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
8 servings
1/8 of recipe
- Amount per serving
- Calories149
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 98mg5%
- Total Carbohydrate 18g7%
- Dietary Fiber 1g4%
- Total Sugars 7g
- Protein 3g
- Potassium 100mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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!