Delicious Whole Wheat Oat Pound Cake Recipe
In a world where everything seems to be refined and processed, it’s nice to take a step back and enjoy something made with real ingredients. That’s why I’m excited to share my Whole Wheat Oat Pound Cake recipe with you. This cake is made from scratch and uses whole wheat flour and rolled oats to create a moist, flavorful cake that has all the goodness of whole grains.
One of the great things about this cake is that it’s versatile enough to serve for breakfast, dessert or even as a snack. It pairs perfectly with a cup of coffee or tea, and it’s perfect for sharing with friends and family. Made with ingredients like honey, extra virgin olive oil, and vanilla extract, this cake is both delicious and nourishing.
I love baking with whole wheat flour because it adds an earthy tone to baked goods. Although some people may turn their noses up at the idea of cooking with whole wheat flour, trust me when I say that this cake tastes just as good (if not better) than traditional white flour pound cakes. You’ll get all the flavor without sacrificing any nutrition.
So are you ready to bake up something special? Trust me when I say that this Whole Wheat Oat Pound Cake is sure to impress!
Why You’ll Love This Recipe
This whole wheat oat pound cake recipe is one of the best cake recipes I’ve ever tried. It’s not only delicious but also healthy, thanks to the use of wholesome ingredients such as rolled oats and whole wheat flour. Once you try this cake recipe, you’ll never go back to white flour cakes again.
If you’re trying to incorporate more whole grains into your diet, this oatmeal pound cake is the way to go. It has a satisfying texture that’s both chewy and soft, with a delightful nutty flavor that’s perfect for any occasion. The use of ground flax seeds adds an extra boost of fiber and omega-3s, making it a great choice for boosting heart health.
Plus, this cake recipe is incredibly versatile. You can serve it on its own or dress it up with fresh fruit and whipped cream for a fancy dessert. It’s even delicious toasted with butter for breakfast or afternoon tea. And if you have dietary restrictions, feel free to make substitutions such as using honey instead of sugar or dairy-free yogurt instead of Greek yogurt.
Overall, this whole wheat oat pound cake recipe is a must-try for anyone who loves baked goods or wants to make healthier choices without sacrificing flavor. So what are you waiting for? Give it a try and see for yourself why this cake recipe is worth raving about!
Ingredient List
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1/4 cup ground flax seeds
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup honey
- ¾ cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 4 large eggs
- ¾ cup brown sugar
All ingredients are important when it comes to making the perfect whole wheat oat pound cake. Be sure to use whole wheat flour rather than white flour for a healthier option. The rolled oats and ground flax seeds provide added fiber to the cake. It is important to use both baking soda and baking powder for leavening, as well as ground cinnamon and nutmeg for added flavor. The honey adds sweetness to the cake while the extra virgin olive oil provides moisture. Using brown sugar in addition to honey will add a depth of flavor. And finally, The vanilla extract enhances the overall taste of the cake, and using large eggs is best when baking with whole wheat flour. Make sure all ingredients are at room temperature before mixing together.
The Recipe How-To
Here’s how to make a delicious Whole Wheat Oat Pound Cake:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Pan
Grease a bundt cake pan with extra virgin olive oil and dust it with oat flour.
Step 3: Combine the Dry Ingredients
In a mixing bowl, whisk together 2 cups of whole wheat flour, 1 cup of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt until well combined.
Step 4: Combine the Wet Ingredients
In another mixing bowl, whisk together ¾ cup of honey, ¾ cup of extra virgin olive oil, 2 eggs, and 1 tablespoon of vanilla extract until well combined.
Step 5: Add the Dry Ingredients to the Wet Ingredients
Gradually add the dry ingredients to the wet ingredients while stirring continuously.
Step 6: Mix Well
Mix all the ingredients well until combined.
Step 7: Bake It
Pour the mixture into the prepared pan and bake it for about an hour or until a toothpick inserted in the center comes out clean.
Step 8: Cool It Down
Once baked, let it cool down in the pan for about five minutes. Then invert it onto a wire rack and let it cool completely.
