Decadent Whole Wheat Vanilla Sheet Cake


3 cups / 400 g Soft White whole wheat flour

1 tbsp / 15 g baking powder

¼ tsp / 1 g salt

1 ½ cups / 260 g coconut sugar

1 ¼ cups room temperature salted butter / 280 g

1 ½ tsp vanilla

3 duck eggs or 4 chicken eggs

1 cup / 245 g whole milk or cream 



Pre-heat the oven to 350 f and liberally oil a 9x9” or similar size sheet pan. You want the cake to get caramelized on the bottom where it meets the pan. 

Mix the dry ingredients together well. 

Cream the butter on high speed, then add the sugar and cream them together thoroughly. Scrape down the sides of the bowl, then add the vanilla and one egg at a time, mixing thoroughly after each egg. Scrape down the sides of the bowl, then add the milk and mix thoroughly. 

Add the dry ingredients a little at a time. Once they are all just mixed in and you can still see some flour in the batter, scrape the sides of the bowl and then give it a quick final mix. Add the batter to the greased cake pan, and use a cake spatula to smooth out the top of the batter to create a flat surface. 

Bake the cake for 38-40 min, or until the sides of the cake have started to come away from the edges of the pan slightly, a gentle finger pressed onto the top of the middle of the cake springs back, and a toothpick inserted in the center comes out mostly clean. 

Place the cake pan on top of a cooling rack and let cool completely before inverting the cake pan onto a flat surface to remove it from the pan. 

Enjoy with homemade whipped cream and fruit.



Leave a comment

Please note, comments must be approved before they are published