Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

  • Home
    • About
    • FAQs
  • Recipes
    • Bread and Breakfast
    • Condiments
    • Dairy
    • Main Dishes
    • Side Dishes and Snacks
    • Desserts
    • Gluten Free
    • Instant Pot
    • Crock Pot
    • Heavenly Homemaker’s Weekly Menus
  • Homemaking
    • Real Food Sources
  • Store
  • Contact
    • Advertise
    • Disclosure
    • Privacy Policy
  • Simple Meals
  • Club Members!

Buttermilk Whole Wheat Chocolate Cake

October 28, 2010 by Laura 117 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Say, would you like a little chocolate cake with that chocolate fudge frosting? :)

This recipe is great because you can soak the flour to break down the phytates if you want. Or if you don’t, that’s okay too. 

Buttermilk Whole Wheat Chocolate CakeYum

2 cups whole wheat flour
1 1/3 cups sucanat
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs
1/3 cup melted coconut oil or melted butter
1 1/3 cups buttermilk
Chocolate Fudge Frosting

If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients (everything but the frosting, that is) and bake as directed.

Otherwise…

Mix dry ingredients together in a large mixing bowl. Add eggs, oil or butter and buttermilk. Mix with beaters until batter is smooth and well mixed.

Work very hard to avoid grabbing a spoon and eating the entire batter directly out of the bowl before it has been baked. 

Butter two round cake pans or one 9×13 inch cake pan.

Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes. OR, leave the cakes in the oven until a toothpick poked in the middle comes out clean. Every oven is different, right?

Allow the cakes to cool completely before removing them from the pans. I used a butter knife to loosen the edges from the sides of the pan. Place the cakes on plates.

Did I forget to mention that you would need some of this Chocolate Fudge Frosting? Oh yes, you DO need a batch of this Chocolate Fudge Frosting. Plop a nice amount of frosting on one cake and spread it around well.

Like this…

Carefully place the other layer of cake on top of the frosted layer.

Oh look…it’s a chocolate fudge sandwich!!

Plop another nice amount of frosting on top of the second layer. Carefully spread the frosting over the top and sides. This step is not very easy for me and I’m usually messy and have to lick my fingers. Bummer.

All done.

Ah, a slice of chocolate heaven…

I will work (sometime within the coming months) to come up with a white cake and white frosting. However, when you’re using whole wheat flour and sucanat, the results are not going to be white. Anyone up for a Tan Cake?  Mmm, sounds good to me!

Get ready to share YOUR recipes Friday!!! Can’t wait to see what you’re going to share!!!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Desserts, Healthy Celebrations, Recipes Tagged With: chocolate cake, cocoa, fudge, healthy, recipe, sucanat, whole wheat

Comments

  1. Marianne says

    October 28, 2010 at 5:10 pm

    You are killing me here… oh my GOSH… Chocolate!! Printing now…making this weekend :)

    Reply
  2. Kimberly says

    October 28, 2010 at 5:13 pm

    Now I don’t have an excuse to eat all the frosting with a spoon! Ahh! :)

    Reply
  3. Star says

    October 28, 2010 at 5:18 pm

    Wow! I am SO tempted to make this right now! That looks awesome!

    Reply
  4. melanie says

    October 28, 2010 at 5:19 pm

    I will share this with my cake-baking daughter =) Thanks for the whole wheat help, Laura!

    Reply
  5. Leah says

    October 28, 2010 at 5:32 pm

    please pass the cake!

    Reply
  6. Ashley Godoy says

    October 28, 2010 at 5:37 pm

    This looks splendid! Nice work!

    Reply
  7. Beth says

    October 28, 2010 at 5:40 pm

    looks so easy!! Thanks for sharing!

    Reply
  8. Lorinda says

    October 28, 2010 at 5:44 pm

    What a dark, rich looking slice of cake!

    Reply
  9. Elaine says

    October 28, 2010 at 5:50 pm

    yum yum yum! looks really yummy. thanks for the chocolate cake recipe, we will defineately try this one

    Reply
  10. Holly says

    October 28, 2010 at 5:57 pm

    That looks yummy! And I have everything here, may just need to make tomorrow. God bless – Holly

    Reply
  11. Sally says

    October 28, 2010 at 6:00 pm

    This looks really fudgey. I can’t wait. Thanks!

    Reply
  12. Sheila says

    October 28, 2010 at 6:01 pm

    The batter looks so light and fluffy, which makes a great cake. Could I convince myself that this is healthy like your breakfast cake :)
    Thanks for another great recipe.

