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.

This post is shared at Real Food Wednesday at Kelly the Kitchen Kop, This Chick Cooks Whole Foods Wednesday, Real Food Freak’s Freaky Friday, Food Renegade’s Fight Back Friday, Real Food Whole Health’s Fresh Bites Friday, Butter Believer’s Sunday School and Gnowfglin’s Simple Thursday.

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lives just outside of Austin with her husband of 20 years Barry, youngest son Jake, three cats and about a dozen chickens. She has another older son and a beautiful daughter-in-law who live in Austin. While not a Grandma yet, with two grown kids she remains hopeful. Kathy wants a world where everyone has fresh wholesome food and feels that cookin' like a granny woman is the surest way to get there.


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{ 9 comments… read them below or add one }

Elizabeth May 23, 2012 at 8:12 am

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

Reply

Katie May 23, 2012 at 8:37 pm

Yum! Sounds fantastic!

Reply

Jen May 25, 2012 at 11:50 am

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

Reply

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

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

Reply

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.

Reply

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

Reply

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

Reply

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

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

Reply

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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