Sugar-Free Snack Cake
A moist, flavorful snack cake packed with dried fruits and nuts, offering a naturally sweet taste without added sugar. Perfect for healthy snacking or a quick dessert, it combines the richness of raisins, prunes, and chopped nuts for a satisfying treat suitable for all ages.
Ingredients
Instructions
- Bring raisins, chopped prunes, and water to a boil.
- Add butter and continue boiling for 5 minutes.
- Set the mixture aside to cool.
- Once cooled, add eggs, vanilla, self-rising flour, baking soda, salt, and chopped nuts to the mixture.
- Mix well until combined.
- Pour the batter into a greased 11 x 7 x 2-inch pan.
- Bake at 350°F for 30 minutes.
- Allow to cool, then cut into squares.
Tips & Substitutions
For best results, ensure your prunes are well-cooked and chopped before adding them to the mixture. If you prefer a different flavor, consider substituting the raisins with dried cranberries or apricots. You can also replace the butter with coconut oil for a dairy-free version. Remember, self-rising flour contains baking powder, so adjust the baking soda accordingly if using all-purpose flour.
Serving Suggestions
This sugar-free snack cake is delightful on its own, but it pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream for contrasting flavors. For a more filling option, serve alongside a fresh fruit salad or a cup of herbal tea. It also makes a great addition to brunch spreads that include dishes like the Cotton Family Pound Cake or Pumpkin Pie Crunch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the snack cake, where it will last up to a week. To reheat, simply warm individual squares in the microwave for about 10-15 seconds or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Free Snack Cake contains roughly 412 calories, with 6g protein, 55g carbohydrates, and 12g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1575mg per serving (68% 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 different types of dried fruit in this recipe?
Absolutely! You can experiment with various dried fruits such as figs, apricots, or even dates, depending on your taste preferences. Just make sure to adjust the moisture content if you use fruits that are drier or juicier than raisins or prunes.
Is there a gluten-free option for the flour?
Yes, you can substitute self-rising flour with a gluten-free all-purpose flour blend that contains a leavening agent. Just ensure that the blend is suitable for baking to achieve the right texture in your cake.
How can I make this recipe vegan?
To make this snack cake vegan, replace the eggs with flaxseed meal or applesauce as a binding agent. Use a vegan butter alternative or coconut oil instead of regular butter. The cake will still be delicious and moist!
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).