Just in time for Easter or just to celebrate the new Spring season, this simple “yellow” cake is light and moist and makes for a lovely dessert! You can “dress it up” with lots of fresh berries, or other fresh diced fruit or just serve it simply with a little drizzle of my homemade Chocolate Fudge Sauce. Either way, I have given it the Cuisinicity touch and made it healthier than the conventional ones out there–lower in sugar, higher in fiber, healthy monounsaturated fats–and of course I kept it SCRUMPTIOUS!
Yellow Cake
Servings 10
Ingredients
- Dry Ingredients:
- 1 cup whole white wheat flour
- 1 cup semolina flour
- 1/2 cup almond flour
- 1 1/2 Tsp baking powder
- "Wet" Ingredients:
- 3 large eggs organic, cage-free
- 2/3 cup sugar
- 2 tsp rhum or pure vanilla extract
- 1/2 cup organic expeller pressed canola oil
- 2/3 cup skim milk organic
Instructions
- Preheat the one 350 F, grease and flour a bundt baking pan.
- Place all the "wet ingredients" except the milk in the bowl of an electric mixer and beat well until smooth.
- Add all the dry ingredients and beat well again, then pour the milk slowly into the batter as you continue to beat it.
- Pour the batter into the prepared bundt baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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