This cake is definitely a healthier choice as only some oil is used and the cake is largely moistened by yoghurt and honey. The use of wholemeal flour and flaxseed meal adds a good amount of fiber to this cake as well.
The combination of chocolate, orange and nuts add a flavourful punch. My family enjoyed this cake very much.
Chocolate Nugget Orange Flaxseed Cake
By Lou Seibert Pappas
- 1 cup unbleached all purpose flour
- 1 cup whole-wheat pastry or whole-meal flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1/2 cup canola oil
- 1.5 cups low fat plain yoghurt or buttermilk
- 1/3 cup honey
- 3 tbsp thawed frozen orange juice concentrate (I substituted with orange juice)
- 2 tbsp grated orange zest
- 1.5 cups flax cereal (I used flaxseed meal)
- 3/4 cups dried currants or golden raisins
- 3/4 cups chopped walnuts
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 by 13 inch baking pan.
- In a large bowl, combine flours, baking soda, baking powder, salt and granulated sugar. Stir to blend.
- In a medium bowl, beat the eggs and stir in the oil, buttermilk or yoghurt, honey, orange juice concentrate and orange zest.
- Add to dry ingredients and mix until just blended.
- Mix in the flax cereal and currants or raisins.
- Turn into the prepared pan and smooth the top.
- Toss the nuts and chocolate chips together and sprinkle evenly over the top.
- Bake for 25 to 35 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean.
- Let cool in the pan on a wire rack. Serve warm, cut into squares or strips.