High Protein Bran Cake
Satisfy your sweet tooth while boosting your nutrition with this High Protein Bran Cake, a wholesome treat that’s as nourishing as it is delicious. This recipe combines fiber-packed wheat bran, protein-rich vanilla protein powder, and Greek yogurt to create a moist, flavorful cake that's perfect for health-conscious bakers. Sweetened naturally with honey and unsweetened applesauce, and enhanced with warm cinnamon, crunchy walnuts, and chewy raisins, this cake is bursting with texture and flavor in every bite. Easy to prepare in just 15 minutes and baked to perfection in under 35, it’s a fantastic choice for meal prep, breakfast, or an afternoon snack that keeps you energized. With 12 servings, this guilt-free indulgence is ideal for sharing—or savoring all week long!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 0.75 cup Vanilla protein powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Greek yogurt
- 0.5 cup Honey
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts
- 0.5 cup Raisins
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the wheat bran, all-purpose flour, vanilla protein powder, baking soda, baking powder, salt, and ground cinnamon. Mix well to ensure an even distribution of the dry ingredients.
In another bowl, whisk together the Greek yogurt, honey, eggs, unsweetened applesauce, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix as this can make the cake dense.
Fold in the chopped walnuts and raisins until they are evenly distributed throughout the batter.
Transfer the batter into the prepared baking dish, using a spatula to spread it out evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, cut the cake into 12 equal squares to serve.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 354.1 g | 129% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 174.3 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1040 mg | 80% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3031 mg | 64% | |
*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.
