Sugar-Free Bran Cake
Delight in the wholesome goodness of a **Sugar-Free Bran Cake**, a nutritious and naturally sweetened treat perfect for health-conscious bakers. Packed with high-fiber **wheat bran** and **whole wheat flour**, this cake gains its natural sweetness from mashed **ripe bananas** and **unsweetened applesauce**, making it ideal for those seeking a sugar-free dessert option. Warm hints of **cinnamon** complement the hearty texture, while **chopped walnuts** and **raisins** add bursts of flavor and crunch. This guilt-free cake is moist, flavorful, and easy to prepare, requiring just 15 minutes of prep time before baking to perfection. Whether served as a nourishing breakfast, snack, or dessert, this recipe is the perfect balance of healthy indulgence. Try it today and enjoy a high-fiber, sugar-free delight without sacrificing taste!
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Recipe Information
Ingredients
- 1 cup wheat bran
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup unsweetened applesauce
- 2 medium ripe bananas, mashed
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
- 0.5 cup raisins
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the wheat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir to mix well.
In a separate bowl, mash the bananas until smooth. Add the unsweetened applesauce, eggs, almond milk, and vanilla extract. Whisk until thoroughly combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the chopped walnuts and raisins into the batter using a spatula.
Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the cake once cooled. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 108.3 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 488 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3261 mg | 69% | |
*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.
