Tag Archives: whole wheat cake

Dairy Free, Whole Wheat Chocolate Cake

When the holidays come around, I am always in the mood for something chocolatey. It must be the coldness of winter, or maybe the familiarity of having chocolate at family holiday events… But I love it!

Over the summer, when I worked at a dairy free bakery, I was inspired to give other milk alternatives a try. I’ve settled on coconut milk as my favorite substitute; it’s creamy, rich, and loaded with all these vitamins.

I came across this recipe for a whole wheat chocolate cake, and wondered if I could make it dairy free. I did, and it tastes just like a regular chocolate cake. Maybe even better, since coconut milk adds so much moisture and creaminess. Here’s what I did:

  • 3/4 cup whole wheat flour
  • 1 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut milk (with 1/2 tablespoon lemon juice to make it into a “buttermilk”)
  • 3 tablespoons coconut milk (for chocolate sauce)
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 3 tablespoons dark chocolate chips (for chocolate sauce)

Preheat the oven to 350 degrees. In a bowl, add all the dry ingredients. Mix together. In a separate bowl, add the coconut milk, the egg (beaten), vegetable oil, and vanilla extract. Pour into the bowl with dry ingredients. Mix all together, and then add to dry ingredients. Add the cup of hot coffee, and mix. Oil a 9 inch circular cake pan and then dust it lightly but thoroughly with flour. Pour the cake mix into the pan. Bake for 30 to 35 minutes.

I also made a chocolate sauce for this cake. I added equal parts dark chocolate chips and coconut milk in a mug and microwaved it for one minute. After letting it cool for five minutes, I put it on my cake. You can serve it immediately with the sauce, or let it cool on your cake so it becomes a chocolate ganache.

You may have noticed the addition of coffee in this cake. Weird right? It actually helps bring out the chocolate flavor, and it must do something to add moisture because this cake was very soft and light. The coconut milk works great too. Because I wanted the cake to be very fluffy, I only used white sugar.

I would make this cake again. Next time, I would use this as the base for a chocolate layer cake I want to make one day. It’s been my dream to make my own layer cake for quite some time. This recipe certainly inspired me to make one in the very distant future. I hope you liked it too! Cheers!

Easy Whole Wheat Cupcakes for Two

Sometimes I crave a cupcake. Something small, full of sugar, and pretty-looking. However, there’s always that feeling of “well what’s the point in making a dozen cupcakes right now” that prevents you from doing so. I understand fully, no one should commit to having that many sweets on hand.

Instead, make just two cupcakes. I found a recipe for two and changed it around a bit so that it’s made with whole wheat flour and with chocolate. Here’s what I did:

  • 1 egg white
  • 1/4 cup of whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1/4 teaspoon baking powder
  • 1 tablespoon cocoa powder

Preheat the oven to 350 degrees. In a bowl, combine the egg white, sugar, and coconut oil. Mix in the flour, baking powder, cocoa powder, and milk. Get two cupcake liners, and put them in a muffin pan. Fill each liner equally. Decorate with store bought frosting.

This recipe is good to have on hand, sometimes a cupcake is really just needed. With this recipe, the cupcake will be a little more guilt free!

My roommate gave me some pink frosting she made for a bake sale she’s participating in, I also added some black sprinkles leftover from Halloween and some sugar I mixed red food dye with. Part of the desire for a cupcake┬áincludes havi

Cheers!