    Reply
  13. Christy says

    October 28, 2010 at 6:07 pm

    Another one for my “to try” list! Thanks! :)

    Reply
  14. Stefanie says

    October 28, 2010 at 6:10 pm

    That looks really yummy! Thanks for sharing!

    Reply
  15. Lynne says

    October 28, 2010 at 6:13 pm

    Oh, My Goodness!!!!!! That is what I said when I saw the beautiful cake. My son is going through cancer and that looks like the best thing on earth compared to our circumstances. I wish you lived next door to my family because we would be right over in a second with a gallon of ice cold milk to go with that Yummmmmmmmy sweet confection!!!!!!!!!!!!!!!

    Reply
  16. Carol E. says

    October 28, 2010 at 6:23 pm

    Wow, does that look like my new “go to” recipe for chocolate cake.

    Reply
  17. Sara R. says

    October 28, 2010 at 6:38 pm

    Yum! My baby’s first birthday is coming up, and I’ve been looking for healthier cake recipes that actually taste good…since it’s you posting it I know this one will be delicious! I think I’ve found my winner!

    Reply
  18. Tracey says

    October 28, 2010 at 6:45 pm

    Can’t wait to give this a try!!

    Reply
  19. Cindy Dukes says

    October 28, 2010 at 6:49 pm

    Yum! I will definitely try this for the birthdays we have coming up. My little one loved the chocolate cake I made last year from your cocoa cookbook. I’m sure we’ll love this, too! Thanks!

    Reply
  20. Vanessa says

    October 28, 2010 at 7:01 pm

    Have you ever made it with anything except buttermilk? As someone without dairy, I haven’t really ventured into the soaking thing, because almost all of the recipes call for dairy and I am not sure how to sub out…. In regular recipes I use rice or almond milk, but not sure if it would work as buttermilk even with lemon juice added… Any one know??

    Reply
    • Laura says

      October 28, 2010 at 8:26 pm

      If you aren’t soaking this, you wouldn’t have to use buttermilk, just plain milk would be fine. SO, I think it would probably be good with almond or rice milk too. I THINK anyway!

      Reply
  21. Amanda says

    October 28, 2010 at 7:02 pm

    Ooh, this looks delicious! I was looking for a healthier version of chocolate cake for my son’s September birthday… but I’m okay with making another cake just because. :)

    Reply
  22. Jessica Bish says

    October 28, 2010 at 7:05 pm

    oh man that looks good!!!

    Reply
  23. Dem @ Pleasures of Prairie Life says

    October 28, 2010 at 7:05 pm

    Wow, this looks AMAZING. I can’t wait to try it!

    Reply
  24. Katie M. says

    October 28, 2010 at 7:43 pm

    Oh my, this looks absolutely deicious- THANK YOU!

    Reply
  25. Angie says

    October 28, 2010 at 7:53 pm

    I would so so so LOVE a tan cake recipe. We need something a little lighter than chocolate.

    Reply
  26. Wendy says

    October 28, 2010 at 7:58 pm

    Looks amazing!!! :)

    Reply
  27. Amy says

    October 28, 2010 at 8:16 pm

    By grace of God, I have leftover buttermilk for some reason. My flour is spending the night in some & can’t wait to bake some cake tomorrow! May even stick some gummy worms coming out and call it ‘dirt cake’ for the kids :)

    Reply
  28. Danielle says

    October 28, 2010 at 8:22 pm

    Wow, this will definitely be the cake and frosting for my 3-year-old’s birthday!

    Reply
  29. Bethany B. says

    October 28, 2010 at 8:27 pm

    Thank you so much for this!!!

    Reply
  30. sara says

    October 28, 2010 at 8:32 pm

    Yum! This looks delicious! I will definitely be trying this!

    Reply
  31. Barbra says

    October 28, 2010 at 8:41 pm

    I am looking forward to trying this!!! Nummers

    Reply
  32. Lisa says

    October 28, 2010 at 9:07 pm

    Didn’t know I could make powder sugar at home and now you share the chocolate cake recipe. Just want you to know I do have to homeschool!! I have been spending SO much time in the kitchen and loving all of your recipes. My children keep asking when we can make more apple pies. I only have 2 bags left in the freezer. Thank you so much for sharing. My family has really enjoyed all of your recipes.

    Reply
  33. Cheryl says

    October 28, 2010 at 9:15 pm

    This sounds like it would turn out similar to the sour cream (real raw cow’s milk cream gone sour) chocolate cake we used to make all the time while I was growing up. I’m going to have to try this, soaking and all, just to see!

