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America’s Healthy
Cooking Teacher

Sure-Fire Basic White Cake

This completely whole grain cake really is a winner. Bake it just once and you will see that desserts can be delicious without compromising your food choices. I also use this great vanilla cake as the base recipe for all my other cakes, building and changing ingredients for each recipe.

Makes 1 Cake

Ingredient List: 

2½ cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt
¼ cup avocado oil
½ cup brown rice syrup
1 teaspoon pure vanilla extract
½ cup spring or filtered water
½ to 2/3 cup unsweetened organic almond or soy milk

Step By Step Instructions: 

Preheat oven to 350F (175C). Lightly oil and flour a 9-inch round cake pan or loaf pan.

Whisk together flour, baking powder, soda and salt in a bowl. Whisk oil, rice syrup, vanilla, water, and ½ cup milk together in another bowl. Stir the liquid mixture into the flour mixture, mixing until smooth; do not over-mix. The batter should be thick and spoonable, not runny. Add more milk if needed. Spoon into prepared pan.

Bake on center rack 40 to 45 minutes, until a wooden pick inserted in center comes out clean and cake springs back to the touch; do not open the oven door until cake has baked 20 minutes or the cake may sink.

Cool cake in pan 10 minutes before turning out of pan and cooling on a wire rack.

COOK’S TIP: Work carefully with baked cake, realizing that cakes, especially whole grain-based versions, are delicate.