Low Fat Brown Rice Cake
Delight in the wholesome simplicity of this Low Fat Brown Rice Cake, a guilt-free treat that's as nutritious as it is delicious! Made with hearty brown rice, protein-packed egg whites, and a touch of natural sweetness from honey, this cake offers a light yet satisfying texture. Non-fat Greek yogurt adds creaminess, while optional cinnamon and chopped nuts lend a hint of warmth and crunch. Perfectly baked to golden perfection, this easy-to-make recipe is ideal for a healthier dessert, a midday snack, or even a unique breakfast option. Ready in just an hour, it’s a low-fat, high-flavor creation that proves healthy eating can still feel indulgent.
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Ingredients
- 1 cup Brown rice
- 2 cups Water
- 3 Egg whites
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Non-fat Greek yogurt
- 0.5 teaspoon Cinnamon (optional)
- 0.25 cup Chopped nuts (optional)
Directions
Step 1
Begin by rinsing the brown rice under cold water. Drain and transfer the rice into a medium saucepan.
Step 2
Add 2 cups of water to the rice and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 40 minutes, or until the rice is tender and all water is absorbed.
Step 3
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
Step 4
In a large bowl, whisk together the egg whites, honey, vanilla extract, and non-fat Greek yogurt until well combined.
Step 5
Once the rice is cooked, allow it to cool slightly. Then, add the cooled rice to the egg mixture and stir until thoroughly combined.
Step 6
Add the baking powder and salt to the mixture, and if using, fold in the cinnamon and chopped nuts for added flavor and texture.
Step 7
Pour the rice mixture into the prepared cake pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for about 45 minutes, or until the cake has set and is lightly golden on top.
Step 9
Remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Step 10
Slice the cake into 8 servings and enjoy on its own or with a spread of your choice, such as fruit preserves or nut butter for an extra treat.
Nutrition Facts
| Serving size | (980.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 663.5 |
| Total Fat 17.4g | 0% |
| Saturated Fat 1.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 3.5mg | 0% |
| Sodium 1862.2mg | 0% |
| Total Carbohydrate 96.9g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 41.8g | |
| Protein 33.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.5mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 637.6mg | 0% |
Source of Calories