No-Cholesterol Apple Cake

Three cups of shredded unpeeled apples make this cake incredibly moist without a single egg yolk or pat of butter. Egg whites, vegetable oil, whole wheat flour, and oat bran create a cholesterol-free batter that bakes into a tender, spiced sheet cake.

The shredded apples are the real star. Left unpeeled, they add flecks of red and green color throughout the cake while releasing juice during baking that keeps the crumb soft for days. Three cups is a lot of apple, which means less flour and fat are needed to keep things moist.

The mix of all-purpose and whole wheat flour with oat bran gives this cake more fiber and a slightly nutty, wholesome flavor that plain white flour can’t deliver. The bran absorbs some of the apple moisture during baking, keeping the texture cake-like rather than soggy.

Cinnamon and allspice (or nutmeg) are the warm spice notes that make this taste like fall. They pair naturally with the apple sweetness and the brown sugar’s caramel depth.

Kitchen Tips

• Shred the apples on the large holes of a box grater. Fine shreds dissolve into the batter; large shreds hold their shape and add texture.
• Stir the dry ingredients into the wet just until moistened. Overmixing develops gluten and makes the cake tough.
• A dusting of powdered sugar after cooling is all the decoration this needs. The cake is sweet enough on its own.
• Store covered at room temperature. The apple moisture keeps this fresh for 3-4 days.

Variations

• Apple walnut: Fold in ½ cup chopped walnuts for crunch and extra protein.
• Pear apple: Replace half the shredded apples with shredded pears for a softer, more delicate fruit flavor.
• Cream cheese frosting: For special occasions, top with a light cream cheese frosting (adds cholesterol back, but worth it for celebrations).