    Reply
  34. Pam F. says

    October 29, 2010 at 4:23 am

    That looks amazing. It will be hard not to make that this weekend.

    Pam

    Reply
  35. Merry Jo says

    October 29, 2010 at 5:11 am

    Sounds so good ~ and healthy! :)

    Reply
  36. Kristin says

    October 29, 2010 at 5:35 am

    Wow! That looks sooo good. I’ll have to find a way to make it gluten free and dairy free!

    Reply
  37. Joanna says

    October 29, 2010 at 5:38 am

    Yum!! Ya know, we’re supposed to celebrate my mom’s b-day tonight I think I might just NEED to give this recipe a try!

    Reply
  38. Dana says

    October 29, 2010 at 5:44 am

    This looks incredible! My layer cakes always end up with crumbs stuck in the icing, so they look kinda chunky. Guess I just need to use more icing. :-)

    Reply
  39. Jami says

    October 29, 2010 at 5:47 am

    Seriously! Yum-o! I hope that I need to bake a chocolate cake real soon because I don’t know how long I can wait to try the cake/frosting combo!!!

    Reply
  40. Sabrina says

    October 29, 2010 at 5:49 am

    It always makes me laugh when I hear people say they can’t make any cake for X birthday because they don’t have any mix. I’ll send them your way next time!

    Reply
  41. alesha says

    October 29, 2010 at 5:50 am

    this looks yummy, my little one’s birthday is coming up next week, I am going to try and make this cake.

    Reply
  42. Lisa says

    October 29, 2010 at 7:08 am

    This just might be my son’s birthday cake for his 3rd birthday. By that time I will be about ready to have another baby so I don’t know if I will be up for baking, but we shall see.

    Reply
  43. Erin says

    October 29, 2010 at 8:00 am

    This looks delicious!!!! I am totally making this.

    I just made my first cake with rapadura (i think it is the same as sucanat) and coconut oil for my lil girl’s first bday. It came out great! Thanks for giving me the courage to sub ingredients.

    Reply
  44. Kristi says

    October 29, 2010 at 8:06 am

    THIS LOOKS SO YUMMY!!! I can’t wait to try it!!

    Reply
  45. Carmen says

    October 29, 2010 at 8:08 am

    WOW—– I am sooooooo making this over the weekend. My kids will forever LOVE you for sharing this recipe.

    Reply
  46. DorthyM says

    October 29, 2010 at 8:09 am

    Yum! I can’t wait to try this!!

    Reply
  47. Janeen says

    October 29, 2010 at 8:26 am

    Sounds wonderful! I just might have to make this for this weekend!!

    Reply
  48. Rebekah says

    October 29, 2010 at 8:36 am

    I’m hesitant to set before my husband something that good-looking that’s whole wheat! He may feel cheated or he may love it!! Guess I’ll never know until I give it a try… Thanks, Laura!

    Reply
  49. Missie says

    October 29, 2010 at 8:40 am

    This looks so incredibly good! Can’t wait to try it!

    p.s. Bring on the tan cake!

    Reply
  50. Kristina says

    October 29, 2010 at 9:28 am

    Wow… chocolate on top of chocolate with a little chocolate tucked inside! Nice!

    Reply
  51. Lenetta says

    October 29, 2010 at 9:36 am

    This is a bad week to ask you questions, I think :>) but have you tried sprouting your wheat (especially now that you have a dehydrator)? I did it once, following the Cardamom’s Pod guest post at Kitchen Stewardship here) and it was very easy… doesn’t grinding that and using right away give you pretty much the same result as soaking?

    Reply
  52. Shonda says

    October 29, 2010 at 9:54 am

    Oh, yum! I can’t wait to make this recipe soon! I love healthy chocolate cake recipes. Keep em coming!

    Reply
  53. mamma2j says

    October 29, 2010 at 10:34 am

    YUUUUUUUM!!! I can’t wait to make this cake! I just love this blog….I’ve been tryng new things almost every day – yay. And, I FINALLY found sucanat!! whoo hoo – if I like it I will prob order the next batch online to save $.

    Reply
  54. Robyn O. says

    October 29, 2010 at 10:39 am

    Heavenly indeed!

    Reply
  55. Andrea says

    October 29, 2010 at 11:39 am

    Mmm. Can I just come to your house for dinner?