Your whole wheat oat pound cake is now ready!
Substitutions and Variations
Variety is the spice of life, and the same applies to baking! Here are some substitutions and variations you can try to customize this Whole Wheat Oat Pound Cake recipe:
– Instead of using all whole wheat flour, you could use a mix of flours such as oat flour, pastry flour, or white flour to adjust the texture and level of whole grain. Use 1 cup of flour for every 2 cups of whole wheat flour if making substitutions.
– You can add in some fruits or nuts to the batter for a bit of texture and flavor. Try adding in some chopped apples, blueberries, raisins or even walnuts.
– Instead of using honey, you can substitute with maple syrup or agave nectar.
– If you do not have ground flax seeds on hand, replace them with chia seeds.
– To make this cake vegan substitue eggs with a flaxseed egg (1 tablespoon ground flaxseed and 3 tablespoons water mixed together and left to sit) or another vegan egg substitute.
Remember, trying different variations can lead to very interesting outcomes! Just make sure not to go overboard with substitutions that might affect the integrity of the cake.
Serving and Pairing
Once your Whole Wheat Oat Pound Cake is ready, it’s time to serve and enjoy! This cake is perfect for breakfast or afternoon tea, its wholesome flavor pairs well with a variety of toppings and beverages.
To serve, slice the cake into thin slices, and top with maple syrup or honey. Alternatively, spread butter on top of the warm cake slice, allowing the butter to melt slowly and soak into the oats. The nutty flavor of this cake also pairs excellently with roasted nuts such as almonds or pecans.
To pair with beverages, tea is the classic choice for a white flour-based pound cake. However, since our recipe includes whole wheat oatmeal, options such as black tea, chai tea, and even coffee are great alternatives. Fresh squeezed orange juice will also complement the sweetness of honey and the nuttiness of oats in this cake.
Another serving idea is to complement the dense texture of this pound cake with whipped cream or fruit compote. Raspberries and strawberries are ideal choices as their tartness cuts through the dense batter of the whole wheat oatmeal pound cake. Blackberries also provide sweet-tart notes that add a delicious balance of flavors.
Overall, this Whole Wheat Oat Pound Cake recipe is versatile enough to pair with many different toppings and drinks. Whether you choose to go simple with honey and butter for breakfast or elevate it with roasted nuts and fruit compote for a dinner dessert, it will leave you craving for more.
Make-Ahead, Storing and Reheating
Once the whole wheat oat pound cake has finished baking and has cooled, it is best to store it in an airtight container. You can keep the cake at room temperature for up to three days or in the fridge for up to a week. However, frozen pound cakes can last for up to six months.
If you plan to make the pound cake ahead of time, you can store it in the fridge or freezer and reheat it later. To reheat, place the desired amount of cake in the microwave or oven (preheated to 175°C). If reheating in the microwave, cover it with a damp paper towel and heat for 15-30 seconds. However, if reheating in an oven, wrap the pound cake tightly with aluminum foil and heat for 15-20 minutes.
One of my favorite ways to enjoy this whole wheat oat pound cake is toasting it and adding some butter on top. Additionally, you can pair it with some cream cheese frosting, vanilla ice cream or add some fresh fruits like strawberries or blueberries if desired.
Pro Tip: For better results during reheating, slice the whole wheat oat pound cake beforehand so that it heats evenly.
Tips for Perfect Results
Making a perfect whole wheat oat pound cake can be challenging, especially if you’re not familiar with whole grain baking. Here are some handy tips to help you achieve perfect results every time.
1. Be precise in measuring ingredients – Measuring ingredients accurately is key to producing a good cake. Use measuring cups and spoons to measure out the ingredients, and level these off with a straight edge.
2. Let your ingredients stand before using – Allow your eggs, olive oil, honey, and vanilla extract to come to room temperature before using them in your recipe. This will help the ingredients blend well together, resulting in a better consistency.
3. Don’t overmix the batter – Overmixing the batter can result in tough and dense cake. Mix ingredients only until they’re just incorporated.
