WHOLE WHEAT ANGEL FOOD CAKE
Angel food cake is often a favorite dessert of dieters because it is very low in fat. This version is even healthier because it is made with whole wheat. I adapted this version slightly from a recipe floating around the internet, but I believe the original recipe was put out by Hodgson Mill. I have not tried this, but I did compare it with other highly-rated angel food cake recipes on 'Zaar and the proportions and instructions do seem correct. Prep time does not include seperating all those eggs!!
Provided by Roosie
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- If you're not using whole wheat pastry flour, whirr the flour in a blender, food processor or other grinder until fine (This might be kind of hard, but it won't be the end of the world if its not super-fine).
- Sift together flour and cornstarch in a small bowl.
- Mix in 3/4 cup sugar with a fork or wisk.
- You want this to be aerated, so you can probably even sift in the sugar with the cornstarch and flour, if you want.
- Place the egg whites in a mixing bowl and add salt and cream of tartar.
- Beat until whites form soft peaks.
- Gradually add remaining 3/4 cup sugar and extract (s) and beat until mixed.
- Not beating, gently fold in about 1/3 of flour mixture at a time (a large rubber spatula is best for this).
- Pour into angel food cake pan and bake for about 1 hour or until cake is springy when poked.
- Invert to cool and allow cake to cool completely before removing from pan.
WHOLE WHEAT POUND CAKE
Healthier version but not lacking in taste. Trying to get the nutritional content on this as it came out exactly as I was hoping. Dense, soft texture and taste seems to be just right; not overly sweet but very flavorful. I buy the small loaf tins and make two at a time; one for my daughter with carob chips and one for me either plain or with fresh mango chunks. I will also try making this into muffins and freezing; will update if it works out. Very versatile recipe; hope it works for you.
Provided by jennifer in new jer
Categories Dessert
Time 16m
Yield 2 mini loaves, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
- Stir to mix ingredients well.
- Add flour and baking powder alternately with milk.
- If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
- Mix well.
- Spoon batter into greased mini loaf pans or one larger one.
- Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
- Check with toothpick for doneness; they will get golden brown on top.
- Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.
WHOLE WHEAT APPLE CAKE
Make and share this Whole Wheat Apple Cake recipe from Food.com.
Provided by cuisinebymae
Categories Dessert
Time 45m
Yield 32 pieces
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease and flour a 13x9-inch baking pan.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts.
- Cream butter and sugar together. Stir in eggs, one at a time, mixing well. Stir in vanilla.
- Peel, core, and chop apples. You should have about 3 cups.
- Stir dry mixture and milk alternately into creamed mixture, starting and ending with dry mixture, making 3 additions of dry and 2 of milk.
- Fold in the chopped apples.
- Bake in the greased and floured 13x9-inch baking pan in a preheated 350°F oven for about 35 minutes, or until a tester poked in the centre comes out clean. Cool 10 minutes in the pan before cutting. Cut into 32 pieces.
Nutrition Facts : Calories 112, Fat 6, SaturatedFat 2.3, Cholesterol 20, Sodium 150.6, Carbohydrate 13.7, Fiber 1.5, Sugar 6.9, Protein 2.2
WHOLE WHEAT COFFEE CAKE
A delicious recipe from Bob's Red Mill. Sometimes we make it with blueberries too. It's really moist and just sweet enough. Whether for a special breakfast or for dessert with a scoop of ice cream, this healthier version of coffee cake is sure to please everybody!
Provided by A Messy Cook
Categories Breads
Time 1h25m
Yield 1 coffee cake
Number Of Ingredients 12
Steps:
- Beat first four ingredients together (butter through vanilla).
- Stir together dry ingredients.
- Alternately add dry ingredients and buttermilk to butter mixture, stirring to combine.
- Spoon 1/3 batter into greased 12-cup bundt pan, and sprinkle with filling.
- Top with remaining batter.
- Bake at 350 for 55 minutes; cool in pan 15 minutes, then invert onto a plate.
WHOLE WHEAT CHOCOLATE CAKE
Make and share this Whole Wheat Chocolate Cake recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
- Combine butter, water and cocoa in saucepan.
- Bring mixture to a boil, stirring constantly.
- Remove from heat.
- Pour into flour mixture.
- Mix well, using wooden spoon.
- Blend in eggs and sour cream, mixing well.
- Pour batter into greased 13 x 9 x 2-inch baking pan.
- Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
- Cool in pan on rack.
- Meanwhile prepare Cocoa Frosting.
- COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
- Cook over medium heat until butter is melted and mixture is smooth.
- Stir in confectioners' sugar, that has been sifted.
- Continue cooking over low heat until confectioners' sugar is completely dissolved.
- Remove from heat.
- Stir in vanilla.
- Frost cake immediately.
- Pierce warm cake with fork.
- Pour Cocoa Frosting over all.
- Cool completely.
- Cut into squares.
WHOLE WHEAT SNACK CAKE
Make and share this Whole Wheat Snack Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place Whole Wheat flour, the Light Brown Sugar and the all-purpose flour in a large mixing bowl and blend well.
- Cut the butter into the flour mixture until it resembles coarse crumbs. Remove one cup and reserve for the topping.
- Stir the baking powder, salt and the one-half teaspoon of cinnamon into the remaining mixture.
- In a separate bowl, lightly beat the milk with the egg and vanilla extract.
- Pour into the dry mixture and stir, by hand, until just moistened.
- Grease a nine-inch, round, microwave-safe pie plate and fill with the batter.
- Arrange peeled apple slices in a single, even layer over the batter.
- To the topping, add the chopped nuts and one teaspoon of cinnamon and sprinkle evenly over the apple slices. Mixture should cover the apples entirely.
- Microwave uncovered, on the medium heat setting for nine minutes, rotating dish every three minutes.
- Cook on high three to five minutes longer (rotating once), or until the cake springs back when lightly pressed in its center and no uncooked batter remains on the bottom of the dish.
- Allow cake to stand at room temperature for five minutes.
Nutrition Facts : Calories 422.2, Fat 23.8, SaturatedFat 12.1, Cholesterol 75, Sodium 332.9, Carbohydrate 49.8, Fiber 3.4, Sugar 29.6, Protein 5.7
WHOLE WHEAT CHOCOLATE PAN CAKE
Make and share this Whole Wheat Chocolate Pan Cake recipe from Food.com.
Provided by Chef Glaucia
Categories Dessert
Time 40m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350º F.
- In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
- In a smal bowl, mix oil, vinegar, water and vanilla.
- Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
- Pour into greased 9X13 inch pan.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Spoon hot chocolate frosting on top of warm cake.
- Frosting:.
- In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.
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