Date Bran Cake Recipe 🍰

Overview:

Indulge in a guilt-free treat with this Date Bran Cake recipe! Bursting with flavor and packed with fiber, this cake is perfect for dessert or a sweet snack. Plus, it’s easy to make and budget-friendly, making it a great option for weeknight baking. Serve it with a dollop of ice cream or a diabetic-friendly topping for a delightful finish.

Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
Servings: 12
Calories per Serving: 149.4

Ingredients:

1 cup water
1 egg
1 cup dark molasses
3 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped dates

Instructions:

Preparation:
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- In a small bowl, combine the bran, water, egg, molasses, and vegetable oil. Mix lightly and let it stand at room temperature for 30 to 45 minutes. This step is crucial for achieving the perfect texture.
Mix Dry Ingredients:
- In a mixer bowl, add the flour, brown sugar, salt, baking powder, baking soda, and chopped dates. Mix at low speed for about half a minute to blend the ingredients evenly.
Combine Wet and Dry Ingredients:
- Add the bran mixture to the dry ingredients in the mixer bowl. Mix at medium speed until everything is well blended. Be careful not to overmix, as it may affect the texture of the cake.
Bake:
- Preheat your oven to 375°F (190°C). Grease an 8-inch square pan and spread the batter evenly into it. Bake for 20 to 25 minutes, or until the cake is firm in the center and begins to draw away from the sides of the pan.
Cool and Serve:
- Allow the cake to cool to room temperature before cutting it into 12 equal portions. Each serving is one square.
Serve and Enjoy:
- This Date Bran Cake pairs wonderfully with a scoop of ice cream or a diabetic-friendly topping. It’s a delightful treat for any occasion!

Dietary Considerations:

High Fiber: With bran and dates as key ingredients, this cake is an excellent source of fiber.
Low Sodium Option: For those on a low-sodium diet, simply omit the added salt and use low-sodium baking powder.
Low Cholesterol Variation: To reduce cholesterol, omit the egg and use 1/4 cup of liquid egg substitute instead.

Nutrition Facts (Per Serving):

Calories: 149.4
Total Fat: 6.8g
Saturated Fat: 0.9g
Cholesterol: 13.6mg
Sodium: 254.4mg
Carbohydrates: 22.1g
Fiber: 2.1g
Sugar: 9.6g
Protein: 2.3g

Recipe Notes:

For a diabetic-friendly option, pair this cake with a topping from the “High Fiber Cookbook for Diabetics” by Mabel Cavaiani, R.D.
Customize the recipe by adding nuts or seeds for extra crunch and nutrition.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.

This Date Bran Cake is not only delicious but also nutritious, making it a delightful addition to your baking repertoire. Enjoy the goodness of fiber-rich ingredients in every bite! 🌟