4. Use fresh ingredients – Make sure your whole grains, like rolled oats and wheat flour, are fresh for maximum flavor in your pound cake.
5. Add wet and dry ingredients alternatively – Start by adding dry ingredients slowly into the wet ones while stirring gently but well between each addition. It is important that all the ingredients have combined nicely.
6. Bake at right temperature and time – Set your oven to the appropriate temperature, lightly grease the pan beforehand, and keep an eye on the cake while it bakes ensuring it doesn’t overcook.
7. Cool down properly – Remove cake from oven when it’s done, allow it rest in pan for 10 minutes then invert onto onto its platter or cooling rack so that its top faces up as it cools.
By following these tips, you’ll be well on your way to baking a delicious and healthy whole wheat oat pound cake that everyone will love!
FAQ
As we reach towards the end of this guide, there might still be some burning questions left on your mind regarding this whole wheat oat pound cake recipe that you haven’t found answers for yet. Fear not, for in this section, I will be answering the most frequently asked questions (FAQ) that our readers have about this recipe. So, let’s dive right in and clear up any confusion you may have!
What happens if you use whole wheat flour in a cake?
When opting for whole wheat flour instead of white flour in your baked goods, it’s important to note that the rise of your yeasted creations could be impacted. This is due to the increased absorption of liquid that whole wheat flour has compared to white flour, resulting in a stiffer and drier dough that may struggle to rise effectively.
Can you use oats instead of flour for cakes?
It is possible to replace a portion of the flour in a baking recipe with oats, but it is important to use the right type. Quick or Old Fashioned Oats can be substituted for up to one-third of the flour, but Instant Oatmeal is not a suitable choice as it is too finely cut.
Can you replace whole wheat flour with oats?
If you intend to substitute oat flour for whole wheat flour in a recipe, you will need to use 1.42 times the original amount of flour. As an illustration, suppose a recipe requires you to use 1.75 cups of whole wheat flour. In that case, multiplying 1.75 by 1.42 will give you 2.485, which you should round up to 2.5 cups of oat flour.
Are oat flour and whole wheat flour interchangeable?
Substituting wheat flour with oat flour is feasible, though not for recipes that require gluten as a rising agent, like yeast breads, as oat flour lacks the necessary properties. This has been mentioned in Bon Appetit Magazine.
Does whole wheat flour make a cake dry?
Substituting white flour with whole wheat flour can be done in equal amounts, but it is not advisable to use all whole wheat flour unless the recipe specifically states it. This is because replacing all of the flour with whole wheat flour can result in baked goods that are dry, dense, and can have a slightly bitter taste.
Bottom Line
In conclusion, this whole wheat oat pound cake recipe is a testament to the idea that healthy food can be delicious, too. Using whole wheat flour and oats, this cake is packed with nutrients that can help sustain us for a long day ahead.
By using ingredients like honey, extra virgin olive oil and flax seeds, we can avoid the use of refined sugars and unhealthy fats that are common in many baked goods. Not only does this recipe taste great, but it will also leave you feeling energized and satisfied without any sugar crash.
I hope that you try out this recipe and enjoy it as much as I do. And don’t forget to have fun! Cooking should be an enjoyable experience that allows us to be creative, try new things, and indulge in our favorite flavors.
So go ahead and whip up a batch of this delicious whole wheat oat pound cake today. It’s the perfect way to indulge your sweet tooth while still living a healthy lifestyle.
Whole Wheat Oat Pound Cake Recipe
Ingredients
- 2 cups whole wheat flour
- 1/2 cup oat bran
- 1/2 cup rolled oats
- 2 tablespoons ground flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup honey
- 1/4 cup extra virgin olive oil
- 1 cup apple juice
- 1 tablespoon vanilla extract
- 4 eggs
Instructions
- Preheat oven to 350.
- Spray 10 inch pan with oil.
- In bowl, combine all dry ingredients.
- In another bowl combine all wet ingredients and mix well.
- Pour into bowl with dry ingredients and mix thoroughly.
- Spoon into 10 inch pan.
- Bake 45 minutes.
- Let cool and serve.
- Enjoy.
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.