Paleo Bran Cake
Indulge in the wholesome goodness of this Paleo Bran Cake, a delightful grain-free twist on the classic bran treat, perfect for health-conscious bakers or followers of the paleo lifestyle. Made with nutrient-rich almond flour, coconut flour, and flaxseed meal, this cake delivers a hearty, fiber-packed texture without the need for traditional wheat bran. Sweetened naturally with honey and unsweetened applesauce, it’s a guilt-free way to satisfy your sweet tooth. Optional add-ins like raisins and chopped walnuts add bursts of flavor and crunch, while the warm notes of cinnamon elevate its comforting appeal. Ready in under an hour, this moist, tender cake is not only paleo-friendly but also gluten-free and dairy-free, making it an irresistible dessert or snack for any occasion. Whether enjoyed on its own or paired with a warm cup of tea, this cake is a nourishing treat you can feel good about!
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Ingredients
- 1.5 cups almond flour
- 0.5 cups coconut flour
- 0.5 cups flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.5 cup honey
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.5 cup raisins (optional)
- 0.5 cup chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease an 8-inch square cake pan with coconut oil or line it with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, baking soda, ground cinnamon, and sea salt. Mix well to ensure there are no lumps.
Step 3
In a separate medium bowl, whisk together the eggs, honey, unsweetened applesauce, vanilla extract, and melted coconut oil until well combined.
Step 4
Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated. Avoid overmixing to ensure the cake remains tender.
Step 5
Fold in optional raisins and chopped walnuts if desired, ensuring they are evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Step 7
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Step 9
Transfer the cake to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (875.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3198.6 |
| Total Fat 218.9g | 0% |
| Saturated Fat 73.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 558mg | 0% |
| Sodium 2746.1mg | 0% |
| Total Carbohydrate 277.3g | 0% |
| Dietary Fiber 65.0g | 0% |
| Total Sugars 174.3g | |
| Protein 84.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 679.4mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2109.6mg | 0% |
Source of Calories