Low Cholesterol Cake
A moist, flavorful low-cholesterol cake featuring raisins and warm spices, perfect for health-conscious dessert lovers seeking a naturally sweet treat.
Ingredients
Instructions
- Grease an 8 or 9-inch square pan and set aside.
- Preheat oven to 350°F (175°C).
- Simmer raisins and water together for at least 5 minutes, then drain.
- Measure the liquid and add enough water to bring it to 1 1/2 cups.
- Add the oil to the liquid mixture.
- Sift together the sugar, flour, nutmeg, cinnamon, and baking soda; mix well.
- Add the raisins to the dry mixture.
- Pour the liquid and oil mixture into the dry ingredients, stirring quickly but thoroughly.
- If using nuts, fold them in last.
- Pour the batter into the prepared baking pan.
- Bake until the cake tests done, about 30 to 35 minutes.
- Optional: sprinkle powdered sugar over the top before serving.
Tips & Substitutions
For a lighter cake, consider substituting half of the sugar with applesauce to reduce calories without sacrificing moisture. If you don't have canola oil, vegetable or sunflower oil can work as a substitute. Be sure to sift the flour well to prevent clumping, and for added flavor, replace some of the nutmeg with freshly grated ginger. This cake pairs beautifully with Citrus Berry Sherbet for a refreshing dessert experience.
Serving Suggestions
This low cholesterol cake is delightful on its own, but you can enhance it by serving with a dollop of low-fat yogurt or a scoop of vanilla ice cream. It pairs well with fresh fruits like sliced strawberries or blueberries for a burst of flavor. For a festive touch, dust the top with powdered sugar before serving, making it an excellent choice for gatherings or casual get-togethers.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual portions and warm in the microwave for 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Cake contains roughly 623 calories, with 6g protein, 53g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (51% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins?
Absolutely! You can substitute raisins with chopped dried apricots, cranberries, or dates for a different flavor profile. Just make sure to adjust the soaking time based on the fruit's moisture content, as some may require a shorter or longer simmering time.
Is it possible to make this cake gluten-free?
Yes, you can easily make this cake gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour. This will maintain the cake's texture and flavor. Just ensure your baking soda is also gluten-free to avoid cross-contamination.
How can I make this cake sweeter without adding more sugar?
To naturally enhance the sweetness of your low cholesterol cake, try adding mashed ripe bananas or unsweetened applesauce. Both options will add moisture and a hint of sweetness without the need for additional sugar, making it a healthier treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).