    Reply
  56. AmyR says

    October 29, 2010 at 11:42 am

    Thinking this may make a good Halloween treat for my family this weekend. Have never made a sweet treat using just whole wheat flour, so curious if anyone notices.

    Reply
  57. Jennifer says

    October 29, 2010 at 12:06 pm

    Yum!

    Reply
  58. Carissa White says

    October 29, 2010 at 12:08 pm

    How often do you usually make sweets for your family?

    I love this recipe and will hopefully be making it soon.

    Thank you,

    Reply
  59. Kelly says

    October 29, 2010 at 1:07 pm

    Just made this cake (times two) for my sons’ birthday party tomorrow! :)

    Reply
  60. Carmen says

    October 29, 2010 at 2:04 pm

    Healthy chocolate cake? Seems like an oxymoron. But I think I’m going to have to find some sucanat – and soon!

    Reply
  61. Charlotte Moore says

    October 29, 2010 at 2:10 pm

    Those cake layers really look moist!!! I need to try this. I am not much for chocolate on chocolate, but I think I could it plain while it is warm…..

    I did make a chocolate zucchini bread this summer and it was yummy. I used whole wheat flour and sucanat.

    Reply
  62. Rhoda says

    October 29, 2010 at 2:12 pm

    Anything chocolate, anytime–spells good to me. Thank you for healthier ways to eat it. Tan cake sounds good too!

    Reply
  63. Angela says

    October 29, 2010 at 2:23 pm

    yeah, i’m afraid i would eat the whole thing….it looks so good! i’ll have to make it for a birthday!

    Reply
  64. april says

    October 29, 2010 at 5:33 pm

    looks moist!

    Reply
  65. Mayra says

    October 30, 2010 at 3:45 am

    Hummm! It looks delicious and perfect for my son’s birthday. What are the benefits of soaking the flour?

    Reply
    • Laura says

      November 4, 2010 at 2:00 pm

      Here’s a post that explains that a bit more: https://www.heavenlyhomemakers.com/soaking-those-grainswhat-is-that-about

      Reply
  66. Jennifer S. says

    October 30, 2010 at 7:05 am

    Now could you please come up with a healthy cherry pie filling so I can make Black Forest Cake. :)

    Reply
  67. Marbara says

    November 1, 2010 at 9:37 am

    My daughter is lactose sensitive – could this be made with rice/almond milk + vinegar?

    Reply
    • Laura says

      November 4, 2010 at 1:59 pm

      Yes, I don’t know why not!

      Reply
  68. erin fugal says

    November 30, 2010 at 12:03 pm

    i’m making this today for my sons birthday. I see there is no salt needed. I’m going to use salted butter this time and try the recipe as is…but, is there supposed to be salt in the ingredient list? if so…how much

    Reply
    • Laura says

      December 7, 2010 at 4:26 pm

      No salt needed, although your salted butter is fine to use!
      Hope your cake turned out yummy!

      Reply
  69. Brooke says

    November 30, 2010 at 1:19 pm

    This looks good! I was just wondering if you had ever used any other types of whole grain flours. I like to use a variety of grains in my recipes if I can. I have used barley flour (from hulled barley, not the pearled kind)for many of my quickbreads. It seems to produce a lighter texture for me.

    Reply
    • Laura says

      December 7, 2010 at 4:27 pm

      I don’t have much experience in this area, I almost always use whole wheat. A friend of mine is experimenting with other grains and has found that often her cookies are crumblier, but the recipe still tastes good!

      Reply
  70. Samantha says

    January 12, 2011 at 9:12 am

    So I have had this recipie for months now and made this cake two days ago and OH MY GOSH! My husband says this needs to be made weekly so he can lick the bowl and then indulge in this teriffic cake!

    Reply
    • Sue says

      October 19, 2012 at 4:22 am

      Since you have experience making this cake, have you tried any substitutions?

      Have you tried honey or stevia? or flax seeds instead of eggs? Thanks!

      Reply
  71. Sandra says

    February 16, 2011 at 7:11 pm

    Mine came out fine, even though I used nonfat dry milk and lemon juice instead of buttermilk. My cake looks slightly denser than yours, but it is definitely not hard to eat. The density could be from the wheat type and flour coarseness. I am making my flour by cracking whole wheat in my malt crusher and then grinding the cracked grain in my coffee grinder. The resulting uniformity leaves something to be desired. I have a grain mill on order, due to arrive soon. Hopefully that will improve my flour.

