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Essential EatingWell Chocolate Bundt Cake
Source: Eating Well

Ingredient Notes:Flaxseeds are one of the best plant sources of omega-3 fatty acids. They provide both soluble fiber, linked to reduced risk of heart disease, and insoluble fiber, which provides valuable roughage. Flaxseeds are perishable, so purchase whole seeds (instead of ground flaxmeal), store in the refrigerator and grind in a clean coffee grinder or dry blender just before using. Rice bran oil is made from the nutritious bran and germ layers of rice. It has a high smoke point, 490°F, making it an excellent choice for frying, and a delicate flavor, so it is ideal for baking. Look for it in natural-foods stores. For more information, visit www.californiariceoil.com.Tip: To make prune puree: Combine 6 ounces (1 cup) pitted prunes with 6 tables

Rating:
Prep Time: 25 minutes
Cook Time: 120 minutes
Difficulty: Difficult

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Essential EatingWell Chocolate Bundt Cake
0 1/2 cup  chopped hazelnuts
0 tsp  low sodium baking powder
0 tsp  baking soda
1 tsp  salt
1 cup  packed light brown sugar
1 tsp  vanilla extract
0 1/2 cup  prune puree
Directions
  1. Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).
  2. Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.
  3. Whisk flour, granulated sugar, cocoa, 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 hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.e the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

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