18 Ingredients
  • Cake:
  • 1/2 cup boiling water
  • 4 lemon verbena tea bags
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup applesauce
  • 1/4 cup canola oil
  • 1/2 cup chopped walnuts, toasted
  • Cooking spray
  • Glaze:
  • 3/4 cup powdered sugar
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
Nutrition
250
13% daily value
12 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

14% 9

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 4

Carbs

13% 40

Carbs (net)

- 39

Fiber

4% 1

Sugars

- 23

Sugars, added

- 22

Protein

8% 4

Cholesterol

- 0

Sodium

6% 149

Calcium

4% 43

Magnesium

3% 14

Potassium

2% 74

Iron

7% 1

Zinc

3% 0

Phosphorus

11% 80

Vitamin A

0% 0

Vitamin C

3% 3

Thiamin (B1)

16% 0

Riboflavin (B2)

12% 0

Niacin (B3)

8% 1

Vitamin B6

3% 0

Folate equivalent (total)

17% 68

Folate (food)

- 12

Folic acid

- 33

Vitamin B12

0% 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

3% 3

Sugar alcohols

- 0

Water

- 29
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