It’s nice to get back to baking’s origins using full, natural ingredients in an era where processed meals rule the grocery store aisles. This philosophy is embodied in a whole foods cake recipe, which provides nourishment for the body and soul in addition to being a delectable treat. Let’s explore the fundamentals of whole foods baking and learn how to make a cake that is healthy yet still decadent.

Whole foods cakes are unprocessed and yet contain all of their inherent nutrients. Whole foods are a healthier option for baking since they are higher in fiber, vitamins, and minerals than refined components like white flour and sugar. You may improve the taste and texture of your food cake while also increasing its nutritional content by adding whole foods to the recipe.


assemble the following essential components before starting your whole foods baking journey:

  • Whole Grain Flour: For extra nutrition, use whole wheat flour or substitutes like almond or coconut flour.
  • Natural Sweeteners: For a naturally sweet taste, try honey, maple syrup, or dates in place of refined sugar.
  • Healthy Fats: To add moisture and richness to your cake, use nut butter, coconut oil, or avocado oil.
  • Fresh Vegetables: For taste, moisture, and nutrients, add fruits and vegetables like zucchini, carrots, and bananas.
  • Nuts and Seeds: Chopped nuts and seeds, such as walnuts, almonds, or chia seeds, add crunch and nutrients.

Baking Instructions

  1. Preparation: Turn on the oven to preheat and grease or line your baking pans with parchment paper.
  2. Mixing: Put your wet and dry ingredients into a big bowl and mix them together. Stir until thoroughly blended; do not overmix in order to preserve a soft consistency.
  3. Baking: Evenly spread the batter into the pans you have ready and smooth the top. A toothpick put into the centre should come out clean after baking in the preheated oven.
  4. Cooling: After letting the cakes cool in the pans for a few minutes, move them to a wire rack to finish cooling.

Decorating Tips

The Perfect Whole Foods Cake Recipe
  • Simple Frosting: Use Greek yogurt, cream cheese, or coconut cream that has been slightly sweetened with maple syrup or honey to make a simple frosting.
  • Fresh Fruit: To add a pop of color and flavor to your cake, decorate it with fresh berries, sliced kiwi, or citrus zest.
  • Nutty Crunch: For more texture and nutrition, top your frosting with chopped nuts or seeds.
  • Edible Flowers: For a whimsical touch, add edible flowers to your cake, such as pansies, lavender, or rose petals.


  • Chocolate Delight: For a rich chocolate treat, mix in some cocoa powder and dark chocolate chips with your dough.
  • Zest from Lemon or Orange: For a cool citrus flavour, add the zest of lemon or orange to your batter.
  • Spiced Sensation: To create a warm, fragrant flavor profile, infuse your cake with warm spices like ginger, nutmeg, or cinnamon.

How to make Whole Foods’ Berry Chantilly Cake at home

But when it comes to food, the history of some recipes, dishes, or customs may be hazy or entirely lost to time. (While looking up the history of the phrase “trinity,” which refers to celery, bell pepper, and onions, I was reminded of this.)

Nevertheless, the Whole Foods Berry Chantilly confection, a particularly well-liked confection in New Orleans, defies that assertion.

“Everyone puts their own little twist on it,” she said, adding that the cake has become a phenomenon in the South, turning up in bakeries and other grocery stores. That is the wonderful thing about food. Everyone adds their unique touch to it.”

Conrad has no problem with other bakers making modifications to her cake. She stated that recipes should not be trademarked or protected as intellectual property.

It’s awesome. I think I’ve made a significant difference,” Conrad remarked. She feels privileged that the cake is so well-liked that it is the focal point of significant life occasions.

Bywater Bakery Berry Chantilly Cake

Makes 1 cake


  • 1/2 cup each: whole strawberries; raspberries; blueberries; blackberries

Cake Recipe Ingredients

Makes 1 8-inch round

  • 1/8 ounce salt
  • 11 ounces sugar
  • 12 ounces milk
  • 8 ounces butter
  • 1-1/2 ounces cornstarch
  • 1/2 ounce baking powder
  • 15 ounces all-purpose flour
  • 7 ounces egg whites, about 7 egg whites
  • 1/2 teaspoon almond extract, or to taste


The Perfect Whole Foods Cake Recipe
  • Set the oven’s temperature to 350.
  • In a large bowl, mix flour, cornflour, baking powder, and salt.
  • Mix butter and sugar in a mixing bowl. Beat till light and fluffy.
  • Egg whites should be added gradually and well combined using a mixer set to low to medium speed.
  • Mix on medium speed, adding milk little by little until well combined.
  • To taste, add almond flavoring.
  • Add the dry ingredients to the wet components in the bowl gradually, incorporating each piece completely by adding about 1/3 at a time.
  • Apply cooking spray to an 8-inch cake pan that is 2-inches deep or deeper. Next, position a circle of parchment paper onto the lower surface. Lightly mist parchment.
  • Fill cake pan with batter.
  • For 25 to 30 minutes, bake the cake. When lightly touched, the cake should spring back and have a barely browned top.
  • Allow cake to cool completely before assembling.

