Skill Level: Medium - for everyday cooks, nothing too complex

Serves 6 servings

Cook Time:15 minutes

Ingredients

• 1 ½ c. sifted, unbleached all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ¾ c. sugar or Splenda
• 2 Tbsp. ground flax seed
• 6 Tbsp. water
• ¾ c. soy milk
• ¾ tsp. vinegar
• 1/3 c. margarine
• ½ tsp. vanilla extract
• ¼ c. fresh blueberries (optional)
• ¼ c. chopped walnuts (optional)

For topping:

• 5 Tbsp. sugar or Splenda
• 2 Tbsp. margarine
• ½ tsp. ground cinnamon

Directions

In a large bowl, sift flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine ground flax seed and water; mix in soy milk, vinegar, margarine, and vanilla. Pour wet mixture into dry mixture; beat until smooth. Spread batter in greased 9-by-9-inch pan. If desired, sprinkle blueberries and walnuts over batter; stir slightly to keep in the top layer. Topping: In a small bowl, mix sugar, margarine, and cinnamon with a fork until mixture resembles cornmeal. Sprinkle over batter. Bake in preheated 350 F oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly.

Nutrition Facts

408 cal

14 g fat

0 mg cholesterol

371 mg sodium

65 g carbs

1.4 g dietary fiber

5 g protein