Healthy Vanilla Cake
User Reviews
4.9
Healthy Vanilla Cake
Description
The recipe combines whole wheat pastry flour with baking powder, baking soda, salt, and a pinch of cinnamon for a mild spiced flour base. Eggs, Greek yogurt, avocado oil, maple syrup, and vanilla extract form the wet ingredients, providing richness and moisture without excess sugar or fat. Incorporating these wet ingredients into the dry is done carefully to avoid over-mixing, preserving cake tenderness.
Baked in three 6-inch round pans at 350°F, the cake develops a golden crust and a soft crumb with a clean vanilla scent. A toothpick test confirms doneness, and after cooling on racks, the cakes are ready for frosting and decorating. The result is a flavorful, moist cake with a sturdy crumb structure that supports frosting well.
This cake works well for birthdays or other celebrations where a healthier alternative to traditional cakes is desired. Frosting choices can enhance sweetness and presentation. Variations in flour or fat can be made, such as substituting all-purpose flour or other oils, while maintaining similar results.
Storing leftovers wrapped at room temperature or refrigerated keeps the cake fresh for several days. The recipe allows adaptations to gluten-free or dairy-free diets through ingredient swaps documented in the notes.
Ingredients
- 2 ⅔ cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt sea salt
- Pinch cinnamon
- 3 large egg at room temperature
- 1 ½ cup plain full-fat Greek yogurt
- ⅓ cup avocado oil
- ¾ cup maple syrup
- 1 ½ teaspoon vanilla extract
- buttercream frosting or frosting of choice, vanilla
Instructions
- Preheat oven to 350°F. Spray three 6-inch pans with cooking spray.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a large mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup and vanilla extract.
- Pour the dry into the wet and stir until mixture is just combined. Don’t over-mix!
- Divide the mixture evenly into prepared baking pans
- Bake for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Let cool for about 10 minutes, then remove so they don’t continue to cook and let cool completely on a wire rack. One cool, frost and decorate as desired.
Notes
- If whole wheat pastry flour is unavailable, use all-purpose flour or a half-and-half mixture with whole wheat flour.
- Greek yogurt can be substituted with any plain, unsweetened yogurt, but avoid flavored varieties as they may alter sweetness and flavor balance.
- Avocado oil is interchangeable with olive oil, melted coconut oil, or butter based on preference or availability.
- Maple syrup substitutes include honey or agave syrup; dry sugars like coconut sugar have not been tested in this recipe and may affect texture.
- For gluten-free options, consider using oat and almond flour blends as per similar recipes; for dairy-free, replace yogurt with plant-based yogurts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1 slice with vanilla buttercream | |
| Calories | 398kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 291mg | 12% |
| Potassium | 146mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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