Rolled Wheat Cake
A hearty, wholesome rolled wheat cake featuring warm spices and sweet flavors, perfect for breakfast or snack, appealing to those who enjoy rustic, nutritious baked treats.
Ingredients
Instructions
- Pour boiling water over rolled wheat or oats and let stand for 20 minutes.
- Cream margarine, light brown sugar, and white sugar together.
- Add beaten eggs and soaked rolled wheat to the creamed mixture.
- Incorporate flour, soda, salt, cinnamon, and nutmeg into the mixture.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a nuttier flavor, consider substituting half of the rolled wheat with ground almonds or walnuts. You can also use coconut oil instead of margarine for a different texture. To enhance sweetness without added sugar, mash in ripe bananas or applesauce. Be mindful of the baking time; check with a toothpick to ensure it's cooked through, similar to how you'd check Nanny's Chocolate Cake.
Serving Suggestions
This rolled wheat cake can be enjoyed warm or at room temperature. Serve it plain, dusted with powdered sugar, or topped with whipped cream and fresh berries for a delightful twist. It pairs beautifully with a cup of tea or coffee. For a more festive touch, serve alongside Cranberry Raisin Loaf during holiday gatherings to impress your guests.
Storage & Reheating
Store any leftover rolled wheat cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply microwave slices for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Wheat Cake contains roughly 575 calories, with 8g protein, 103g carbohydrates, and 7g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour in this recipe. However, the texture may be denser, so consider adding an extra tablespoon of liquid to maintain moisture. This will give a heartier flavor that complements the rolled wheat nicely.
What can I add for extra flavor?
You can enhance the flavor of the cake by adding chocolate chips, dried fruits like raisins or cranberries, or nuts such as pecans or walnuts. A splash of orange or lemon zest also provides a refreshing twist that brightens the cake's overall taste.
Is it possible to make this recipe vegan?
Absolutely! To make this rolled wheat cake vegan, replace the eggs with flaxseed meal or applesauce as a binding agent. Use a plant-based margarine or coconut oil instead of regular margarine, and ensure the sugars used are vegan-friendly. The cake will still turn out delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).