171 whole wheat cake recipes

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

These homemade graham wafers are crisp, lightly sweet, and perfect for snacking, crushing into crumbs for pie crusts, or pairing with spreads. Made with wholesome graham flour and a touch of vanilla, they bake up golden and delicious in just minutes.

Crispy old fashioned ginger snaps made with whole wheat flour, molasses, cinnamon, and cloves. These spiced cookies bake up flat and crackled in just 8 minutes with a warm, snappy bite.

Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.

Whole wheat bran muffins loaded with diced Granny Smith apples, warming spices, and unsweetened applesauce. A high-fiber breakfast or snack muffin with no eggs or dairy.

Wholesome whole wheat berry muffins with cranberries or blueberries, naturally sweetened and fiber-rich for a hearty breakfast that actually keeps you full.

Whole wheat Indian chapatis from scratch with just three ingredients: atta flour, water, and salt. The everyday flatbread of North India, cooked on a hot griddle.

Snowshoe naan is a hand-stretched, sponge-leavened flatbread baked on hot quarry tiles and topped with nigella seeds. Long oval shape with crisp edges and pillowy centers, dairy-free and rustic.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Chewy, golden whole wheat pretzel bread with a hint of molasses sweetness, topped with sesame seeds and coarse salt. Just toss everything in the bread machine and let it work its magic!

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.