Whole Wheat Cake Recipe

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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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HEALTHY CAKE RECIPES:

WHOLE WHEAT CAKE RECIPE

Copyright Information For The Gracious Pantry
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
Author: The Gracious Pantry

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
  • 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

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

Nutrition

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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99 Comments

  1. The cupcakes were great! They were a little more dense than a traditional cake, but definitely worth it to avoid refined sugar! They tasted like honey. I used a whipped cream frosting (also made with a bit of honey) and topped them with fresh berries. Mmmm…

  2. How dense is this cake. My sister is going to decorate with fondant (not clean, I know) but she says the cake needs to be kind of dense to do more than one layer.

  3. Tofutti cream cheese is supposed to be a good frosting replacement to use.

  4. hey! possible to replace the eggwhites with something else?

  5. to get rid of them completely? anything you can substitute them with?

    1. Nav – You could try unsweetened apple sauce, but I’m not sure you’d get the same result.

  6. What extract do you use? Most of the natural extracts I find have Propylene glycol in them…is that considered clean? I’d like to try it with a caramel extract…

    1. Amanda – Most health food stores will have extracts without that. I get mine at whole foods or a local health food store.

  7. Suggestions for replacing the honey? I would like to make this for my baby’s 1st b-day but I know she’s not supposed to eat honey yet…

    1. Alaina – I would try maple syrup. It may not taste quite as sweet, but for a 1 year old, that’s not a big deal. They have overly sensitive taste buds anyway. 🙂

  8. Hello! Thank you very much for this wonderful blog. I never use soda or baking powder, so I wonder if I can do without either of those in this recipe; will the cake bake well? I also tend not to use vinegar substituting it with lemon juice.
    I will be grateful for your reply!
    Thank you!

    1. Alla – No, the cake would not turn out the same without soda or powder. It would not rise very well. The vinegar/lemon juice is up to you. 🙂

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