Delicious and Healthy Whole Wheat Oatmeal Pound Cake Recipe

In this recipe article, I’m thrilled to share with you my take on a classic pound cake recipe – the Whole Wheat Oatmeal Pound Cake. This cake combines the nuttiness of whole wheat flour and the heartiness of oats to create a deliciously dense and moist dessert perfect for any occasion. But why stick with the traditional when you can make it healthier without sacrificing taste?

As a chef who values good nutrition and wholesome ingredients, I decided to substitute some typical ingredients like white flour and granulated sugar with whole wheat flour and light brown sugar. This was done without compromising on taste, making for an even better dessert that you won’t feel guilty about indulging in!

With its combination of simple ingredients, easy preparation steps, and amazing flavor profile that can adapt to various add-ins, this Whole Wheat Oatmeal Pound Cake is sure to be a crowd pleaser. No matter the season or time of day, whether served as a breakfast treat or afternoon snack, it will satisfy your taste buds and comfort your soul.

So join me on this culinary journey and let’s create a healthier version of your favorite pound cake using whole wheat flour and oatmeal!

Why You’ll Love This Recipe

Whole Wheat Oatmeal Pound Cake
Whole Wheat Oatmeal Pound Cake

Listen closely, my dear friends, because I have an incredible recipe to share with you. Once you try this Whole Wheat Oatmeal Pound Cake recipe, you’ll understand why it’s so beloved in the baking community. Trust me; this is not your average cake recipe.

First and foremost, we need to acknowledge the importance of wholesome ingredients in our diet. This pound cake is made of whole wheat flour and oats, which provide fiber and nutrients to benefit our bodies. Using honey instead of granulated sugar adds a hint of sweetness without being overwhelming. Moreover, it contains pecans and raisins that give it a lovely crunch and chewy texture respectively.

If you’re worried about not being able to indulge while sticking with your diet or healthy lifestyle, this cake will be your savior. You’ll love that the ingredients are all-natural and that you can eat them guilt-free anytime.

But let’s not forget about the taste! I guarantee that this cake is pure heaven for your tastebuds. The oats provide a gentle nuttiness that pairs exceptionally well with the brown sugar and buttery flavors of the cake base. The pecans also add a delightful crunchiness that makes each bite all the more enticing.

The beauty of this recipe is its versatility for numerous occasions. Turn it into oatmeal pancakes for the perfect weekend breakfast or brunch; serve it as a dessert at birthdays or baby showers; or use it as a base for trifle desserts or other sweet treats.

Finally, let us marvel at how easy this recipe is to make – even for inexperienced bakers. All you need are some simple ingredients and a few mixing bowls, and then voila! A scrumptious Whole Wheat Oatmeal Pound Cake will emerge to tantalize your senses.

Now that I’ve convinced you with all these irresistible reasons on why to love this recipe wholeheartedly, go ahead and give it a try! Your taste buds will forever thank you.

Ingredient List

 A slice of hearty goodness
A slice of hearty goodness

Ingredient List
Dry Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¾ cup old-fashioned oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon kosher salt

Wet Ingredients:

  • 4 large eggs
  • 1 cup honey whole wheat oatmeal
  • 1/2 cup light brown sugar
  • 1/2 cup (1 stick) margarine or butter, at room temperature, plus more for greasing the pan
  • 1/2 cup granulated sugar
  • 1 tablespoon plus 2 teaspoons vanilla extract
  • 1/2 cup raisins
  • ½ cup pecans, chopped

Optional Ingredients:

Feel free to add some of your favorite mix-ins and toppings to this recipe! Here are a few suggestions:
– Fresh fruit like diced strawberries or sliced peaches
– Whipped cream, yogurt or ice cream for serving
– A drizzle of honey or maple syrup on top

Note: You can also substitute the eggs with an egg substitute of your choice.

The Recipe How-To

 Whole grains at its finest
Whole grains at its finest

Now that we have our ingredients ready, let’s move on to the exciting part – making the Whole Wheat Oatmeal Pound Cake!

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (180°C). Then, prepare your loaf pan by greasing it with margarine or butter and dusting it with whole wheat flour.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, mix together 1 cup (120 g) of whole wheat flour, 3/4 cup (75 g) of quick-cooking oats, 1 teaspoon of baking powder, and a pinch of baking soda. Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, beat 1 cup of light brown sugar with 1/2 cup (119 g) of margarine or softened butter until creamy. Add in 2 eggs or an egg substitute and beat again until fully combined. Mix in 1/2 teaspoon of vanilla extract.

Step 4: Combine Dry and Wet Mixtures

Gradually fold in the dry mixture into the wet mixture. Use a spatula and make sure to scrape the sides and bottom of the bowl as needed. Mix until just blended – do not overmix.

Step 5: Add Raisins and Pecans

Now, add in 1/2 cup (58 g) of raisins and chopped pecans each to the batter for an added crunch.

