Whole Wheat Raspberry Cake

Excellent whole wheat cake. I used all organic ingredients; made no subs. However, when i had followed all the steps, it was somewhat dry and crumbly. Not sure why, but I am not a baker by any means, so it must have been some kind of error on my part, but I could not pour what was in the bowl into the pan as the directions were stating. So I added a bit of milk until it looked "pourable" and then threw it in the oven. My 4 yr old daughter loved it as did everyone else that had some. It was gone when I got home. I got one piece, so I will make this again. The flavor was excellent. I actually cut the sugar back to 1/2c but the blueberries give such great flavor it was not missed. Thanks for sharing. A very unique and delicious cake.

Awesome!!! I am a teacher and needed something to bake for a bake sale. I wanted to make something more interesting that the usual choc. chip cookie or brownie. I substituted raspberry fat free yogurt. I reduced the cloves to 1/2 tsp. For ease of sale, I made cupcakes. The recipe made 12 full size cupcakes and 12 mini cupcakes. I sprinkled powdered sugar over them instead of making frosting. These were wonderful! I am sure they will sell quickly tomorrow.

Delicious recipe. I am a health geek so I used rapeseed oil instead of butter and xylitol instead of sugar. Filling was with fat free cream cheese and blackcurrant jam. Thanks so much for the recipe..wholemeal cakes are yummy.

Just all whole wheat in a cake does not do it for us..............maybe half the next time and also less sugar. Sorry...........................different people and different tastes. Tasted too much like a bran muffin.

We made it for my birthday and thank goodness we had a back up. It taste like a very seedy bran muffin dipped in coffee.