Dessert, Whole Wheat Recipes

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

You can't believe how delicious and moist this cake comes out, and best of all is that the cake is made with mostly whole wheat flour, applesauce and yogurt, then glazed with a thin layer of lemony icing. Looks so appealing and tastes even better!

By using mostly whole wheat flour, a combination of applesauce, butter and olive oil makes this key lime cake much healthier and lighter than your regular key lime cake. It still tastes absolutely delcious, will for sure satisfy your palate without guilt.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.

These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.

Traditional British whole wheat Christmas cake with rum-soaked dried fruit, walnuts, almonds, stout and citrus zest. Aged dark fruit cake for the holiday season.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Apple harvest cake baked in a fluted bundt pan with a half-whole-wheat batter, two cups of chopped apples, and toasted walnuts. Brown sugar and cinnamon drive the flavor, finished with a thin powdered sugar glaze.

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.

Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.

Whole wheat funnel cakes sweetened with honey and fried into crispy spiral sculptures. A nuttier, heartier twist on the classic fair treat.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.

Ginger-pear cake: a low-fat bundt cake with shredded pears, crystallized ginger, and whole wheat flour, topped with a ginger yogurt dollop. A healthier dessert for 12 with a surprisingly tender crumb.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!