Healthy Maple Cinnamon Castella Cake
Healthy Maple Cinnamon Castella Cake
Castella cakes are traditional Japanese desserts, often made with five or so egg yolks, lots of sugar and processed flour.  Although though they don’t usually contain oil or butter, the cake as a whole isn’t the healthiest.  So why not make my own?  :)
Healthy Maple Cinnamon Castella Cake

I made my version using no eggs, a small amount of dry sugar and whole wheat pastry flour, perfect for people watching their cholesterol or sugar intake.  This a firm, spongey cake with the perfect level of sweet, yet subtle, maple flavor.  The maple drizzle finish makes the cake even sweeter and more moist.

This castella cake is a sweet treat to satisfy your cravings for when you really need it.  Because you need it… now  ;)

Maple Cinnamon Castella Cake

Yield: one large loaf* or one 9 inch cake

Ingredients

    Dry:
  • 180g (1+1/2 cups) Whole Wheat Pastry Flour
  • 90g (3 scoops) Unflavored Whey Protein Isolate
  • 48g (1/4 cup) Pure Cane Sugar
  • 13g (2 tbs) Ground Flaxseed
  • 1/2-1 tsp Cinnamon (to taste)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • Wet:
  • 1/2 cup Skim Milk
  • 168g (1/2 cup) Pure Maple Syrup (I used Grade A)
  • 21g (1 tbs) Molasses
  • 185g (3/4 cup) Unsweetened Applesauce
  • 28g (2 tbs) Almond Oil (or any other neutral oil)
  • 1+1/2 tsp Stevia Extract
  • 1 tsp Maple Flavor
  • 1 tsp Vanilla Extract
  • 2 tsp Apple Cider Vinegar
  • Glaze:
  • 84g (1/4 cup) Pure Maple Syrup

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and spray your loaf or cake pan with cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In a separate mixing bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry and fold until incorporated. Whisk vigorously for 5 seconds to break apart any clumps. Pour into the prepared pan and bake for 40 minutes, until center of the cake bounces back when touched, is brown in color (but not burnt!), and toothpick comes out clean.
  4. Keeping cake in pan, pierce the entire surface of the cake with a fork and brush 1/4 cup of maple syrup over it. Slice when cool and serve warm if you like.

Notes

*Traditionally, castella cakes are made in loaf pans

This recipe is: eggless, low fat, high protein!

http://dessertswithbenefits.com/maple-cinnamon-castella-cake/

Healthy Maple Cinnamon Castella Cake

Labels: Applesauce, Cakes-and-Cupcakes, Eggless, Flax, High-Protein, Low-Fat, Maple, Molasses, Whey-Protein-Concentrate, Whole-Wheat

Comments (3)

  1. Anonymous: March 29, 2012

    I’ve never had Castella before… looks yummy!

  2. Clair Betters: February 21, 2013

    I simply want to tell you that I am just very new to blogging and really savored this web blog. Likely I’m planning to bookmark your website . You definitely come with terrific article content. Appreciate it for sharing your web-site.

  3. Vanessa: January 14, 2014

    I’ve never heard of castella cake but it looks pretty darn good!

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