• 1 Rating

This was adapted from a Caribbean plain cake recipe. I love cake but wanted to make it a bit healthier. The flavor was different but great.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.

  • Sift flour, baking powder, and salt in a large bowl.

  • Heat a skillet over medium heat. Add pumpkin seeds and cook, stirring frequently, until lightly brown and toasted, about 5 minutes. Pour into a food processor. Blend the toasted pumpkin seeds in the food processor until sand-like in texture. Add to the flour mixture.

  • Place ground flax seeds in the same skillet. Cook and stir until toasted, about 4 minutes. Mix into the flour mixture until well combined.

  • Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, and vanilla extract, mixing until well combined. Add the flour-seed mixture in batches, alternating with milk, beating batter briefly after each addition until batter is fully blended. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 35 to 40 minutes.

Cook's Notes:

You can use cake flour in place of all-purpose flour.

Water may be substituted for the milk.

You can skip toasting the seeds if desired.

The ground seed and flour mixture should amount to about 2 cups.

Nutrition Facts

447 calories; 32 g total fat; 108 mg cholesterol; 362 mg sodium. 34.9 g carbohydrates; 7.5 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0