Whole Wheat Cake Recipe
This whole wheat cake is perfect for special occasions such as birthdays, graduations or other celebrations.
I’ve been trying to find a way to make a good birthday cake for a long time. I’ve tried many recipes and I’ve had to throw several of them right into the trash.
But I finally did it!
I should warn you, this cake is addictive. But if it’s your birthday, at least eating a lot of cake won’t be so bad if the cake you’re eating is clean!
I’m still trying to develop a good frosting recipe. That white frosting that makes any cake look like a birthday celebration. You know what I’m talking about… that stuff you can’t help but dip your finger into a few times while decorating the cake. Ya, that one. I need a clean version of that. And I’ll get it! Yes I will!
But in the mean time, I don’t want to leave you high and dry either. So if you don’t mind putting some chocolate pumpkin frosting on your cake, you can try the frosting I did for my Halloween cupcakes. It’s yummy stuff! A second option would be to try my Homemade Nutella, and lastly, here is a Nut Butter Frosting.
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HEALTHY CAKE RECIPES:
- Instant Pot Pumpkin Spice Cake
- Instant Pot Chocolate Cake
- Cranberry Upside Down Cake
- Cinnamon Chocolate Chip Crazy Cake
WHOLE WHEAT CAKE RECIPE
Whole Wheat Cake
Equipment
- 9 inch cake pan (2 pans if you want a layered cake)
Ingredients
- 1 cup whole wheat pastry flour (affiliate link)
- 2 tsp. baking powder
- 2 large egg whites
- 1 tbsp. grapeseed oil (or any light flavored oil)
- ¾ cup unsweetened apple sauce
- ⅓ cup honey
- 1 tbsp. pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line a 9 inch cake pan with parchment paper. Then spray the inside of the pan, including the parchment with a light coat of oil from an oil sprayer.
- In a large mixing bowl, whisk together the flour and baking powder until well combined.
- Whisk in all other ingredients.
- Pour batter in to cake pan and bake for 26-30 minutes. A knife or cake tester should pull our clean.
- Allow to cool. Run a plastic knife around the edge to separate cake from pan and then remove.
- If you made a second layer, cover one cake with filling or frosting and place the second cake on top.
Christina – What a wonderful way to improvise! Glad it worked out!
do you think would be okay in cupcakes? i want to make them for a child’s birthday party.
e4hand – Sure! They may not bake as long though, so keep an eye on them.
Lynn – Sounds yummy!
Nicole – Sounds interesting! Let me know how it turns out!
Akratledge – Sounds wonderful! Glad you enjoyed it!
Nicole – Wow! Sounds wonderful! Enjoy!
Will have to try!
Katiem – Let me know how you like it!
This was a HUGE hit at my son’s 1st birthday…I also made frosting from yogurt cheese, vanilla, and powdered turbinado (sp) sugar.
Jamersd – Fantastic!!!
I would use some pure orange extract and some fresh orange zest. Orange juice would give this too much liquid.
My daughter just read the book Pinkalicious and asked me to make pink cupcakes! Any recommendations on what I could use to turn this cake pink?! Any frosting recommendations? Thanks!
The only thing I can think of would be either raspberry juice, pomegranate juice or beet juice. Probably not the pink you are looking for though. I have a Peanut Butter Dip that makes great icing, but you’d have the same problem with the pink. Good luck!
Just put this in the oven for my husband’s bday, added cocoa for a chocolate flavor….hope it comes out! 🙂
Me too! Let me know…
i goofed and made this with regular whole wheat flour – will that not be as good? Its for my daughter’s birthday and I want a nice fluffy cake.
It will be more dense. Not as light and fluffy. But the flavor will be about the same.
Wow! I am so happy I found your blog! I am allergic to refined sugar. I just made your cinnamon rolls. YUM!!! Can’t wait to try this on my birthday,
Fantastic! Welcome!