Apple - Nut Bran Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 369.1
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 173.0 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 15.5 g
- Protein: 8.4 g
View full nutritional breakdown of Apple - Nut Bran Cake calories by ingredient
Introduction
A veganized, lowered in sugar and added fat version of the “Fresh Apple Cake” from The Perfect Pantry (http://www.theperfectpantry.com/2009/11/table-salt-recipe-apple-cake.html). This is a tender, flavourful, super-moist snacking cake that you won’t miss the frosting on or feel like you’re eating a good-for-you high fibre treat! A veganized, lowered in sugar and added fat version of the “Fresh Apple Cake” from The Perfect Pantry (http://www.theperfectpantry.com/2009/11/t
able-salt-recipe-apple-cake.html). This is a tender, flavourful, super-moist snacking cake that you won’t miss the frosting on or feel like you’re eating a good-for-you high fibre treat!
Number of Servings: 16
Ingredients
-
2 tbsp ground flaxseed
¼ cup hot low-fat, plain soy milk
1 tbsp ener-G egg replacer
1/3 cup cold low-fat, plain soy milk
½ cup graham flour (or whole wheat pastry flour)
½ cup flour
¼ cup ground almonds
¼ cup ground walnuts
1/3 cup rolled oats
2 tsp baking soda
2 tsp baking powder
½ tsp sea salt
½ tbsp cinnamon
1 tsp nutmeg
½ tsp ginger
1/3 cup vegan margarine (I used Smart Balance Light with Flax), softened
¼ cup brown sugar
¼ cup sugar
12 packets Krisda stevia (or ½ tsp stevia extract powder)
1 tsp maple extract
4 large, coarsely-grated apples
4 cups “twig-style” bran cereal
¼ cup chopped walnuts
Directions
Preheat oven to 350°F. Grease a 9” square pan (don’t try this with anything smaller than 9”!).
In a small dish, whisk together flaxseed and hot soymilk. Set aside for 10 minutes.
In another small dish, whisk together egg replacer powder and cold soymilk.
In a medium bowl, stir together flours, ground nuts, oats, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
In a large bowl, cream the margarine, sugars and stevia.
Add extract, flax and egg replacer mixtures, beating well.
Stir in the flour mixture, followed by the apples, cereal and walnuts.
Scrape into the pan, using your hands to smooth the top and lightly press down the mixture.
Bake for 45 minutes, then cool completely on a wire rack before unmoulding and cutting.
Serving Size: 9" cake, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish, whisk together flaxseed and hot soymilk. Set aside for 10 minutes.
In another small dish, whisk together egg replacer powder and cold soymilk.
In a medium bowl, stir together flours, ground nuts, oats, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
In a large bowl, cream the margarine, sugars and stevia.
Add extract, flax and egg replacer mixtures, beating well.
Stir in the flour mixture, followed by the apples, cereal and walnuts.
Scrape into the pan, using your hands to smooth the top and lightly press down the mixture.
Bake for 45 minutes, then cool completely on a wire rack before unmoulding and cutting.
Serving Size: 9" cake, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.