Dessert

Spring - Stuffed Caramel Cake is for Dessert, Snack.

Spring - Stuffed Caramel Cake takes 15 minutes to prepare.

Spring - Stuffed Caramel Cake takes 30 minutes to cook.

Spring - Stuffed Caramel Cake makes 10 servings.

The ingredients for Spring - Stuffed Caramel Cake are:

1 tbsp ground flaxseed
1/4 cup warm water
1/3 cup fat free vanilla yogurt (I used Source)
1/3 cup unsweetened vanilla almond milk
1 tsp vanilla
1/3 cup brown sugar
1/3 cup water
1 cup Kamut flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1 medium banana, sliced lengthwise
1 stalk rhubarb, halved lengthwise and cut into 8-9" lengths
1 tsp sugar

Here is how you make Spring - Stuffed Caramel Cake:

Preheat oven to 375F, grease a loaf pan.Whisk together flaxseed and warm water in a large bowl, let stand 5 minutes.Stir in yogurt, almond milk, vanilla, brown sugar and water until smooth.In another bowl whisk together flour, baking powder and salt.Stir flour mixture into the wet ingredients until combined.Spread 1/2 the batter in the loaf pan.Layer rhubarb and banana slices overtop, then top with the remaining cake batter.Sprinkle with the tsp of sugar.Bake for 30 minutes.Cool in pan for 5 minutes, then remove to a wire rack and cool completely.Number of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Spring - Stuffed Caramel Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 92.2

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 13.3 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 2.2 g
• Protein: 2.2 g

The dietary needs meet for Spring - Stuffed Caramel Cake is Vegetarian