Whole Wheat Cocoa Pound Cake, a simple and genuine dessert with a rustic and enveloping cocoa flavor, perfect for breakfast and snacks.
This pound cake is made with whole wheat flour and has a high percentage of unsweetened cocoa that gives it a bold 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-style cakes like those from the past, perfect for a healthy and delicious breakfast and/or snack.
At the end of the article, in the FAQ section, I have answered some questions regarding this recipe, especially on substitutions and storage. If you have more questions, leave a comment or use the special contact form.
Also try these pound cakes:
- Difficulty: Easy
- Cost: Economical
- 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 the Whole Wheat Cocoa Pound Cake
- 1 1/2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 2/3 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
- Loaf Pan
- Parchment Paper
Whole Wheat Cocoa Pound Cake Recipe
This recipe is part of the Pound Cake Recipes for All Tastes collection.
Start preparing the whole wheat cocoa pound cake by whisking the eggs and sugar until they double in volume.
While continuing to mix, gradually add the olive oil until it is fully incorporated into the batter.
Add the yogurt to the bowl: I used a plain one, but vanilla, coffee, or orange flavored will work too.
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 everything with a spatula.
Sift the unsweetened cocoa and baking powder for desserts into the bowl.
Mix again with the spatula until a homogeneous mixture is obtained.
Finish the preparation of the pound cake with dark chocolate chips.
Transfer the batter into a 11.8-inch loaf pan greased or lined with parchment paper.
Level it with a spatula.
Bake the whole wheat cocoa pound cake in a preheated static oven at 338°F for 40-45 minutes (do the toothpick test before removing from the oven).
Let it cool for about half an hour before cutting.
You can find this recipe also in the CHOCOLATE AND COCOA DESSERTS collection.
Whole Wheat Cocoa Pound Cake
Consult this section to clarify your doubts, if you do not find the answer to your question, comment or write to me using the form below.
FAQ (Frequently Asked Questions)
How long does it last?
You can store this pound cake 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 substitute it?
Yes, with 100g of melted butter.
Can I use other flours?
Certainly, equal weights of type 1 and 2 or classic 00 will work fine.
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