Crazy Whole Wheat Spice Cake
Moist, flavorful, and irresistibly spiced, this Crazy Whole Wheat Spice Cake is the ultimate easy dessert that doesn’t skimp on wholesome goodness. Made with nutrient-rich whole wheat flour, this one-bowl recipe is a breeze to prepare, requiring no eggs or dairy, making it naturally vegan. Bursting with aromatic spices like cinnamon, ginger, nutmeg, and cloves, it delivers cozy fall flavors in every bite. A splash of apple cider vinegar ensures an ultra-tender crumb, while optional mix-ins like raisins and walnuts add delightful texture. Perfect for weeknight baking or special occasions, this cake can be enjoyed plain, dusted with powdered sugar, or topped with cream cheese frosting for an indulgent treat. Ready in just 15 minutes of prep time and baked to perfection in 35, it’s a no-fuss, crowd-pleasing dessert everyone will adore.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 1 cup Water
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the whole wheat flour, brown sugar, granulated sugar, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk together until well blended.
Make three small wells in the dry mixture. In one well, pour the vegetable oil. In the second well, add the apple cider vinegar. In the third well, pour the vanilla extract.
Pour the 1 cup of water over the entire mixture and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
If using raisins and/or chopped walnuts, fold them into the batter.
Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Optionally, dust the cooled cake with powdered sugar or frost it with cream cheese icing for added sweetness.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 499.6 g | 182% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 296.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
