Whole Wheat Cake Recipe calls for two varieties of whole wheat flour with some almond flour, folded into coconut oil and butter creamed with date sugar. This recipe showcases a whole wheat flour cake at its finest with a sweet nutty taste. To take this cake to the next level, I sandwiched the two layers with a decadent chocolate-date spread and garnished it with date sugar granules. This cake has a deep rich wheat color with golden edges and has a satisfying vanilla aftertaste!
My inspiration:
The Whole Wheat Cake recipe I created is diabetic-friendly using healthy ingredients such as red and white whole wheat flour and almond flour. I was inspired to create this cake after trying the Austrian Walnut Torte on my European tours. I loved the layers of torte sandwiched with coffee buttercream. Since my recipe is based on the various European tortes I have enjoyed, I have classified it under Continental cuisine.
This cake cannot be spotted on tiered platters because baked goods with whole wheat flour are not commonly served in restaurants. Whole wheat flour in cakes is known to make them dense, but this recipe defies that fact. To make the cake less dense, I curated the recipe to include almond flour and coconut oil to fill the gap in whole wheat cake recipes. This recipe may not be the light and airy version of all-purpose flour cakes, but it still has a soft texture. It is ideal for those looking for sugar alternatives, healthy ingredient cake recipes or to indulge in baked goods without the guilt. My family and I are actively switching to whole-grain options for baked goods without using refined sugars wherever possible. Date sugar is high in fiber, making it the perfect alternative to refined sugars.
Frequently Asked Questions:
- What does a cake made with whole wheat flour taste like?
Whole Wheat Cake has a nutty and mildly sweet taste.
2. What happens when baking with whole wheat flour?
Whole wheat flour will absorb more liquid than all-purpose flour. So add more milk or liquids to any baked good that calls for whole wheat flour.
3. How can I substitute all-purpose flour with whole wheat flour?
You can substitute 1 cup of all-purpose flour with 3/4 cup of whole wheat flour.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Fats: virgin coconut oil, unsalted butter; omit salt if using salted butter
- Sweetener: Date Lady date sugar
- Beaten eggs
- Flour: red whole wheat flour, white whole wheat flour, whole wheat bread flour and almond flour sifted with salt and baking powder; my experimentation with whole wheat flour for this cake calls for a balanced proportion of these flour types.
- Flavoring: vanilla extract; swap it for almond essence
- Reduced fat milk
- Walnuts: for the cake and garnish
- Filling: Date Lady chocolate spread
How to make the Whole Wheat Cake using my recipe:
Prepare the ingredients. Sift the flour with the salt and baking powder. Sift the date sugar and reserve the residual granules for dredging the top of the cake.
2. Preheat the oven to 350 degrees F. Use a stand mixer with the paddle attachment to cream the coconut oil and butter with the sifted date sugar until light. Add the eggs one at a time and beat well.
3. Add the vanilla essence and turn to ‘stir’ mode. Fold in the white whole wheat flour, almond flour and the red whole wheat flour (sifted with salt and baking powder) a little at a time. Alternate the flour with the milk while folding it. Add the chopped walnuts and combine.
4. Line two 8″ round cake pans with parchment paper and pour or scoop half the batter into each pan. Smooth the top with a spatula and bake for 18-20 minutes or until the cake skewer or toothpick comes out clean in the center. Ease the edges of the cake and invert them on wire racks. Let the cake cool for 5 minutes.
5. When the cake is slightly warm, spread the Date Lady chocolate spread on top and place the other cake layer on top.
6. Dredge the cake with the date sugar residual granules (from sifting the date sugar) and (optionally) pipe a small dollop of the chocolates spread to hold walnut halves for decoration. Serve the cake slice with tea, coffee or milk.
Tips:
- Cakes or tortes made with whole wheat flour will not be as light and airy as the ones made with all-purpose flour. However, letting the Whole Wheat Cake rest for a few hours in the refrigerator will soften the cake.
- I like to microwave the cake slice for a few seconds before serving to soften the cake of any roughness.
- Superfine almond flour makes the cake moist.
- I added milk to the batter until it reached a dropping consistency. If the batter is too thick, the cake will be dense.
Serving suggestion:
I serve this Whole Wheat Cake with two layers sandwiched in chocolate spread garnished with date sugar coarse granules (residue from sifting the date sugar) and walnut halves. If you like more of the spread, you could use it on top of the cake too. Since this is a diabetic-friendly cake recipe, I have not used any buttercream icing, but it’s your call to tweak it to your desired sweetness. Enjoy this cake slice with coffee, tea or milk.
Storage:
This recipe for the Whole Wheat Cake slices will stay fresh in the refrigerator for two weeks. You can freeze the cake for three months. Please thaw the cake in the refrigerator (to defrost it) the day before serving and microwave the slices for a few seconds.
Other whole wheat cake baked goods that you might like:
Whole Wheat Cake Recipe
Equipment
- stand mixer, oven
Ingredients
- 2 oz coconut oil
- 2 oz unsalted butter
- 6 oz Date Lady date sugar sifted
- 2 egg
- 1 tsp vanilla extract
- 2 oz almond flour
- 2 oz white whole wheat flour
- 1 oz red whole wheat bread flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup reduced fat milk
- ¼ cup walnut chopped
- 3 tbsp Date Lady chocolate spread for the filling
Instructions
- Prepare the ingredients.Sift the flour with the salt and baking powder. Sift the date sugar and reserve the residual granules for dredging the top of the cake.
- Preheat the oven to 350 degrees F. Use a stand mixer with the paddle attachment to cream the coconut oil and butter with the sifted date sugar until light. Add the eggs one at a time and beat well.
- Add the vanilla essence and turn to 'stir' mode. Fold in the white whole wheat flour, almond flour and the red whole wheat flour (sifted with salt and baking powder) a little at a time. Alternate the flour with the milk while folding it. Add the chopped walnuts and combine.
- Line two 8" round cake pans and pour or scoop half the batter into each pan. Smooth the top with a spatula and bake for 18-20 minutes or until cake skewer or toothpick comes out clean in the center. Ease the edges of the cake and invert them on wire racks. Let the cake cool for 5 minutes.
- When the cake is slightly warm, spread the Date Lady chocolate spread on top and place the other cake layer on top.
- Dredge the cake with the date sugar residual granules and pipe some of the chocolate spread to hold walnut halves for decoration. Serve the cake slice with tea, coffee or milk.
Video
Notes
- If doubling the quantity of the cake, use four cake pans to make a four-layered cake or increase the baking time if using two pans.
Nutrition
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