    Reply
  72. MUNA says

    March 5, 2011 at 8:37 pm

    Amazing! I had no idea a chocolate cake could be made with freshly milled whole wheat flour. I cannot wait to try this.

    Reply
  73. Haley Larussa says

    March 7, 2011 at 7:22 pm

    Yum! This looks SO GOOD! I cannot wait to try this. I was wondering if the butter instead of coconut oil would make a difference?

    Reply
    • Laura says

      May 11, 2011 at 3:07 pm

      I think it should work fine either way!

      Reply
  74. Michelle S says

    April 15, 2011 at 6:17 am

    Hi!

    Is it ok to use regular milk in a pinch???

    Reply
    • Laura says

      April 15, 2011 at 7:09 am

      Yep, no problem at all!

      Reply
  75. Jennifer Bickerton says

    April 29, 2011 at 12:08 pm

    http://mrsbic.blogspot.com/2011/04/let-her-eat-cake.html

    LOVED this! Thanks for all your great recipes!

    Reply
  76. Shalene says

    June 1, 2011 at 11:02 am

    Would it be possible to sub honey or maple syrup for the sucanat? And if so, I don’t suppose you’d know how much of either of those would be required? (I’ve seen exchange amounts for sugar to honey, but it seems like it would be REALLY complicated if not dealing with whole cups…) :)

    Reply
    • Laura says

      June 1, 2011 at 12:35 pm

      Yes, I think I’d do 1 cup of honey to replace the sucanat.

      Reply
  77. Elizabeth says

    October 9, 2011 at 10:11 am

    Would this work for cupcakes instead??

    Reply
    • Elizabeth says

      October 9, 2011 at 10:14 am

      If so, would baking time and temp need to be adjusted? Thanks!

      Reply
      • [email protected] says

        October 10, 2011 at 11:07 am

        If you made them into cupcakes I would adjust the baking time but
        not the oven temp. Maybe try baking them for 18-22 minutes. I do think
        I would keep an eye on them though and stick a toothpick in the
        center when you think they are getting done just to be sure.

        Reply
    • [email protected] says

      October 10, 2011 at 11:03 am

      Yes, that should work just fine!

      Reply
  78. Mrs W says

    October 23, 2011 at 3:39 pm

    I don’t have any sucanat yet. Is there a different type of sweetener that I can substitute okay? (real honey & regular white sugar)

    Reply
    • [email protected] says

      October 26, 2011 at 9:14 am

      You can substitute real honey or regular sugar just fine until you have
      sucanat.

      Reply
  79. Jenny says

    November 13, 2011 at 7:15 pm

    Made this a couple of days ago! DELICIOUS!! One of my boys usually says he doesn’t like “the cake part of frosting” :) But, he loved this so much he wants to bake another to take to school for “Sample Day”
    I enjoy your recipes as I try to make my family’s diet more healthy one step at a time.

    Reply
  80. Jenna says

    November 14, 2011 at 4:30 pm

    Hi.. I m wondering if it is possible to switch from using buttermilk to plain yogurt??

    Thanks! :)

    Reply
    • Laura says

      November 15, 2011 at 7:32 am

      Yes, that would work!

      Reply
  81. Stacey says

    December 15, 2011 at 6:01 pm

    I would love to try this, but I’m wondering what type of wheat you use for your flour. Hard White, or Hard Red, or Soft White?

    Reply
    • [email protected] says

      December 19, 2011 at 1:20 pm

      Laura uses Hard White, but Soft would also work. :)

      Reply
      • Stacey says

        December 19, 2011 at 1:22 pm

        Man, so bummed about that :( The only wheat I have available to me is har red wheat.

        Reply
  82. Stacey says

    December 19, 2011 at 1:23 pm

    I mean hard red! Wish I could get a truckload of hard white!

    Reply
    • Laura says

      December 19, 2011 at 1:24 pm

      You can use hard red, it just isn’t my favorite. :)

      Reply
      • Stacey says

        December 19, 2011 at 1:25 pm

        I don’t know if it would be worth it. I’d hate to make a cake that just tasted “wheaty”.

        Reply
  83. Ashley says

    February 24, 2012 at 10:33 am

    This just wasn’t good for us. If I hadn’t put the peanut butter chips in it would have tasted pretty bad..I used whole white wheat flour. To me it just seemed to have to much flour. I don’t know. I used unsweetened cocoa I’m not sure if that made a difference or not.. I used regular milk instead of buttermilk to b/c in the comments it said that would be fine…it’s ok though I’ll just keep on trying to find the right chocolate cake recipe! The brownies were good though :)

    Reply
  84. julie m. says

    May 6, 2012 at 2:19 pm

    How does the the soaked flour cake seem in comparison to the non-soaked? Which one is the picture above? Do you notice a difference in the moistness between the two? Thank you for the recipe!

