Whole Wheat Flour Cake

Name: Whole Wheat Flour Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Whole grain flour 3 &frac13; cups; Whole cane sugar (muscovado) 1 ¼ cup; Eggs (about 3 medium) 5.5 oz; Sunflower seed oil 10 ½ tbsp; Oranges untreated 1; Whole milk at room temperature 0.4 cup; Baking powder 1 ½ tsp

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404

Calories per serving

Vegetarian

Energy Kcal 404
Carbohydrates g 54.6
of which sugars g 28.1
Protein g 7.3
Fats g 17.5
of which saturated fat g 2.56
Fiber g 4.2
Cholesterol mg 58
Sodium mg 36

Difficulty: Very easy
Prep time: 20 min
Cook time: 60 min
Serving: 10
Cost: Low

PRESENTATION

Whole wheat cake is really becoming a staple in Italian kitchens, thanks to a big focus on healthy cake recipes and natural ingredients. Across Italy, people are loving whole wheat flour, not just for bread but also for simple, moist desserts that taste super good and are packed with fiber. It's pretty simple. This cake has a light nutty flavor from the whole grain, and the texture stays tender—so so tender—while offering that satisfying chew you get from less processed flour. Many folks prefer using whole cane sugar, which keeps the cake just sweet enough and adds a warmer, more rustic taste than regular sugar. For sure. Whether you call it a whole wheat cake or a whole wheat flour cake, it's all about making something that's good for you without giving up flavor. You can enjoy this dessert on its own for breakfast with a cup of coffee, or layer it with creamy ricotta or fruit preserves for a special Sunday lunch with family.

And look, in some regions of Italy, bakers add orange zest, nuts, or a touch of dark chocolate, turning a simple whole wheat cake recipe into something that feels a bit more special but still keeps that homey, golden look. Experimentation is welcome—many are baking whole wheat tarts and cookies, perfect for a healthy start to the day. The beauty of whole wheat baking is that it aligns perfectly with the Italian approach: keep it simple, use seasonal ingredients, and let the natural flavors shine. Really. It’s easy to see why these nutritious desserts are becoming more popular, especially as people seek food that feels more wholesome. A slice of this cake is soft, satisfying, and works well as a base for other desserts or just as it is, perhaps with a sprinkle of powdered sugar on top—pretty much. There’s a real sense of pride in making something that tastes good and feels good to eat, and you can always tweak the recipe to suit whatever you have in your kitchen. This way, you can enjoy a taste of Italy’s healthy, traditional baking in every bite. Seriously good.

INGREDIENTS
Ingredients for a 9.5-inch mold: Whole grain flour 3 ⅓ cups (400 g); Whole cane sugar 1 ¼ cup (250 g) - (muscovado); Eggs 5.5 oz (155 g) - (about 3 medium); Sunflower seed oil 10 ½ tbsp (150 g); Oranges 1 - untreated; Whole milk 0.4 cup (100 g) - at room temperature; Baking powder 1 ½ tsp (8 g)

Preparation

How to prepare Whole Wheat Flour Cake

To prepare the whole wheat flour cake, first, crack the eggs at room temperature and pour them into a stand mixer with whisks 1, add the brown sugar 2, and start whisking 3.

When the mixture is fluffy, add the vegetable oil gradually 4 while the mixer is still running. In a separate bowl, mix the baking powder with the sifted whole wheat flour 5, then add them to the egg mixture one spoon at a time, continuing to whisk as the dry ingredients are gradually absorbed 6.

Once the dry ingredients have blended into the mixture, pour the milk gradually (at room temperature) 7. When you have obtained a homogeneous batter, stop the mixer, add the zest of one grated orange 8, and mix well with a spatula 9. If the batter is too dry, add a little more milk or vegetable oil to adjust the consistency.

Pour the batter into a 9.5-inch buttered and parchment-lined pan 10, and bake in a preheated static oven at 356°F for 60 minutes. After the necessary time, check the baking with a toothpick, then remove the cake from the oven and let it cool 11. Your whole wheat flour cake is ready to be served 12!

Storage

The whole wheat flour cake can be stored under a glass dome for 2 days. You can slice the cake and freeze the slices individually, so you can defrost only the amount you want to eat.

Tip

The whole wheat flour cake is very simple and can be filled, for example, with jam or a delicious milk cream! In addition to orange zest, you can also use lemon zest or vanilla seeds to flavor your cake.

For the translation of some texts, artificial intelligence tools may have been used.

Whole Wheat Flour Cake

PRESENTATION

How to prepare Whole Wheat Flour Cake

Storage

Tip

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