No Cholesterol Apple Cake
A moist, flavorful apple cake with warm spices, perfect for a healthy dessert or snack, suitable for those seeking low-cholesterol or vegan options.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Spray a 9 x 13 inch pan with non-stick spray.
- Cream together the sugar, brown sugar, oil, and egg whites until well combined.
- Add the flour, whole wheat flour, oat bran, baking soda, cinnamon, allspice (or nutmeg), and shredded apples to the creamed mixture.
- Mix well after each addition until the batter is smooth and evenly combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
To enhance flavor, consider adding a splash of vanilla extract or a handful of raisins for natural sweetness. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend. For a bit of crunch, add chopped nuts or seeds. Be sure to mix the batter just until combined to keep the cake light and fluffy.
Serving Suggestions
This No Cholesterol Apple Cake is delightful on its own, but you can serve it with a dollop of low-fat yogurt or a scoop of vanilla ice cream for added creaminess. It pairs beautifully with a cup of tea or coffee. For a delightful brunch, serve alongside Mustard Potatoes or a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftover apple cake in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, freeze slices wrapped in plastic wrap and then foil for up to three months. To reheat, warm slices in the microwave for about 20-30 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Apple Cake contains roughly 364 calories, with 7g protein, 69g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (120% of the Daily Value), calcium (50% of the Daily Value), and iron (31% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 492mg per serving (21% 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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites, but this will add cholesterol to the cake. If you're looking to keep it cholesterol-free, stick to the egg whites or opt for Egg Beaters as a substitute.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can increase the sugar slightly or add a sweetener like honey or agave syrup. Just remember to adjust the wet ingredients accordingly to maintain the right batter consistency.
Can I use other fruits in this recipe?
Absolutely! While the recipe calls for shredded apples, you can substitute them with other fruits like grated carrots for a spiced carrot cake or mashed bananas for a banana bread variation. Experimenting with different fruits can yield delicious results!
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).