Step 6: Baking Process

Pour the batter evenly into your prepared pan. Bake it for about 50-60 minutes or until a toothpick inserted in the center comes out clean. When it’s done, remove from oven and cool for about 10 minutes before removing from the pan.

Step 7: Optional Glaze

While waiting for the cake to cool, you can prepare an optional glaze. In a small saucepan, heat up 1/4 cup of honey and 1/4 cup of freshly squeezed orange juice. Once heated, brush it on top of the cake evenly.

There you have it! Slice the Whole Wheat Oatmeal Pound Cake into desired portions and serve with some warm tea or coffee.

Substitutions and Variations

 A pound cake you can feel good about
A pound cake you can feel good about

In cooking, it’s all about experimenting and trying new things. This recipe is no different! If you’re looking to switch things up a bit, here are some substitutions and variations that you might enjoy.

Firstly, if you don’t have margarine or butter on hand, you can try using an egg substitute in this recipe. I highly recommend using a flaxseed or chia seed replacement, as these tend to work best for baked goods. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, and let sit for a few minutes until it thickens up. Then use in place of the margarine or butter called for in the recipe.

If you want to make this recipe even healthier, you can try substituting some (or all) of the all-purpose flour with whole wheat flour. You can also try using old-fashioned oats instead of quick-cooking oats, which will give the cake a slightly heartier texture.

For a fun twist on this classic pound cake recipe, try adding some chopped pecans or raisins to the batter before baking. You could also experiment with different types of nuts or dried fruit – just be sure to chop them up into small pieces so that they distribute evenly throughout the cake.

Lastly, if you’re feeling adventurous, why not try turning this pound cake into a completely different dessert? Use the base recipe for oatmeal pancakes instead – simply thin out the batter with a bit of milk until it’s pancake consistency, and cook as usual. Top with maple syrup and add some roasted rhubarb for an extra zing!

There are so many ways to get creative with this delicious whole wheat oatmeal pound cake recipe. So have fun in the kitchen and see what you come up with!

Serving and Pairing

 Perfect with a cup of tea or coffee
Perfect with a cup of tea or coffee

Serving this delectable whole wheat oatmeal pound cake will be a delightful experience for you and your guests. This aromatic cake is perfect with a cup of tea or coffee in the afternoon, during breakfast or as dessert after dinner.

For serving, you can add a scoop of vanilla ice cream on top or a dollop of whipped cream. Another option is to sprinkle some chopped pecans and raisins on top. You can also drizzle a glaze made of honey, boiling water and granulated sugar over the cake for added sweetness and moisture.

Pairing this oatmeal pound cake is an exciting venture. You can go bold and try pairing it with oatmeal pancakes, which makes for a perfect breakfast treat. Adding maple roast rhubarb to the side will make it more wholesome and delectable.

Another great pairing would be with almond flour cake or even sponge cake, which are light enough to complement the rustic feel of this whole wheat oatmeal pound cake. Baked oatmeal or eggless cake will also work well for vegan options.

For healthy pairing, serve it with fresh fruit like sliced apples or berries on the side to cut through the natural sweetness of this pound cake.

Whatever you choose for pairing, make sure to enjoy every bite and savor the delightful taste of this whole wheat oatmeal pound cake.

Make-Ahead, Storing and Reheating

 A healthier twist on a classic
A healthier twist on a classic

Making this whole wheat oatmeal pound cake recipe ahead of time is easy and convenient, as it can last up to 5 days when properly stored. To store the cake, wrap it tightly in plastic wrap and then again in aluminum foil. Put it in an airtight container and store it at room temperature or in the fridge.

To reheat the cake, simply take it out of the fridge and let it sit at room temperature for about 20 minutes before serving. For a faster option, you can reheat sliced or individual pieces in the microwave on low power for about 10-15 seconds. However, be sure to not overcook it, as the cake can become dry.

If you want to freeze the cake, make sure it is completely cooled before wrapping it for freezing. Store it securely wrapped in plastic wrap and aluminum foil, then place it in a freezer-friendly bag. The cake can be kept frozen for up to three months.

When ready to eat the frozen cake, let it thaw in its wrapping on the counter or refrigerator for about 2 hours before serving at room temperature. You can also reheat individual pieces as mentioned earlier after thawing.

As with any pound cake recipe, reheating can lead to dryness so try not to overdo things. Overall, this whole wheat oatmeal pound cake recipe is perfect as a make-ahead dessert that will last throughout the week or as a frozen treat that is easy to enjoy whenever you want something sweet and satisfying.

Tips for Perfect Results

 Finally, a cake you can have for breakfast
Finally, a cake you can have for breakfast

As a chef, I always aim for flawless dishes, so let me share some tips that will help you make the perfect whole wheat oatmeal pound cake.

Firstly, if you prefer a denser texture, use whole wheat flour. On the other hand, if you want a lighter cake, substitute a portion of the whole wheat flour with all-purpose flour. However, keep in mind that too much all-purpose flour can compromise the cake’s nutritional value.

