Love experimenting with and trying out healthy dessert recipes? You’ve got to give this whole wheat cake recipe a shot. It uses leftover pulp and whole wheat flour as the key ingredients, which makes it so much healthier than any other cake out there.
Ready to give this recipe a try? Here’s all you need to know about making it.
Ingredients For the Recipe
To make this whole wheat cake, you’ll need a very simple, classic set of ingredients.
- Whole wheat flour: 1.5 cups
- Baking soda: A pinch
- Baking powder: A pinch
- Powdered sugar: ¾ cup or as per taste
- Butter (melted): ¼ cup
- Vanilla essence: 1 tsp
- Leftover juice pulp: ¾ cup
- Milk: ¼ cup or as required
How to Make the Whole Wheat Cake
Once you have all your ingredients ready, here’s what you need to do to make the cake.
Preheat the oven to 180℃ for 5 minutes.
In a mixing bowl, add the whole wheat flour, baking soda, baking powder, and powdered sugar. Mix them.
Next, take the melted butter in a bowl. Add the vanilla essence and mix well.
Transfer the butter mixture to the flour mixture. Add in the leftover juice pulp as well.
Mix all together. Add the milk and make the mixture into a flowy consistency.
Brush the sides of a baking pan
and pour in the cake mixture.
Bake the cake at 180℃ for 35-40 minutes or until it is completely cooked. Use a toothpick to check if the cake is completely cooked.
Frequently Asked Questions
Depending on what you have at hand and your personal taste preference, you can tweak the recipe a bit. For instance, you can skip the sugar and add some condensed milk into the batter if you want a deeper flavor.
If you want to keep the cake simple, but with some extra flavor, you can also add a pinch of cardamom powder to the batter.
You sure can! This cake is super versatile, so you can easily skip the vanilla and try out some other flavors too. Stick to the classic chocolate flavor by adding in some cocoa powder or try out a bright orange flavored cake by adding some fresh orange pulp and orange zest into the mix.
This simple cake can be topped with any buttercream or frosting of your choice. You can also layer it with some chocolate ganache or chocolate sauce for some extra deliciousness.
And if you’re looking for a bit of texture, you can also top it with some chopped up fresh fruits and some toasted coconut flakes.
Your leftover whole wheat cake can be refrigerated for up to 5 days. You’ll just need to use an airtight container to store it to keep it nice and moist.
Tips & Tricks to Make the Whole Wheat Cake
While putting this cake together is super easy, you might want to have these little tips and tricks handy.
- To lend this cake a bright pink color, you can also add some grated beetroot or fresh beetroot juice into it.
- To make this whole wheat cake healthier, you can also add chopped nuts like almonds, pistachios and walnuts into the batter.
- To make the cake more moist and soft, swap the milk with heavy cream.
- Don’t hesitate to add seasonal fruits into the cake. Chopped up or pureed mangoes, pineapples and even berries are good choices.
- If you’re looking to try out a vegan version of this recipe, swap the milk in the recipe for coconut milk, and the butter for coconut oil instead.
- You can also swap the sugar in the recipe for a natural sugar like coconut sugar or jaggery.
Serving Ideas & Suggestions
This ultra soft whole wheat cake can be enjoyed while it is still warm if you’re serving it as a tea time cake, without any toppings. If you’re planning to frost it, it is best to serve the cake chilled.
If you enjoyed replicating this cake recipe in your kitchen and are inspired and looking for more such delicious sweet treat ideas, here are a few good ones you might want to take a look at.
Whole Wheat Cake From Leftover Pulp
- 1.5 cups Whole Wheat Flour
- 1 pinch Baking Soda
- 1 pinch Baking Powder
- ¾ cup Powdered Sugar
- ¼ cup Butter , (melted)
- 1 teaspoon Vanilla Essence
- ¾ cup Leftover Juice Pulp
- ¼ cup Milk
- Pre-heat the oven to 180℃ for 5 minutes.
- In a mixing bowl, add the whole wheat flour, baking soda, baking powder, and powdered sugar. Mix them.
- Next, take the melted butter in a bowl. Add the vanilla essence and mix well.
- Transfer the butter mixture to the flour mixture. Add in the leftover juice pulp as well.
- Mix all together. Add the milk and make the mixture into a flowy consistency.
- Brush the sides of a baking pan and pour in the cake mixture.
- Bake the cake at 180℃ for 35-40 minutes or until it is completely cooked. Use a toothpick to check if the cake is completely cooked.
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