Whole Wheat Cake
A hearty whole wheat cake with nutty flavor and moist texture, perfect for breakfast or snack. Suitable for health-conscious eaters seeking wholesome baked goods.
Ingredients
Instructions
- Combine beaten egg, melted shortening, and milk in a bowl.
- Mix sugar, salt, and baking powder with the whole wheat flour.
- Add the wet ingredients to the dry and beat until smooth.
- Cook on a hot griddle until golden brown and cooked through.
Tips & Substitutions
For a lighter texture, consider sifting the whole wheat flour before mixing. If you prefer a sweeter cake, you can increase the sugar to 1/2 cup or add a teaspoon of vanilla extract. For a vegan option, substitute the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based milk instead of dairy. This recipe works well for those exploring vegetarian recipes.
Serving Suggestions
Serve the whole wheat cake warm with a dollop of butter or a drizzle of honey for added flavor. It pairs beautifully with a side of fresh fruit or a scoop of yogurt, making it a great breakfast or snack option. For dessert, consider serving with a slice of Chocolate Fudge Meringue Pie or alongside Fruited Cream Dressing(For Fruit Salads) for a delightful contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm slices in a toaster or microwave until heated through, which helps retain moisture while keeping it soft.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Cake contains roughly 700 calories, with 13g protein, 122g carbohydrates, and 18g fat. It is an excellent source of calcium (36% of the Daily Value), iron (31% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2408mg per serving (105% of the Daily Value).
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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture will be lighter and less hearty. If you prefer a denser cake, try a 50/50 mix of both flours.
How do I know when the cake is fully cooked?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean. It should spring back slightly when touched. Cooking times may vary based on the heat of your griddle.
Can I add other ingredients like nuts or chocolate chips?
Absolutely! You can fold in 1/2 cup of chopped nuts or chocolate chips into the batter before cooking for added flavor and texture. Just be cautious not to overcrowd the batter.
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).