Calories
238 cals
Fat
11 g
Saturated Fat
9 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
1 g
Carbohydrates
35 g
Sugar
15 g
Fiber
6 g
Protein
5 g
Sodium
251 mg
Here at CFYL we like to use as little sugar as possible. We’ve found ¾ cup to give the perfect balance to this cake but if you have a sweeter tooth than us, bring the amount of sugar up to one cup.If you cannot find whole-wheat pastry flour, substitute with half whole wheat flour and half all-purpose flour.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.