Starting the day with the aroma of the super soft whole wheat two-tone bundt cake is wonderful!
This year, spring is slow to arrive… we’re practically at the doorstep of the summer solstice, and we’re still with blankets on the couch, wearing down jackets (at least here in the South) and so on…
So the oven is running at full capacity and… the swimsuit trial is postponed!
But you shouldn’t let your guard down; you have to keep your figure under control somehow, so let’s start baking something light!!
For example, we can indulge in a nice slice of this super soft bundt cake even though it’s made with whole wheat flour. How is that possible, you may ask?
The secret ingredient is: the preparation and the high percentage of liquids!
In short, it’s the brother of the super soft bundt cake without butter where water is replaced by milk.
I flavored it with cinnamon, but as always, let your imagination run wild: vanilla, instant coffee, lemon, or orange… The important thing is to follow the procedure and especially to do it!
Inspiration taken here with my variations.
Enjoy breakfast with the recipe for the super soft whole wheat two-tone bundt cake!!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 223.58 (Kcal)
- Carbohydrates 30.95 (g) of which sugars 14.97 (g)
- Proteins 4.24 (g)
- Fat 10.47 (g) of which saturated 2.51 (g)of which unsaturated 7.04 (g)
- Fibers 2.50 (g)
- Sodium 19.51 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Super Soft Whole Wheat Two-Tone Bundt Cake
- 1 3/4 cups whole wheat flour
- 1/3 cup potato starch
- 1/3 cup unsweetened cocoa powder
- 2 eggs (medium)
- 3/4 cup sugar (can be replaced with brown sugar)
- 3/4 cup lactose-free milk (or whole – semi-skimmed – other beverage)
- 1/2 cup rice oil (or olive oil or vegetable oil)
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder (one packet)
Tools
- Cake Pan 22-24 cm tube pan
Preparation
– Preheat the oven to 350°F static or 340°F convection
– Grease the mold with a little oil and flour it.
– Sift flour, baking powder, cinnamon, potato starch; mix briefly and set aside;
– In another bowl, sift the cocoa and set aside.
– In a bowl, beat the eggs with sugar until you have a thick foam, then gradually add the oil, continuing to beat at low speed. Incorporate the white powders by hand with a spatula, alternating with the milk.
– Pour half of the batter into the bowl where the cocoa was sifted and mix with the spatula.
– Alternate the two batters in the mold, then make swirls with the handle of the spatula.
– Bake for approximately 30 minutes depending on the function used and the oven (always do the toothpick test).
– Unmold after 10 minutes and let cool on a rack
The amount of sugar can go up to 180 g
