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Exquisite Chocolate Cake With Whole Wheat Flour Recipe


This week’s Integralisimo recipe is this incredible chocolate cake with whole wheat flour, with no butter and incredible moisture. Ideal to fill or eat without, since its chocolate flavor makes it totally irresistible. You will see how easy and simple it is to prepare this magnificent recipe in its whole grain version. Cheer up!

Let’s talk about the recipe:

As the title says, this is a cake and not a sponge cake. For this reason, other ingredients are used for its preparation. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.

About the ingredients:

At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

This is a recipe which you can choose between milk, non-dairy milk or just water. Similarly, you have the option of using a mixture of them, that is, half and half. Consequently, depending on what you decide to use to make this recipe, it can significantly change its final flavor.

About bitter cocoa:

The chocolate flavor is provided exclusively by bitter cocoa. In fact, the final result will be affected by its quality, since it is proportional to the concentration of pure cocoa contained. However, you can replace it with cup chocolate (the one used for submarines), cocoa powder for chocolate, bitter or semi-sweet chocolate coating, etc.

For a correct exchange of ingredients, either in this or any recipe, it is necessary to observe that specific ingredient for a moment. For example, if you swap bitter cocoa for a chocolate cup, it likely contains sugar, as well as a lower cocoa concentration. That is why it would be convenient to add a little more chocolate and reduce the sugar recipe.

In the same way, the way of integrating it into the preparation will be taken into mind. As you can see in the recipe instructions, the cocoa dissolves in hot milk. And if you use chocolate coating, it melts at 45-50 degrees because otherwise it burns. So, here you have options: dissolve in water bath / microwave with come oil or milk, scratch it, etc.

About Cooking:

Lastly, this cake is baked at a medium low temperature 180 degrees / 356 Fahrenheit for 1 hour. This time I made discs, dividing the preparation into 3 molds of 20 cm each. Therefore, since the amount of mixture per mold was less, baking took approximately 20 minutes. Remember to adapt the cooking according to the type of oven, mold used and time required.

Do you have any doubt or suggestion? Post a comment at the end of this recipe 👇

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.

Chocolate Cake With Whole Wheat Flour Recipe
Integralisimo recipe.

Chocolate Cake With Whole Wheat Flour Recipe

Chocolate Cake With Whole Wheat Flour Recipe

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
  • Whole cane sugar 250 g / 8.82 oz / 1 ¼ cup
  • Bitter cocoa 80 g / 2.82 oz / ½ cup
  • Sunflower oil 120 ml / ½ cup / 8 tbsp
  • Baking powder 20 g / 0.70 oz / 4 tsp
  • Hot milk 500 ml / 2 cups
  • Vanilla essence 1 tbsp
  • Eggs 2
  • Salt 1 pinch (optional)
  • Baking soda 5 g / 1 tsp (optional)
  • White vinegar 5 ml / 1 tbsp


  1. Butter and flour a 20 cm cake pan. Place a parchment paper disk in the bottom (optional). Torta Integral De Chocolate
  2. In a bowl, sift and mix whole wheat flour, baking powder, a pinch of salt, and baking soda (optional). Reserve. Torta Integral De Chocolate
  3. In another bowl, dissolve the cocoa in hot milk. Add the sunflower oil and white vinegar. Mix. Torta Integral De Chocolate Torta Integral De Chocolate
  4. Separately, beat the eggs with whole cane sugar until the mixture clears. Add vanilla essence. Mix. Torta Integral De ChocolateTorta Integral De Chocolate
  5. Combine both liquid mixtures. Beat for a few minutes.
  6. Add the dry ones to the liquid mixture in batches. Mix. Torta Integral De Chocolate Torta Integral De Chocolate
  7. Pour the preparation into the cake mold.Torta Integral De Chocolate
  8. Bake in a preheated oven at 180 °C / 356 °F for approximately 1 hour, or when a toothpick inserted comes out dry. Cool and unmold. Torta Integral De Chocolate Torta Integral De Chocolate


  • Mold size used: 20 cm.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
  • Butter, margarine, coconut oil, or any other type of cooking oil can be used.
  • Replacing sunflower oil with butter: 150 g / 5.29 oz / 6 tbsp.
  • Use good quality bitter cocoa.
  • Whole cane sugar provides more moisture than refined sugar, so I recommend not replacing it.
  • Milk can be replaced by water or vegetable milk. Final texture should be considered.
  • Whole wheat flour, depending on its brand, can absorb more or less amount of liquid. Be sure to incorporate gradually. Be sure to incorporate liquids gradually.

Equivalences English measuring cups:

1 Cup ¾ Cup ½ Cup ⅓ Cup ¼ Cup
250 ml 190 ml 125 ml 80 ml 60 ml

Equivalences measuring spoons:

1 Tbsp ½ Tbsp 1 Tsp ½ Tsp ¼ Tsp
15 ml 7.5 ml 5 ml 2.5 ml 1.25 ml

Approximate values equivalent to 100 grams of sugar:


* Adjust to proportion the other ingredients

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