-25 minutes.
While cake is baking, combine all the ingredients for the coconut sauce in a small saucepan over medium heat. Once boiling, turn off the heat and set aside.
Once cake is done, pierce top with a fork all over the cake. Pour half of the coconut sauce on top and let it soak through. Enjoy warm!
Ingredients
Serving Size 1/8 of recipe
Servings 8
- Amount Per Serving
- Calories 149
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 98mg5%
- Potassium 100mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees F.
Whisk together the dry ingredients (flour and baking soda). Set aside while you whisk together all the wet ingredients (oil, sugar, maple syrup, jam, milk, flaxeed, and water).
Pour the wet ingredients into the dry ingredients and combine. If the mixture is a little dry, add a splash or 2 of almond milk.
Pour into a greased 8x8 baking pan. Bake for 23-25 minutes.
While cake is baking, combine all the ingredients for the coconut sauce in a small saucepan over medium heat. Once boiling, turn off the heat and set aside.
Once cake is done, pierce top with a fork all over the cake. Pour half of the coconut sauce on top and let it soak through. Enjoy warm!