Low Fat Orange Raisin Nut Snack Cake
Delightfully moist and bursting with citrusy charm, this Low Fat Orange Raisin Nut Snack Cake is the perfect guilt-free treat to satisfy your sweet tooth. Made with wholesome ingredients like fresh orange zest, unsweetened applesauce, and just a touch of light brown sugar, this cake is packed with vibrant flavor but keeps the fat content low. Raisins and a sprinkle of chopped walnuts or pecans add a delightful texture, while warm cinnamon ties it all together with cozy spice. Quick and easy to prepare in just 45 minutes, including baking time, this snack cake is ideal as a midday pick-me-up, a light dessert, or even a morning treat with coffee. With only 1 bowl of dry ingredients and 1 bowl of wet ingredients to mix, it’s as simple as it is satisfying. Enjoy a slice of this healthier snack cake and bring fresh, zesty energy to your day!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 0.75 cup orange juice
- 0.5 cup unsweetened applesauce
- 0.5 cup light brown sugar, packed
- 1 large egg
- 0.5 cup raisins
- 0.25 cup chopped walnuts or pecans
- 1 as needed non-stick cooking spray
Instructions
Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch square baking pan with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, combine the orange zest, orange juice, unsweetened applesauce, light brown sugar, and the egg. Whisk until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the raisins and chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the snack cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice into 9 equal squares and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 177.7 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1586 mg | 34% | |
*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.
