Bran Cake
Discover the wholesome delight of Bran Cake—an irresistibly moist and tender treat packed with fiber-rich wheat bran and warm cinnamon spice. Perfect for breakfast or a light dessert, this easy-to-make recipe features a harmonious blend of creamy yogurt, rich honey, and a hint of vanilla for natural sweetness. Optional add-ins like raisins and chopped nuts enhance texture and flavor, making each bite a more satisfying experience. With a straightforward prep time of just 15 minutes and baked to perfection in under 35 minutes, this bran cake is ideal for busy mornings or mindful snacking. Serve it warm or at room temperature, and savor a healthy twist on traditional cakes that’s sure to become a family favorite. Keywords: Bran Cake, healthy cake recipe, wheat bran dessert, fiber-rich treats, easy cake recipes.
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Recipe Information
Ingredients
- 1 cup wheat bran
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter
- 0.5 cup brown sugar
- 0.25 cup honey
- 2 units large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 0.5 cup chopped nuts (optional)
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
In a medium bowl, mix together the wheat bran, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, cream the unsalted butter and brown sugar together until light and fluffy using an electric mixer or by hand with a wooden spoon.
Add the honey to the butter and sugar mixture, mixing well.
Beat in the eggs one at a time, ensuring each egg is fully absorbed before adding the next.
Stir in the vanilla extract and then the plain yogurt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the optional chopped nuts and raisins if desired for extra texture and flavor.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the bran cake warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 355.7 g | 129% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 190.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 774 mg | 60% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2722 mg | 58% | |
*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.
