Grain cake
Our Grainy Cake or fiber-rich seed cake is the ideal snack! This moist, protein-rich cake made from whole-wheat flour and low-fat quark is the perfect recipe for those who want to indulge responsibly. Thanks to a generous, crunchy topping of oats and superfoods, every slice is packed with fiber and healthy fats.
The best news? This cake is completely low-sugar! We replace traditional sugar with erythritol, a natural sugar substitute with virtually zero calories that doesn't spike blood sugar levels. We owe the crunchy 'grainy' texture to a mix of chia seeds, flaxseeds, and pumpkin seeds.
These healthy flavor enhancers — from the low-calorie erythritol to the high-quality pumpkin seeds, chia seeds and flaxseeds — can be ordered quickly and easily via our webshop.
Ingredients
The Base Layer
- 180g whole-wheat flour
- 180g erythritol
- 200g low-fat quark
- 80 ml plant-based, unsweetened almond milk
- 2 eggs
- 1 tsp baking powder
- Pinch of salt
The Grainy Topping
- 20g oats
- 20g pumpkin seeds
- 20g chia seeds
- 20g flaxseeds
Instructions
Step 1: Preparation
- Preheat the oven to 180°C (top and bottom heat).
- Take a silicone cake mold. You don't need to grease this.
Step 2: Making the batter
- In a large bowl, mix the dry ingredients for the base: the whole-wheat flour, erythritol, baking powder, and the pinch of salt.
- Add the low-fat quark, the two eggs, and the 80 ml of almond milk to the bowl.
- Mix or stir everything well until you have a smooth and uniform batter.
- Pour the batter into the cake mold.
Step 3: Adding the 'Grainy' topping
- Mix the oats, pumpkin seeds, chia seeds, and flaxseeds together in a small bowl.
- Sprinkle the seed mix evenly over the top of the batter.
Step 4: Baking
- Place the cake in the middle of the preheated oven.
- Bake the cake for 35 to 40 minutes until golden brown and cooked through.
- Check if it's done by inserting a toothpick into the center. Does it come out clean? Then your cake is ready! Let it cool completely on a wire rack.
Nutritional value per serving
If you cut the cake into 10 equal pieces, one serving contains:
| Nutritional value | Per 10 servings (Total cake) | Per serving (1 slice) |
| Energy (Kcal) | 1297 kcal | 130 kcal |
| Proteins | 67.0 g | 6.7 g |
| Fats | 41.1 g | 4.1 g |
| — Of which saturated | 7.5 g | 0.8 g |
| Carbohydrates (Gross) | 312.1 g | 31.2 g |
| — Of which polyols (erythritol) | 179.1 g | 17.9 g |
| Net Carbs (Absorbable) | 133.0 g | 13.3 g |
| — Of which sugars | 11.3 g | 1.1 g |
| Fiber | 35.0 g | 3.5 g |
| Salt | ~1.2 g (pinch + baking powder) | ~0.1 g |
Properties: High in fiber and healthy fats (thanks to the seeds and kernels), protein-rich (due to the quark and eggs), and low in sugar!
