Whole Wheat Vanilla Cake
This whole wheat cake has a tender crumb and a sweet vanilla flavor. It is a much healthier alternative to traditional cake. You can have your cake and eat it too!
Servings: 6 servings
Calories: 289kcal
Ingredients
- 1 cup (120 g) whole wheat pastry flour soft white wheat
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅔ cup (140 g) granulated cane sugar
- ¼ cup (48 g) oil avocado oil or light olive oil
- 2 large eggs
- ¼ cup (60 g) sour cream
- 1 ½ teaspoons vanilla extract
- ¼ cup (60 g) milk
Instructions
- Preheat the oven to 350°F
- Stir the flour, baking powder and salt together in a small bowl.1 cup whole wheat pastry flour, 1 teaspoon baking powder, ¼ teaspoon sea salt
- In a large mixing bowl using an electric mixer, mix the sugar and oil until combined.⅔ cup granulated cane sugar, ¼ cup oil
- Add the eggs, one at a time, beating for 30 seconds on medium speed after each addition.2 large eggs
- Add the sour cream and vanilla extract, mix until combined.¼ cup sour cream, 1 ½ teaspoons vanilla extract
- Add the dry ingredients alternately with the milk (add ⅓ the flour and ½ of the milk, mix on low speed for a few seconds, add ⅓ more flour and the other half of the milk, mix again, add the rest of the flour and mix).¼ cup milk
- Beat on medium speed for about 30 seconds
- Line 1 or 2 6-inch round cake pans with parchment paper, pour the batter into the pan(s).
- Bake for 18-22 minutes for 2 pans, or 35-40 minutes for 1 pan. Or until a toothpick inserted in the center of the cake comes out clean.
- Invert the cake onto a cooling rack and remove the parchment paper.Let cool completely before frosting.
Notes
We recommend 1 batch of our dark chocolate cream cheese frosting to frost the cake. You can find other frosting options in the Frosting Suggestion section in the post above.
You can omit the sour cream and milk and use ½ cup (120 grams) of Buttermilk. Add it when the instructions say to add the milk.
See ingredient section above in the post for other flour recommendations.
You can double the recipe and bake in 1 or 2 9 inch round pan(s), baking times should be close to the same as the 6 inch.
Bake in an 8x8 inch pan for 32-34 minutes.
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 40.2g | Protein: 5.8g | Fat: 12.9g | Cholesterol: 66.4mg | Sodium: 133.5mg | Fiber: 2g | Sugar: 24g | Vitamin A: 42.7IU | Vitamin C: 0.1mg | Iron: 1.2mg