100% Whole Wheat Chocolate Cake (Birthday Cake)
I know a photo of this cake would have looked so much nicer with chocolate or white icing… but this is real life. Titus wanted an orange birthday cake, so orange icing it is. Still looks yummy though… right??
In my determination to not buy any more flour from the store, but to grind it all myself, I almost faltered when it came to Titus’ birthday cake. In all honesty… I was a little afraid. I imagined my guests taking one bite of a whole wheat cake, and deciding to lick the icing off instead.
I was especially nervous about the outcome of this particular cake because I had to make some substitutions. As I’ve shared recently, my husband’s work has been sparse, and money has been, oh, let’s just say… non-existent! We’ve been eating strictly from our food storage, except for the milk we get from a farmer and the eggs we’re getting from Jerry’s mom.
The original recipe called for sour cream and 2 oz. unsweetened chocolate squares, two things I did not have. I googled how to make sour cream, but 1.) I’d used all of my cream for butter, and 2.) It takes several days to “sour”. So, this is what I did instead, using only what I had in our pantry…
Delicious Whole Wheat Chocolate Cake
- 1 1/4 cups finely ground soft white wheat (pastry wheat); sifted
- 1 tsp baking soda
- 1/4 tsp salt (I used Kosher)
- 2 Tbsp coconut oil
- 6 Tbsp cocoa powder
- 1/4 cup butter, softened at room temp
- 1 1/4 cup brown sugar, lightly packed
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 cup mayonnaise (substituted for 1/2 c. sour cream)
- 1/2 cup boiling water
1. Sift the flour, baking soda, and salt together in a bowl.
2. Melt the coconut oil in a small saucepan over low heat, stir in the cocoa powder and mix well. Allow to cool slightly.
3. In another bowl, beat the butter and brown sugar for approx. 2 minutes. Add the eggs and beat until smooth. Beat in the vanilla and cooled cocoa.
4. Add about a third of the flour mixture to the bowl, along with 1/4 c. mayo, and stir. Add another third of the flour mixture along with the remaining 1/4 c. mayo, and stir again. Finish up by adding the rest of the flour mixture, and stirring until well combined.
5. Stir in the boiling water. Pour the batter into a greased and floured 8×8 pan.
6. Bake at 375* for approx. 35 min., or until a toothpick comes out clean from the center.
This cake turned out SO good. I was very happy to watch everybody gobble up their slices, and I even got several compliments on how delicious it was. Nobody could tell it was whole wheat, which makes this a definite keeper in my home!
Top it off with my Simple Homemade Buttercream Frosting. Absolutely delish!!