Whole wheat cocoa plumcake, a simple and genuine cake with a rustic and enveloping cocoa flavor perfect for breakfast and snack.
This plumcake is made with whole wheat flour and has a high percentage of unsweetened cocoa that gives it a strong taste.
The cake is very soft thanks to the use of plain yogurt and olive oil (use one with a delicate flavor or replace it with seed oil).
One of those pantry cakes like old times perfect for a healthy and tasty breakfast and/or snack.
At the bottom of the article in the FAQ section, I answered some questions about this recipe, particularly on substitutions and storage. If you have other questions, write a comment or use the contact form.
Try these plumcakes too:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 303.16 (Kcal)
- Carbohydrates 40.69 (g) of which sugars 21.71 (g)
- Proteins 7.19 (g)
- Fat 14.91 (g) of which saturated 3.40 (g)of which unsaturated 9.70 (g)
- Fibers 4.67 (g)
- Sodium 34.42 (mg)
Indicative values for a portion of 45 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 for Whole Wheat Cocoa Plumcake
- 1 1/2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon instant coffee
- 1 teaspoon baking powder
- 2 eggs
- 1 container yogurt
- 1/3 cup olive oil
- 1/4 cup chocolate chips
Tools
Disclaimer: the “Tools” section contains affiliate links.
- Bowls
- Kitchen scale
- Whisks
- Spatula
- Sieve
- Plumcake mold
- Parchment paper
Whole Wheat Cocoa Plumcake Recipe
This recipe is part of the collection Plumcake Recipes for Every Taste.
Start the preparation of the whole wheat cocoa plumcake by beating the eggs and sugar with the whisks until they double in volume.
While continuing to mix, add the olive oil in a thin stream and continue until it is completely incorporated into the batter.
Add the yogurt to the bowl too: I used plain yogurt but vanilla, coffee, or orange flavored would work as well.
OPTIONAL: add a teaspoon of instant coffee to the batter to enhance the cocoa flavor.
Add the whole wheat flour to the batter and mix it all with a spatula.
Sift the unsweetened cocoa and the baking powder into the bowl.
Mix again with the spatula until you obtain a homogeneous mixture.
Finish the plumcake preparation with the dark chocolate chips.
Transfer the batter into a 12-inch plumcake mold greased or lined with parchment paper.
Level it with a spatula.
Bake the whole wheat cocoa plumcake in a preheated static oven at 340°F for 40-45 minutes (do the toothpick test before taking it out).
Let it cool for about half an hour before slicing.
You can find this recipe also in the collection CHOCOLATE AND COCOA DESSERTS.
Whole Wheat Cocoa Plumcake
Check this section to clear your doubts, if you do not find the answer to your question, comment or write me using the form below.
FAQ (Questions and Answers)
How long does it keep?
You can store this plumcake in an airtight container for 4-5 days or freeze it already sliced for about two months.
I don’t like cakes with oil, can I replace it?
Yes, with 100g of melted lukewarm butter.
Can I use other flours?
Certainly, type 1 and 2 or the classic type 00 will work in equal weight.
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