The Whole Wheat Cake Recipe Without Eggs is really healthy and easy to make, yet very delicious. The eggs have been replaced with blended peaches, and I can assure you success is guaranteed. The cake doesn’t contain white sugar or lactose, making it perfect for those with food intolerances. The whole wheat cake is delicious for breakfast, especially for those who want a less sugary cake. To add an extra touch of flavor, you can decorate the surface with blended peaches with a hint of vanilla, a true delight. You can prepare this dessert any season by substituting fresh fruit with canned fruit, let’s see the ingredients to prepare it together! 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 181.37 (Kcal)
- Carbohydrates 33.01 (g) of which sugars 18.25 (g)
- Proteins 3.04 (g)
- Fat 4.33 (g) of which saturated 0.39 (g)of which unsaturated 3.34 (g)
- Fibers 2.89 (g)
- Sodium 9.99 (mg)
Indicative values for a portion of 60 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
- 7 oz peaches
- 2 1/2 cups whole wheat flour
- 3/4 cup whole cane sugar
- 3/4 cup rice milk
- 4 tbsps sunflower oil
- 1 packet baking powder (16 g of baking powder)
- 10 1/2 oz peaches
- 2 tsps vanilla extract
- 1 lemon juice (1 lemon)
- 2 tsps lemon zest (grated)
- 1/2 cup vanilla powdered sugar
Tools
- Blender / Mixer
See how to prepare the peach cream with and without cooking.
Wash the peaches, peel them and chop into pieces, then place them in a mixer with lemon juice and powdered sugar. Once blended, flavor the puree with grated lemon zest, “untreated.” Also add the vanilla extract and mix the mixture. Set aside 200 g of blended peaches for later.
Meanwhile, in another bowl, sift the flour and baking powder, add the oil, rice milk, and the 200 g of blended peaches. Mix the batter with a hand whisk until it becomes nice and creamy. Line a 9-inch mold with parchment paper, bake at 350°F for 40 minutes. Take the peach sauce out of the fridge that you prepared earlier, warm it slightly in the microwave, and once the cake is ready and cooled, pour it over and serve… Enjoy your treat!
I hope you liked this recipe… Don’t miss the next one, I’ll wait for you 🙂
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How to Store Whole Wheat Cake
The cake can also be enjoyed plain and stored for 2/3 days under a glass dome.
Otherwise, if you pour the peach sauce on top, just put it in the fridge.
If you want to prepare the cake when there are no fresh peaches, you can replace them with canned peaches. I also tried the recipe with apples and I must say the result was excellent. You might also be interested in white chocolate cream to fill the cake.
