Healthy White Cake – Success!

Healthy White Cake

by Kathy | Disclosure

Last week I posted an attempt at changing up Mrs Dull’s wonderful old-fashioned white cake to a healthier version that went badly awry. This week I’ve made a second pass at it and we have — Success!

Since a lack of moisture for soaking was the source of my overzealous addition of buttermilk I decided to switch to honey as my sweetener. But in addition to that, I can get honey much cheaper than sucanet and it’s local too! Double bonus points! So I’d rather use the honey. I bumped up the baking powder just a touch and added 1/2 cup of water. I went very slowly this time adding more liquid, just a little at a time till the batter looked about right. I think I must have added more buttermilk than I thought in last week’s failed version.

I’ll post the frosting in a bit. For now, it is very similiar to this one from Our Nourishing Roots.

Mrs Dull’s recipe is on page 247 of “Southern Cooking”.

Modifications
  • Replaced most of the water with buttermilk.
  • Replaced the white flour with whole wheat pastry flour.
  • Soaked the flour for 7 hrs in a buttermilk, water and honey mixture.
  • Replaced the sugar with honey.

Soaked Whole Wheat White Cake

Recipe Type: Desert
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 8 servings

Ingredients
  • Whole Wheat Pastry Flour3 Cups
  • Traditional Buttermilk2/3 Cup
  • Egg Whites6
  • Honey2/3 Cup
  • Vanilla1 teaspoon
  • Baking Powder5 teaspoons
  • Butter3/4 Cup
  • Water1/2 Cup
Tools
  • Mixer (optional)
  • 2 Bowls and a spoon
  • 2 Cake Tins
  • Cooling Rack
white cake with chocolate frosting

The Finished Cake!

Instructions:
  • Blend the buttermilk, honey and water with the whole wheat flour and put aside for at least 7 hours.
  • Blend the butter with buttermilk/flour mixture in a separate bowl. Mix in the egg whites. Mix in the baking powder and vanilla.
  • Butter the tins well and pour into the tins.
  • Bake about 30 minutes at 375 until the center is done.
  • Remove from tins and place on a cooling rack.

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Granny LOVES a great discussion! A thoughtful, in-depth look from all angles benefits us all. If you disagree let us know! But please remember you're in Granny's house and be respectful of that. If you wouldn't say it in your Grandma's hearing please don't say it here! No name-calling or foul language. Those comments that don't respect Granny's home will be deleted.

Elizabeth May 23, 2012 at 8:12 am

Oh this looks yummy! Thanks for being persistent and sharing.

Katie May 23, 2012 at 8:37 pm

Yum! Sounds fantastic!

Jen May 25, 2012 at 11:50 am

Yea! So glad you didn’t give up. Looks great!

Rosa Jacquard Bood June 6, 2013 at 1:23 am

Why does the flour have to soak for so long…7 hours ? Thank you.

Kathy June 6, 2013 at 9:46 am

Hi Rosa … the flour needs to soak to reduce anti-nutrients like phytates that exists in all grains to one degree or another. Soaking won’t eliminate them but it does bring the quantity down.

Rosa Jacquard Bood June 8, 2013 at 12:09 pm

Thanks Kathy. I’m not familiar with phytates. Could you please briefly explain what problems phytates cause. Thanks again, Rosa

Kathy June 8, 2013 at 1:26 pm

Sure Rosa, I can share a few links that will help explain it. Wish I had a post of my own on the subject so I’ll add it to the list. It’s a little involved to explain in a comment.

Real Truth about those Healthy Whole Grains
Thoughts about Phytase, Phytates and Phytic Acid

Rosa Jacquard Bood June 9, 2013 at 4:29 am

Kathy, I really appreciate the links ! Have a wonderful day ! Sincerely,Rosa

Hannah@easyrealfood June 14, 2013 at 11:11 pm

This cake looks delicious, it’s nice to have a “healthy” cake alternative to turn to for special occasions. Now I just want to know what your recipe is for that frosting! Will you share? Thanks!

-Hannah

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