Whole Wheat Snack Cake Recipes

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE

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 CAKE

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.

WHOLE WHEAT COFFEE CAKE

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 POUND CAKE

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.

SCRUMPTIOUS WHEAT POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.
• Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.

WHOLE WHEAT CHOCOLATE PAN CAKE

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.

WHOLE WHEAT CHOCOLATE-COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
• Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
• Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
• Dust with powdered sugar before serving.

WHOLE WHEAT SNACK CAKE

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.