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.

A single slice of Whole Wheat Cake with raspberry filling on a white plate.

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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Clean Eating Birthday Cake Recipe

Whole Wheat Cake

NOTE: This recipe makes 1 layer. Double it (and use 2 cake pans) if you want a layered cake with filling in the middle. Each layer will be approximately 1 inch high, give or take a little.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 131kcal


  • 9 inch cake pan (2 pans if you want a layered cake)


  • 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
  • cup honey
  • 1 tbsp. pure vanilla extract


  • 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.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1slice | Calories: 131kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 217mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

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  1. Anonymous says:

    Christina – What a wonderful way to improvise! Glad it worked out!

  2. do you think would be okay in cupcakes? i want to make them for a child’s birthday party.

    1. Anonymous says:

      e4hand – Sure! They may not bake as long though, so keep an eye on them.

  3. graciouspantry says:

    Lynn – Sounds yummy!

  4. graciouspantry says:

    Nicole – Sounds interesting! Let me know how it turns out!

  5. graciouspantry says:

    Akratledge – Sounds wonderful! Glad you enjoyed it!

  6. graciouspantry says:

    Nicole – Wow! Sounds wonderful! Enjoy!

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    1. graciouspantry says:

      Katiem – Let me know how you like it!

  10. Jamersd13 says:

    This was a HUGE hit at my son’s 1st birthday…I also made frosting from yogurt cheese, vanilla, and powdered turbinado (sp) sugar.

    1. graciouspantry says:

      Jamersd – Fantastic!!!

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  12. graciouspantry says:

    I would use some pure orange extract and some fresh orange zest. Orange juice would give this too much liquid.

  13. Christina says:

    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!

    1. graciouspantry says:

      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!

  14. Cleanfitinspiration (Kris) says:

    Just put this in the oven for my husband’s bday, added cocoa for a chocolate flavor….hope it comes out! 🙂

    1. graciouspantry says:

      Me too! Let me know…

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  16. 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.

    1. graciouspantry says:

      It will be more dense. Not as light and fluffy. But the flavor will be about the same.

  17. Laurel Steele says:

    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,

    1. graciouspantry says:

      Fantastic! Welcome!

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