Okay, I have to put out a ‘disclaimer’ with this one – or maybe it’s a confession…here goes…..I…am not….a food purist. GASP!
No really, I’m not. I truly enjoy and believe in the benefits of freshly milled whole grains, but if I were to be die-hard dead set on being a purist with them, there are some things that just would not get eaten. Cake (in our house) is one of these items.
So, that being said, I do use some organic flour IN ADDITION to the wonderful fresh-milled soft white wheat that I get from my Wondermill. I figure a cake with half to three fourths of whole grain in it is better for us than the boxed mix.
I mean, Oh My! Just look at that list of “in-creep-ients”!! <– Yep. That is my very poor play on the word “ingredients”. (: So this recipe has to be better for you in comparison!
Also, to be beneficial at all, the food must be tasty enough to actually get eaten – thus my partial ‘dead flour’ allowance. It aids the texture and the familiar feel of cake.
Most CERTAINLY you can make a 100% Freshly Milled Whole Soft Wheat Cake…really you can…and it will be good and good for you – but the cake-lover in your home may not be as pleased with the texture.
Again, take this recipe and tweak it. Please do Play with your food!!
After this recipe, I’m going to post the FULL recipe that goes with the cake pictured. My ‘Sock-it-to-me Coffee Cake’… so look for that one to use this Healthier, Home-made Yellow Cake Mix.
Healthier, Home-made Yellow Cake Mix
- 1 to 1 1/2 Cups Freshly Milled Soft White Wheat
- ½ to 1 Cup of Organic Cake Flour
Play with the amounts of each to your family’s tastes – total should equal 2 Cups of combined flours.
- 1 ½ Cups Organic Evaporated Cane Crystals (Natural Unbleached Sugar)
- ¼ Cups Powdered Milk
- 3 ½ teaspoons Aluminum Free Baking Powder
- 1 teaspoon of Sea Salt
- 1 teaspoon of Organic Vanilla Extract
- ¼ Cup Coconut Oil or other light oil in Liquid State
Combine all items except the vanilla in a food processor with the S blade in place. Secure the lid. While spinning slowly drizzle in the vanilla and liquid coconut oil until incorporated fully.
This will keep in the fridge in a zip lock bag or air-tight container for 2 weeks to be used like a regular Yellow Cake Mix!
You may use this recipe of the mix in any and all recipes that call for a yellow boxed cake mix. Use it dry or to make the entire cake. Just compare our ingredient list to what is on the box, and I think you’ll feel much better about using YOURS rather than ‘theirs’.
Time to make a Cake!
Preheat your oven to 350 for metal or glass pans or to 325 for dark or coated pans. Take out your home-made cake mix and pour all contents into a large bowl.
Finish the Cake Ingredients:
- 3 Eggs
- ¼ Cup of a light oil of your choosing (Canola, Safflower, Grapeseed, etc)
- 1 ¼ to 1 ½ Cups of Water
Combine eggs, oil and 1 Cup of the water into each other first. Then pour that into the dry mix and combine…add the extra water as needed.
Beat on medium speed for 2 minutes.
Batter should resemble a very thick milkshake!
Pour into greased and floured cake pans and bake as a usual boxed mix.
- 2 – 8 inch Round Pans = 33 – 36 minutes*
- 2 – 9 inch Round Pans = 28 – 31 minutes*
- 13 x 9 inch Sheet Pan = 32 – 35 minutes*
- Regular Bundt Cake = 38 – 43 minutes*
- 24 Cupcakes = 18 – 21 minutes*
*Add 3-5 minutes to bake time for dark or coated pans.
Cake is done when toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 15 minutes.
Cool completely before frosting.
She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.
Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.