237 whole wheat cake recipes

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Sourdough whole wheat pancakes with tangy fermented starter and honey-sweetened nutty flour. A great use for sourdough discard, with a feathery rise from last-minute baking soda.

Nutty whole wheat muffins bursting with tender apple chunks and warm cinnamon spice. Simple pantry ingredients come together for a hearty, fiber-rich breakfast that freezes beautifully.

Whole wheat banana molasses muffins with mashed ripe bananas, dark molasses, walnuts, and 100% whole wheat flour. A wholesome breakfast muffin with deep caramel-rye flavor.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

Moist whole wheat banana walnut bread sweetened with honey instead of refined sugar. Ripe bananas and oil keep it tender, whole wheat flour adds fiber, and walnuts bring the crunch. A wholesome everyday loaf.

Whole wheat applesauce cinnamon muffins sweetened only with honey, no refined sugar. Oat bran and whole wheat flour build serious fiber, with optional walnuts for crunch.

Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.

Wholesome cornbread with whole wheat flour, honey, and applesauce cuts the fat without sacrificing moist, tender crumb. Perfect alongside chili, soups, or BBQ.

Dad's berry buttermilk scones bake whole wheat dough studded with blueberries or blackberries into wedges with crisp sugar tops. A wholesome breakfast scone made in cake pans.

Fluffy whole wheat buttermilk biscuits seasoned with sage. Tender and warm goodness that's perfect with any meal.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Whole wheat orange pancakes use fresh orange juice and zest in a half-whole-wheat batter boosted with wheat germ. Bright, fluffy and high-fiber. Ready in 20 minutes for a healthy weekend breakfast.

Low-fat blueberry bran muffins kept moist with applesauce instead of oil, packed with wheat bran and whole wheat for fiber, and dotted with juicy blueberries. A wholesome, freezer-friendly breakfast.

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.