No Cholesterol Cake
A moist, no-cholesterol cake featuring crushed pineapple, dates, and nuts, perfect for health-conscious dessert lovers seeking a sweet, flavorful treat without eggs or oil.
Ingredients
Instructions
- In a mixing bowl, combine the flour, sugar, and soda.
- Add the chopped nuts, crushed pineapple (including juice), and chopped dates to the mixture.
- Mix well and beat 30 to 40 strokes to combine thoroughly.
- Pour the batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 350°F for 30 to 40 minutes or until done.
- Allow the cake to cool slightly before covering with Cool Whip or sprinkling with powdered sugar.
- Serve and enjoy this very moist, no-oil, no-egg cake.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the chopped nuts with seeds like sunflower or pumpkin for a nut-free version. If you prefer a sweeter cake, consider adding an extra half cup of chopped dates or swapping out some sugar for brown sugar. This recipe is also great for experimenting with different fruits or spices.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving with a dollop of Cool Whip or a sprinkle of powdered sugar. It pairs beautifully with a side of Sweet Cabbage Slaw for a refreshing contrast. For a twist, serve it with a scoop of vanilla ice cream or alongside Peach-Blackberry Cobbler for a delightful dessert spread.
Storage & Reheating
Store leftover No Cholesterol Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for up to a week. If you want to enjoy it warm, simply pop a slice in the microwave for 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Cake contains roughly 377 calories, with 6g protein, 77g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 7g of dietary fiber toward your daily target.
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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cake. To maintain moisture, you might want to increase the liquid slightly or add a bit more crushed pineapple.
What can I use instead of chopped dates?
If you don't have chopped dates, you can substitute them with raisins or dried cranberries for a different flavor. Just ensure that the dried fruit is chopped into small pieces for even distribution throughout the cake.
Is this cake suitable for freezing?
Absolutely! You can freeze the No Cholesterol Cake for up to three months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving for the best texture.
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).