Whole Wheat Cake Recipe
As an Amazon Associate I earn from qualifying purchases.
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.
SUBSCRIBE:
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
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.
Notes
Nutrition
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!
Gosh, I’m not sure. I’ve never tried that with this recipe. I would say check them after 15 minutes, and then every 3 minutes after that.
Can you use coconut flour instead?
No. You’d have to reformulate the entire recipe. Coconut flour is very different.
Can I use the whole egg? I hate separating egg whites! Thanks!
Sure. I use 1 whole egg for every 2 egg whites.
Hi there! I’d like to make this cake but chocolate flavoured! Would you recommend maybe adding raw cacao powder? If so then how much?
I would say about a 1/2 cup. Just watch the liquid content as cocoa powder tends to really soak up the liquids. Make the batch first and THEN add the cocoa powder just so you can monitor the change in consistency.
Have you tried the “Marshmallow Frosting” for this? It’s basically a simple syrup beaten into egg whites. I don’t see why you couldn’t use maple syrup in place of the sugar syrup.
http://veronicahurly.blogspot.com/2010/09/marshmallow-frosting.html
No, but thanks for sharing!
Can I use agave instead of honey? I’m thinking of using this for my sons first birthday but I know honey is a no no until 2.
Brittany – Agave isn’t clean, but yes, you can use it in equal amounts.
In reference to one of the comments regarding Agave. Agave is actually “clean.” I have been following a no to low sugar, very clean diet for years. Agave is a sugar but it is not process or refined and keeps you body’s blood sugars at an even level. It is a viable choice and good substitution for honey.
Sherry – Have you read this? http://www.foodrenegade.com/agave-nectar-good-or-bad/
Can anyone tell me how best to make this a chocolate cake? My guess is coco powder but wouldn’t be sure how much to use….want to layer the eat clean Nutella in between and the nut frosting on top to make a chocolate extravaganza!!
Emma – Depends on how chocolatey you want it to be. If you just want color and a mild chocolate flavor, you can simply add 2 tablespoons unsweetened cocoa powder. But if you want more than that, I would reduce the flour as you add cocoa powder.
I’m trying this today with cupcakes and mini cupcakes. I used melted coconut oil in place of the safflower and it solidified in little chunks by the time it went into the oven so I’m really hoping it still turns out… 😛 I’m guessing it’ll melt pretty quick and hopefully incorporate a bit before it bakes.
Melissa – Let me know how they turn out!
I just made this today. It’s only about an inch thick (and I saw a note about that in one of the comments). I doubled the recipe to make 2 tiers. I thought I did something wrong, but I guess it’s supposed to be an inch thick? Haven’t tasted yet, but reviews can get one excited!
Robin – Ya, it’s not a very tall cake. 1 inch is about right, give or take. I think mine may have come out a tad bit taller, but that could be just basic differences in ingredients or ovens.