You can feel good about eating this whole wheat chiffon cake! This chocolate chiffon cake is baked with whole wheat flour and raw sugar. Whipped egg whites keep it fluffy.

Whole wheat + cake. It sounds strange, but if you’re looking to add more whole grains to your diet, you can totally do that and have your cake too!

This whole wheat chiffon cake is easy to make and is so good with just a dollop of whipped cream.

Whole Wheat Chocolate Chiffon Cake with fork

Can you make cake with whole wheat flour?

Yes! You’ll find cake recipes here and there that call for whole wheat flour. Just like this one!

If you have a special cake recipe that you’d like to substitute all purpose flour with whole wheat flour, it can get a little tricky.

According to wholegrainscouncil.org, you can usually substitute about ½ of the flour in a recipe for whole grain flour and not have any problems. If you swap out more than that, your cake will need more moisture since whole grains absorb more liquid than all purpose flour.

In general, plan for 2 teaspoons more of liquid per cup of whole grain when making a swap.

Does whole wheat flour taste different than all purpose flour?

This cake will have an earthier, nuttier flavor than other cakes with all purpose flour. Please know that before you make it, it will taste different! If you are used to whole wheat flour, you shouldn’t have a problem with it. It’s still sweet and delicious.

What is a chiffon cake?

A chiffon cake is generally a light cake, similar to an angel food cake in texture, but with egg yolks and oil.

With chiffon cakes, you generally whip the egg whites separately until they are light, fluffy and can hold peaks. Then this gets folded into the cake batter last, right before baking.

Because this cake is made with whole wheat flour, it is a little bit heavier than traditional chiffon cakes.

How to Make Whole Wheat Chiffon Cake

There are two initial steps to making this cake: mixing the chocolate and whipping the egg whites.

Stir together the cocoa and boiling water until smooth. Set it aside to cool.
Place the egg whites only in the bowl of a stand mixer. (Keep the egg yolks to add later.) Add the cream of tartar. Beat on high speed until the egg whites are stiff and can hold peaks.

**The key to whipping egg whites is to make sure there is no trace of grease or oil in the bowl or on the beater. If there is, they won’t create the fluffy texture. Rub down the bowl and beater with a paper towel and white vinegar before using it.

Make the Cake

Blend together the flour, sugar, salt, baking powder and baking soda.
Make a well in the flour mixture and add the oil, egg yolks, cocoa mixture and vanilla. Beat until the mixture is smooth and creamy.

Using a rubber bowl scraper, add the whipped egg whites and fold together very gently until it is just blended.

Pour the batter into an ungreased 10″ tube pan. Bake at 325º Fahrenheit for 50-55 minutes or until the top springs back when you touch it.

Do you grease a tube pan for chiffon cake?

No. Do not grease the chiffon cake pan. You want the cake to “climb” the sides of the pan as it bakes creating that characteristically light texture. If you use grease it won’t climb and won’t be as fluffy.

Do I have to cool a chiffon cake upside down?

Yes! A chiffon cake needs to cool upside down so that it stays fluffy and tall.

Immediately turn the cake upside down, resting the edges of the cake pan on 3 glasses of the same height.
Allow the cake to completely cool upside down.

Can you use a normal cake pan instead of a tube cake pan?

Yes! You can bake this cake in a 9×13 cake pan or two 9″ round cake pans. Watch the baking time because it will be different. The top of the cake should spring back when you touch it.

Other Tube Pan Cakes