Low Fat Brown Rice Cake
Indulge in a guilt-free treat with this **Low Fat Brown Rice Cake**, a wholesome and satisfying dessert or snack that's as nutritious as it is delicious. Made with the earthy goodness of brown rice and the lightness of egg whites, this cake features natural honey as a sweetener and non-fat Greek yogurt for a moist, tender crumb. A hint of vanilla and optional cinnamon or nuts elevate the flavors, while its low-fat and high-protein profile make it perfect for those seeking a healthier option. Easy to prepare in just an hour, this golden, lightly sweet cake is ideal for clean eating enthusiasts and pairs wonderfully with a dollop of fruit preserves or nut butter. Impressively simple yet packed with texture and flavor, this recipe is a must-try for anyone craving a nutritious homemade treat!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 3 Egg whites
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Non-fat Greek yogurt
- 0.5 teaspoon Cinnamon (optional)
- 0.25 cup Chopped nuts (optional)
Instructions
Begin by rinsing the brown rice under cold water. Drain and transfer the rice into a medium saucepan.
Add 2 cups of water to the rice and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 40 minutes, or until the rice is tender and all water is absorbed.
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the egg whites, honey, vanilla extract, and non-fat Greek yogurt until well combined.
Once the rice is cooked, allow it to cool slightly. Then, add the cooled rice to the egg mixture and stir until thoroughly combined.
Add the baking powder and salt to the mixture, and if using, fold in the cinnamon and chopped nuts for added flavor and texture.
Pour the rice mixture into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for about 45 minutes, or until the cake has set and is lightly golden on top.
Remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Slice the cake into 8 servings and enjoy on its own or with a spread of your choice, such as fruit preserves or nut butter for an extra treat.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 41.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 638 mg | 14% | |
*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.
