317 whole wheat cake recipes

Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.

Apple topped cake with whole wheat flour, honey, egg whites, and yogurt in the batter, crowned with sliced apples and a cinnamon-sugar drizzle. A lighter bake.

Honey poppy seed muffins with whole wheat pastry flour and sunflower oil. Boiling milk activates poppy seeds for intense nutty flavor. Naturally sweetened brunch muffins make 12.

These buttery and nutty honey cookies are absolutely the best. Toasted almonds really give the cookies yummy nuttiness and flakey texture. Honey adds the sweetness and more depth to the taste. These delicious treats will win compliments from everyone who tastes it.

Enjoy these strong coffee and chocolate flavored brownies.

Vegan whole wheat zucchini banana bread sweetened only with banana, raisins, and grape juice concentrate. No added sugar, no oil, no eggs in this moist quick bread powered by fruit and cinnamon.

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Spiced bran muffins with molasses, ginger, cloves, walnuts, and golden raisins. Made with whole wheat flour, egg whites, and yogurt for a lighter, healthier take.

Whole wheat carrot walnut raisin muffins sweetened only with honey, made with egg substitute and low-fat milk. Wholesome, fiber-rich, lunchbox-friendly muffins ready in 30 minutes.

This scrumptious Irish cake is so tasty, the boiled raisins and currants with butter give the cake great texture and flavor.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Carrot wheat muffins with whole wheat flour, molasses, grated carrots, orange zest, raisins, and chopped nuts. Hearty, warmly spiced breakfast muffins with natural sweetness.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.