Chantilly icing

Makes enough for a two- or three-layer 8-inch round cake


  • 1 pound mascarpone
  • 1 pound cream cheese
  • 1 pound powdered sugar
  • 2 pounds (or 1 quart) heavy cream
  • 1/2 teaspoon almond extract, or to taste


  • Whether using a hand mixer or a standing mixer, cool the mixing bowl in the refrigerator. Until they are needed, keep all ingredients refrigerated in the refrigerator.
  • Install a paddle on a stand mixer if you’re using one. Once the bowl is cold, add the cream cheese and powdered sugar, stirring until thoroughly combined and no lumps remain.
  • Scrape down the bowl’s sides.
  • Mascarpone should be added and thoroughly mixed. Scrape down the bowl’s sides.
  • Gradually incorporate the whipping cream on low speed, pausing sometimes to scrape down the sides of the bowl, until all of it is added.
  • Put in some almond extract.
  • Attach the whisk attachment to the mixer. At this time, the mixture will be quite loose.
  • Beat the mixture at a medium-high speed until the cream starts to form ribbons.
  • Set mixer to high and mix just until icing has the consistency of mousse or whipped cream, paying close attention to detail. Avoid whipping too much. Using a spoon or spatula, the mixture should form peaks.
  • Retain cold until required for usage.


  • In this recipe, two parts heavy cream are combined with equal parts mascarpone, cream cheese, and powdered sugar. As long as these ratios are followed, Conrad noted, the formula may easily be modified to yield a bigger quantity.

Simple syrup

Makes 1/2 cup


  • 1/2 cup sugar
  • 1/2 cup hot water


  • Mix sugar and water over a low heat.
  • Stir until all of the sugar has dissolved.
  • Keep refrigerated in an airtight container.


Equal parts water and sugar are combined to make simple syrup, with the sugar dissolved in the water. Having it on hand is highly recommended for usage in tea, coffee, and recipes. Feel free to flavour the simple syrup for this cake with a small amount of almond, lemon, or orange extract.


  1. Remove the leaves and stems from strawberries and clean the berries.
  2. After thorough draining, set away.
  3. Divide the cake layer into three sections.
  4. Lay one layer of cake, top side down, so that the sliced side is visible.
  5. To moisten, sprinkle with simple syrup. (Avoid dousing).
  6. Spread a substantial amount of icing until it is around the same height or thickness as the cake layer using an offset spatula (this works best).
  7. Berries should be properly distributed over the Chantilly cream, covering the entire surface and extending all the way to the cake layer’s edge.
  8. Place a second cake layer on top of the first, exposing the sliced side. Then, repeat the process with the berries, thick layer of Chantilly cream, and simple syrup.
  9. Place the last layer of cake on top, exposing the sliced side. Add a little simple syrup on top.
  10. Spread Chantilly cream over the entire cake. Apply a single coat, often known as the crumb coat, to cover the entire cake. Next, return and garnish with additional Chantilly cream. (Conrad pipes up the sides using a pastry bag with a leaf-shaped tip; you can decide if you want the cake to seem smooth or fluttery.)
  11. Garnish the top with fresh berries.
  12. Before serving, refrigerate for a minimum of six hours or, better yet, overnight.

Whole Foods Cake Recipe


In a whole foods cake recipe, can I use all-purpose flour in place of whole wheat flour?

Yes, you can use all-purpose flour in place of whole wheat flour, but remember that whole wheat flour is healthier because it has more minerals and fibre.

How can I bake a whole foods cake that is vegan?

Simply swap out dairy and eggs for plant-based substitutes like flax eggs, almond milk, or coconut yoghurt to create a vegan whole foods cake.

Does whole foods cake freeze well for later use?

Absolutely, you can freeze whole foods cake to eat at a later time. For up to three months, store it in the freezer in an airtight container after carefully wrapping it in plastic wrap or aluminium foil.


In summary, making a whole foods cake is a healthful as well as delightful project. You may make a cake that nourishes the body and the soul by using ingredients that are high in nutrients and using mindful baking techniques. Why then wait? Get your cooking hat on, heat up the oven, and set out on a delicious and fulfilling culinary journey. Cheers to your baking!

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