Paleo Bran Cake
Indulge in guilt-free satisfaction with this Paleo Bran Cake, a wholesome twist on traditional bran recipes that’s perfect for clean eating enthusiasts. Packed with nutrient-rich ingredients like almond flour, coconut flour, and flaxseed meal, this naturally gluten-free and grain-free cake delivers a hearty dose of fiber without compromising flavor. Sweetened with honey and unsweetened applesauce, and infused with warm cinnamon, it’s moist, subtly spiced, and irresistibly comforting. Optional raisins and chopped walnuts add delightful texture and extra bursts of flavor. Ready in under an hour, this easy-to-make dessert is ideal for a breakfast treat or a healthy snack. Embrace Paleo-friendly baking with this delicious and nutritious bran cake!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups coconut flour
- 0.5 cups flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.5 cup honey
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.5 cup raisins (optional)
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square cake pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, baking soda, ground cinnamon, and sea salt. Mix well to ensure there are no lumps.
In a separate medium bowl, whisk together the eggs, honey, unsweetened applesauce, vanilla extract, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated. Avoid overmixing to ensure the cake remains tender.
Fold in optional raisins and chopped walnuts if desired, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 174.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 679 mg | 52% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2110 mg | 45% | |
*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.
