No Cholesterol Yeast Cake
A hearty, cholesterol-free yeast cake with a slightly sweet flavor, perfect for breakfast or snack, easily customizable with fillings like cocoa and sugar for a delightful treat.
Ingredients
Instructions
- Dissolve yeast and sugar in warm water and wait a few minutes until the mixture bubbles.
- Add oil, salt, and flour to the yeast mixture.
- Mix with a mixer or knead until well combined.
- Ensure the mixture is not too soft or too hard.
- Let the dough rise for approximately 1 hour.
- Divide the dough into 6 balls.
- Roll out each ball into a 12 x 15-inch rectangle.
- Spread 3/4 to 1 cup sugar and 3 to 4 ounces cocoa over the rectangle.
- Roll the filled dough into a 15-inch log.
- Let the logs rise for 3/4 to 1 hour.
- Bake at 375°F (190°C) for 30 to 40 minutes.
Tips & Substitutions
For a lighter texture, consider using half bread flour and half all-purpose flour. If fresh yeast is unavailable, you can substitute with an additional packet of dry yeast. To enhance flavor, add a teaspoon of vanilla extract or almond extract to the dough. Ensure that the water is warm but not hot, as excessive heat can kill the yeast.
Serving Suggestions
This yeast cake is delightful on its own but can be served with a dusting of powdered sugar or a drizzle of chocolate glaze for added sweetness. It pairs beautifully with a side of Spring Asparagus Salad for a refreshing contrast. Enjoy it as a dessert or snack with a cup of tea or coffee.
Storage & Reheating
Store leftover yeast cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil. To reheat, remove from the freezer and let it thaw at room temperature, then warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Yeast Cake contains roughly 3245 calories, with 73g protein, 278g carbohydrates, and 212g fat. It is an excellent source of protein (145% of the Daily Value), dietary fiber (108% of the Daily Value), and iron (92% of the Daily Value). Note that it is relatively high in sodium, at 1214mg per serving (53% 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 wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour for bread flour, but the texture may be denser. Consider using a 50/50 mix of whole wheat and all-purpose flour to achieve a lighter result while still adding some health benefits.
What can I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast. Make sure your yeast is fresh and the water temperature is appropriate. If the dough remains flat, try placing it in a warmer environment to encourage rising, like an oven set to a low temperature.
How can I make this cake sweeter?
To increase the sweetness of the cake, you can add an extra half cup of sugar to the filling. Alternatively, consider drizzling a sweet glaze made of powdered sugar and milk over the baked cake for an extra touch of sweetness.
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).