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Home » Recipes » Dessert Recipes

Whole Wheat Cake From Leftover Pulp

Last Updated: Mar 17, 2023 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

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Whole Wheat Cake From Leftover Pulp PIN (2)
Whole Wheat Cake From Leftover Pulp PIN (1)
Whole Wheat Cake From Leftover Pulp PIN (3)

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. 

super delicious whole wheat cake

Ready to give this recipe a try? Here’s all you need to know about making it. 

Jump to:
  • Ingredients For the Recipe
  • How to Make the Whole Wheat Cake
  • Frequently Asked Questions
  • Tips & Tricks to Make the Whole Wheat Cake
  • 📖 Recipe

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.

add flour, baking soda, baking powder and powdered sugar in a bowl

In a mixing bowl, add the whole wheat flour, baking soda, baking powder, and powdered sugar. Mix them.

add melted butter with vanilla extract in a bowl

Next, take the melted butter in a bowl. Add the vanilla essence and mix well.

mix melted butter mixture over the flour mixture and leftover juice pulp

Transfer the butter mixture to the flour mixture. Add in the leftover juice pulp as well.

mix everything properly

Mix all together. Add the milk and make the mixture into a flowy consistency.

mix into a soft dough

Brush the sides of a baking pan

pour it into the baking tray

and pour in the cake mixture.

bake for 40 mins and your whole wheat cake is ready to enjoy

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.

See also
Easy Peasy Carrot Pudding Gajrela

Frequently Asked Questions

What Else Can I Add to the Whole Wheat Cake?

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. a piece of whole wheat cake

Can I Try This in Another Flavor?

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. top view image of whole wheat cake

What Can I Top the Cake With?

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. side view zoom in image of whole wheat cake

How Do I Store the Leftovers?

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. yummy whole wheat cake

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. 
delicious whole wheat cake

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. 

See also
Instant Keto Katli

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. 

  • Healthy Marble Cake
  • Pressure Cooker Gajar ka Halwa
  • Peanut Bites With Chocolate Filling

📖 Recipe

Featured Img of Whole Wheat Cake From Leftover Pulp

Whole Wheat Cake From Leftover Pulp

This whole wheat cake is loaded with fiber and nutrients and is the perfect sweet treat for your taste buds.
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Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 219kcal
Author: Enozia Zehra Vakil

Ingredients

  • 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

Instructions

  • 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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Nutrition

Serving: 4Servings | Calories: 219kcal | Carbohydrates: 69g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 188mg | Potassium: 195mg | Fiber: 5g | Sugar: 7g | Vitamin A: 29IU | Calcium: 68mg | Iron: 2mg
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Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

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