Secondly, combine the flour and oats before adding them to your batter. This step makes sure the oats are coated in flour and will be better distributed throughout the cake.

Thirdly, make sure that your ingredients are at room temperature. When cold ingredients are added to warm butter or margarine, it can cause curdling and negatively impact your cake’s texture.

Fourthly, remember to add eggs one at a time beating each time for at least one minute before the addition of another egg. Scrape the bowl whenever needed and add each egg separately to ensure even distribution throughout the batter.

Fifthly, don’t forget to add boiling water to your recipe ingredients as it activates the quick-cooking oats and provides moisture to your cake.

Sixthly, pay close attention to baking time; overbaking can result in a dry cake. Test your cake by inserting a toothpick into the center- if it comes out clean with some moist crumbs on it then it’s done!

Lastly, let your cake cool completely before slicing. Cutting while still warm may cause it to crumble.

Follow these tips for an exquisite whole wheat oatmeal pound cake that everyone will love!


As with any recipe, it’s natural to have questions or concerns. Here are some frequently asked questions about our Whole Wheat Oatmeal Pound Cake recipe that may help you achieve an excellent outcome. Read on to see how various ingredients can be subbed and tips to maximize the delicious taste of this cake.

What happens if you use whole wheat flour in a cake?

Switching from white flour to whole wheat flour can greatly affect the rising process of your baked goods. This is due to the fact that whole wheat flour absorbs more moisture than white flour, leading to a firmer dough that makes rising a more challenging task.

Can I substitute oatmeal for whole wheat flour?

It’s usually best to maintain a 1:1 ratio in most recipes. This means that if the recipe asks for 1 cup of wheat flour, you should use 1 cup of oat flour instead.

Can you use oats instead of flour for cakes?

If you’re looking to make a baked dish a bit healthier, you can consider using oats as a substitute for up to 33% of the flour called for in the recipe. Quick or Old Fashioned Oats are the way to go, as the consistency of Instant Oatmeal is too fine and not suitable for baking purposes.

What makes a pound cake fall apart?

Achieving the perfect cake can be tricky at times, but there are certain factors that can heavily impact its success. If your cake lacks moisture, it may eventually collapse in the center due to its inability to hold up its structure. Other factors include poor planning, the wrong oven temperature, under-baking, insufficient emulsification, excessive leavening and even geography.

Bottom Line


Dear readers, I hope you enjoyed this whole wheat oatmeal pound cake recipe as much as I do. As a chef specializing in British cuisine, I can tell you that this cake is perfect for afternoon tea, dessert or any occasion. Not only is it healthy and easy to make, but its deliciously moist texture and Oat-y flavor are unmatched!

I urge you to try this recipe out and experience the joy it brings. Don’t be afraid to make substitutions and variations to suit your preferences. Moreover, this recipe is not just limited to cakes, but you can use it to make oatmeal pancakes, sponge cakes, honey cakes, orange cakes, and almond flour cakes.

Finally, I would like to emphasize the importance of using whole wheat flour in your baking recipes. Not only does whole wheat flour give your baked goods a unique flavor profile and texture, but it also packs a lot of nutritional benefits such as fiber, vitamins B and E, and other minerals. You can take advantage of these benefits by substituting white flour with whole wheat flour in all your recipes.

In conclusion, with its wholesome ingredients and rich flavor profile, this whole wheat oatmeal pound cake recipe is perfect for elevating your baking game. Try it out today!

Whole Wheat Oatmeal Pound Cake

Whole Wheat Oatmeal Pound Cake Recipe

Not very dense and perfect for breakfast.o make it lighter, use low-fat butter, splenda brown sugar blend and egg substitute. Recipe courtesy of Carnation evaporated milk.***Thanks to FloridaNative's review, I changed the cooking time as well as revised the cooking instructions. *NOTE* This bread may also be baked in a square pan to prevent it from not cooking evenly
Course Dessert
Cuisine American
Keyword < 60 Mins, Breads, Brunch, Easy, Kid-Friendly
Prep Time 10 minutes
Cook Time 50 minutes
Servings 1 loaf
Calories 401.2kcal


  • 1 cup all-purpose flour
  • 1 cup oats
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1 cup light brown sugar
  • 1 cup reduced-fat evaporated milk
  • 1 cup melted margarine or 1 cup butter
  • 4 eggs or 1 cup egg substitute
  • 1/2 cup raisins
  • 1/2 cup chopped pecans


  • Preheat oven to 350 degrees.
  • Grease and flour a loaf pan. In a large bowl.
  • Whisk together the dry ingredients (first 5).
  • Add the milk, margarine, and eggs, mixing just until combined.
  • Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again.
  • Let cool a few minutes and unmold.
  • Serve warm or at room temperature.


Serving: 98g | Calories: 401.2kcal | Carbohydrates: 47.6g | Protein: 7.5g | Fat: 21.3g | Saturated Fat: 3.6g | Cholesterol: 70.5mg | Sodium: 300.2mg | Fiber: 3.5g | Sugar: 21.6g

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