Chocolate Walnut and Flaxseed Bundt Cake

You are here: Home » Chocolate Walnut and Flaxseed Bundt Cake

Delicious chocolate bundt cake recipe!


  • ½ cup walnuts (chopped)
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ¾ cup cocoa powder (unsweetened and not processed)
  • ⅓ cup ground flax seed
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 cup brown sugar, light
  • 2 large eggs (lightly beaten)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup water (hot)
  • ½ cup prune puree (combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth)
  • ½ cup chocolate chips (bittersweet)



Preheat oven to 350℉ (180℃) F.


Coat a 12-cup Bundt pan with cooking spray and dust with flour.


Spread chopped walnuts in a small baking pan and bake until golden and fragrant, 6 minutes. Transfer to a plate to cool.


Mix well flour, granulated sugar, cocoa powder, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl.


Add buttermilk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium speed until smooth.


Mix well hot water and prune purée in a measuring cup, add to the batter and mix until incorporated.


Fold in chocolate and the toasted nuts with a rubber spatula. Spread evenly the batter into the prepared pan.


Bake the cake until the top springs back when touched lightly and when a wood stick inserted in the center, it comes out clean, 45 to 55 minutes or more.


Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners’ sugar before serving.


If you like this, feel free to share it:


Visit Amazon