WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
WHOLE WHEAT APPLE SNACK CAKE
Make and share this Whole Wheat Apple Snack Cake recipe from Food.com.
Provided by Ceezie
Categories Quick Breads
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients then stir in honey, oil and eggs. Add the vanilla, then apples and nuts (optional)
- Mix well and put in greased 9 x 13 inch pan. Bake at 350 for 35 minutes or until it tests done.
Nutrition Facts : Calories 283.9, Fat 9.6, SaturatedFat 1, Cholesterol 32.7, Sodium 204.3, Carbohydrate 50.1, Fiber 3.1, Sugar 35.4, Protein 3.7
WHOLE WHEAT OAT POUND CAKE
A twist on the pound cake recipe, this one will help you to loose pounds instead of gain. If you are on a diet and love sweet cakes this one is for you. Yummmy
Provided by TERRY B.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Spray 10 inch pan with oil.
- In bowl, combine all dry ingredients.
- In another bowl combine all wet ingredients and mix well.
- Pour into bowl with dry ingredients and mix thoroughly.
- Spoon into 10 inch pan.
- Bake 45 minutes.
- Let cool and serve.
- Enjoy.
Nutrition Facts : Calories 219, Fat 7.6, SaturatedFat 1.4, Cholesterol 70.5, Sodium 191.9, Carbohydrate 34.6, Fiber 4, Sugar 14.4, Protein 6.3
HEALTHIER SIMPLE WHITE CAKE
This simple, great tasting cake is made healthier with whole wheat pastry flour and less sugar. Kids love making cupcakes with this recipe--and you'll feel better about them eating this healthier version. Tip: Instead of frosting, try dusting with confectioners sugar before serving!
Provided by MakeItHealthy
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well. Stir in milk until batter is smooth. Pour or spoon batter into prepared pan.
- Bake in preheated oven until cake springs back to the touch, 30 to 40.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 22.3 g, Cholesterol 52.1 mg, Fat 8.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 144 mg, Sugar 13.4 g
HARVEST SNACK CAKE
The ginger, cinnamon and nutmeg give this cake a familiar spice cake flavor, and raisins and shredded carrots help keep it moist. -Hilary Carroll, Dearborn, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate, Fiber 3g fiber), Protein 3g protein.
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
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