The whole wheat pound cake with cocoa is a dessert full of pure softness and deliciousness.
That little daily treat you can enjoy at any time of the day. Made only with simple ingredients and genuine, resulting in a naturally egg-free and lactose-free recipe.
The whole wheat flour makes this dough rustic and perfect for those who love less refined flours full of beneficial properties.
A light dessert, incredibly digestible and rich in fiber.
It’s pure goodness, suitable for everyone. A taste that captivates, a lightness that surprises. Come with me as we start baking.
Happy Cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the whole wheat cocoa pound cake
- 1 3/4 cups whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 7 tbsp granulated sugar
- 1 cup water
- 1/4 cup vegetable oil
- 1 tbsp baking powder
- dark chocolate (as desired)
Tools
- 1 Pound cake mold
Steps for the cocoa pound cake
In a large bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, and sugar.
Mix well all the dry ingredients with a whisk to avoid lumps.Add the water and oil to the dry mixture.
Stir vigorously with the whisk until the batter is smooth.Pour the batter into a previously greased and floured pound cake mold (or lined with parchment paper) and sprinkle dark chocolate shavings on top.
Bake in a preheated oven at 350 degrees Fahrenheit for 35-40 minutes.
Always do the toothpick test; if it comes out dry, the cake is ready.
Remove from the oven, let cool in the mold, and enjoy your pound cake.
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Storage.
The pound cake keeps perfectly for 3-4 days, provided it’s stored in an airtight food container or an airtight cake dome. This helps to keep it soft and moist.