    Reply
    • Laura says

      May 7, 2012 at 2:53 pm

      The one in the picture is non-soaked. Typically, the soaked variety is a little more moist.

      Reply
  85. Rachel says

    August 8, 2012 at 5:25 pm

    Made this cake and the fudge frosting for my husband’s birthday today, it was absolutely delicious! And my first successful from-scratch cake!

    Reply
  86. Kristina says

    August 10, 2012 at 11:53 am

    Im looking for a vanilla/white or tan as you mentioned, cake recipe and frosting for my sons birthday. I wanted to know how to make this cake vanilla?? Can I just eliminate the cocoa powder??

    Reply
    • Laura says

      August 10, 2012 at 6:08 pm

      Yes, I think just eliminating the cocoa should do it! Youy may want to try this recipe too: https://www.heavenlyhomemakers.com/healthy-strawberry-shortcake

      Reply
  87. Julie says

    September 26, 2012 at 6:29 am

    Can you use kefir in replace of the buttermilk, with the same results?

    Reply
    • [email protected] says

      October 18, 2012 at 9:56 am

      Yes!

      Reply
  88. Julie J says

    December 19, 2012 at 9:43 am

    I just made this recipe. It made 15 cupcakes.

    Reply
  89. Stephanie says

    January 4, 2013 at 9:12 pm

    Just made this! It is wonderful, so nice to be eatting a cake that isn’t loaded with white sugar and flour. Thanks for the recipe. I appreciate your blog so much!

    Reply
  90. nancy haddon says

    February 15, 2014 at 9:39 am

    Mine turned out flat. Yours look nice and light, Laura. What did I do wrong? I used coconut oil and my pans are 9″. Were yours 8″? The frosting is delicious ( the kids and I licked the beaters and bowls), but we aren’t eating the cake until this evening. It looks delicious, just kind of flat. Any ideas?

    Reply
    • [email protected] says

      March 30, 2014 at 2:43 pm

      I am wondering if they didn’t rise…was your baking soda/powder fresh? That has a huge effect on how well things will rise. I hope it still tasted delicious!

      Reply
      • nancy haddon says

        March 30, 2014 at 5:15 pm

        Thanks for getting back to me. I remembered Laura once saying that if you don’t grind your own flour, it can be heavier so don’t use quite as much. I use King Arthur’s White Whole Wheat Flour because I don’t have a mill. and so I tried the cake again, using a little less flour, and success! It was delicious with the frosting, and a great feeling to have chocolate cake to feed my family that I didn’t have to cringe over the ingredients! :)

        Reply
        • [email protected] says

          March 30, 2014 at 7:57 pm

          Oh good! I am so glad it worked out for you!

          Reply
  91. Hannah VW says

    April 17, 2014 at 9:44 pm

    We added a tsp. of peppermint extract and a few chopped fresh mint leaves. It was good enough to eat without frosting :).

    Reply
  92. Rebekah says

    October 18, 2017 at 2:54 pm

    I just found this recipe. I have taken to grinding my own flour, but am having a hard time finding right recipe for fresh ground flour. Is this one for the whole wheat you find in the store or for fresh ground?

    Thanks so much!

    Reply
    • Laura says

      October 23, 2017 at 4:18 pm

      I use freshly ground flour for this, but I would imagine store-bought whole white wheat flour should work fine!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


Join Our Community!

 Facebook Twitter RSS E-mail Instagram Pinterest

Popular Posts

~ Will All of the Real Moms Please Stand Up?
~ Easy! Stir-and-Pour Whole Wheat Bread
~ How to Make Gatorade
~ 31 Real Food Breakfast Ideas
~ Dear Teenage Girls...
~ When Mom Takes a Step Back
~ The Inexpensive Health Insurance We Love!
~ Let's Talk Real Food Grocery Budgets

Check out our latest posts!

  • Simple Bran Muffin Recipe
  • Easy Meatballs with Sweet Sauce (Freezer Friendly)
  • How to Make Uncrustables
  • The Easiest No-Bake Cheescake
  • Do I Still Buy Organic Food?
Home  ~  Simple Meals  ~  Club Membership  ~  Shop  ~  Privacy Policy  ~  Disclosure  ~ Contact

Copyright © 2023 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in