Low Fat Bran Cake
Indulge guilt-free with this wholesome Low Fat Bran Cake, a deliciously moist and nutritious dessert packed with natural flavors. This recipe blends hearty wheat bran with the sweetness of unsweetened applesauce and a hint of vanilla, creating a light yet satisfying treat perfect for any time of day. With no added oil and using egg whites for a lighter texture, it’s a healthier twist on classic bran cake. The addition of plump raisins provides bursts of natural sweetness, while skim milk ensures a tender crumb. Quick and easy to prepare in just 15 minutes, this low-fat cake bakes to perfection in under half an hour, making it an ideal choice for guilt-free snacking. Perfect for breakfast, tea time, or as an on-the-go snack, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup wheat bran
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large egg whites
- 1.5 cups unsweetened applesauce
- 0.5 cup brown sugar
- 1 teaspoon vanilla extract
- 0.75 cup skim milk
- 0.5 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking soda, baking powder, and salt. Stir well to ensure even distribution of the dry ingredients.
In a separate medium-sized bowl, beat the egg whites until frothy. Add the unsweetened applesauce, brown sugar, and vanilla extract. Mix until the ingredients are well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined.
Slowly add the skim milk to the batter, stirring continuously until you achieve a smooth consistency.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
Transfer the cake onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 168.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2276 mg | 48% | |
*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.
