4 Serves
73 Mins
29 g
95 g
42 g
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it.
Ingredients, vitamins, and health benefits
Plant-based Milk
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Vitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
572 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
526 mg / 1,250 mgPotassium
765 mg / 4,700 mgSodium
602 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
9 g / 28 gSugar
28 g / 50 gSaturated Fat
18 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In a small bowl, whisk together the ground flaxseed and water to create flax eggs, letting them sit for 5 minutes to thicken.
In a large mixing bowl, combine the flour, baking powder, and sugar.
In a separate bowl, cream the vegan butter and sugar together until smooth, then stir in the thickened flax eggs.
Gradually combine the wet mixture with the dry ingredients, stirring until just incorporated.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until golden and set.
Baking Powder
Ground Flaxseed
Flour
Sugar
Vegan Butter
Vitamin A
458 µg / 900 µgVitamin C
18 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
572 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
526 mg / 1,250 mgPotassium
765 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
28 g / 50 gSaturated Fat
18 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
3
g23
g9
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g