Whole Wheat Raspberry Honey Cake

If you’re looking for a cake that combines wholesome ingredients with the delightful flavors of fresh raspberries, then this Whole Wheat Raspberry Honey Cake is just what you need! Lightly sweetened with honey and enriched with almond flour, this cake is perfect for any occasion.

Whether it’s a cozy afternoon tea, a birthday celebration, or simply a sweet treat to enjoy, this cake hits all the right notes.

The vibrant raspberries not only add a pop of color but also burst with flavor in every bite, making it a delightful choice for both kids and adults alike.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 180
• Protein: 4g
• Carbohydrates: 28g
• Fat: 7g
• Fiber: 2g
• Sugar: 9g
• Sodium: 150mg

Why I Love This Whole Wheat Raspberry Honey Cake

This Whole Wheat Raspberry Honey Cake holds a special place in my heart because it brings together the goodness of whole grains and the natural sweetness of honey.

It’s a fun recipe to make with kids, and there’s something incredibly satisfying about folding in those beautiful raspberries.

What I adore most is how light and moist the cake turns out — perfect for those sunny afternoons when you want just a touch of sweetness without the guilt.

Plus, knowing it’s made with wholesome ingredients makes me feel great about enjoying a second slice!

Ingredients

1 cup whole wheat flour,
1/2 cup almond flour,
1/2 cup honey,
1/2 cup unsweetened applesauce,
1/4 cup vegetable oil,
2 eggs,
1 tsp vanilla extract,
1 tsp baking powder,
1/2 tsp baking soda,
1/4 tsp salt,
1 cup fresh raspberries

How to Make Whole Wheat Raspberry Honey Cake

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C) and generously grease a 9-inch round cake pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt until well combined.

Step 3: Prepare the Wet Ingredients

In another bowl, whisk together the honey, applesauce, vegetable oil, eggs, and vanilla extract until smooth and creamy.

Step 4: Combine Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5: Fold in Raspberries

Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.

Step 6: Pour and Smooth

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 7: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool Before Serving

Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For added flavor, try tossing the raspberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking.
• If you’re looking for a gluten-free option, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend.
• Serve your cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
• You can also swap the raspberries for blueberries or chopped strawberries for a different berry flavor.

Delicious Variations

• Lemon Almond Cake: A refreshing, zesty cake that uses almond flour and lemon zest.
• Chocolate Banana Bread: Moist and chocolaty, perfect for breakfast or a snack.
• Zucchini Bread: A great way to sneak in veggies; this one’s wonderfully moist!
• Carrot Cake Muffins: Sweet and spiced, perfect for brunch or as a grab-and-go snack.

Serving Suggestions for Raspberry Honey Cake

This cake is best served slightly warm or at room temperature. It’s perfect for afternoon tea, paired with a light herbal tea or coffee.

You can also serve it for dessert with a drizzle of honey on top or a side of fresh fruit for a refreshing contrast.

For a more indulgent experience, try pairing it with homemade whipped cream or vanilla bean ice cream for a sweet treat reminiscent of summer days.

Storage and Leftovers

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Just be sure to let it thaw completely at room temperature before serving.

Helpful Questions

1. Can I use frozen raspberries instead of fresh?
   Yes, frozen raspberries can work, but they may release more moisture. Try to thaw and drain them before adding to the batter.

2. What can I use instead of honey?
   Maple syrup is a great alternative if you’re looking for a vegan option!

3. Is this cake suitable for breakfast?
   Absolutely! With its wholesome ingredients, it’s a delicious and nutritious breakfast option.

4. Can I make this cake ahead of time?
   Yes, you can bake the cake a day in advance; just keep it covered at room temperature until you’re ready to serve.

5. How can I make this cake more festive?
   Consider adding a sprinkle of powdered sugar on top or serving it with a side of whipped cream and fresh berries for a beautiful presentation!

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