A Healthier Apple Nut Snack Cake
Indulge guilt-free with this Healthier Apple Nut Snack Cake, a moist and wholesome treat packed with cozy fall flavors! Made with nutrient-rich whole wheat flour, unsweetened applesauce, and protein-packed Greek yogurt, this cake skips the refined sugar in favor of natural sweetness from honey and juicy diced apples. Chopped walnuts add a delightful crunch, while a warm hint of cinnamon and nutmeg ties everything together. Perfect for breakfast, a midday snack, or even dessert, this easy-to-make recipe comes together in just under an hour and delivers nine satisfying portions. Serve it as is or with a dollop of yogurt for an extra touch. Whether you're looking for a healthier baking option or a crowd-pleasing treat, this apple nut cake checks all the boxes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Greek yogurt (plain, nonfat or low-fat)
- 0.5 cups Honey
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 2 cups Apples (peeled, cored, and diced)
- 0.5 cups Chopped walnuts
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, combine the unsweetened applesauce, Greek yogurt, honey, and vanilla extract. Mix well until smooth.
Add the eggs to the wet mixture, one at a time, whisking well after each addition.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix, as this can make the cake dense.
Fold in the diced apples, chopped walnuts, and optional raisins until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly with the spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Cut into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 352.5 g | 128% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 181.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 365 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2225 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
