Try as you might to live as healthfully as possible, sometimes sweets are a necessity. Birthdays, holidays, graduations, promotions and other celebrations just would not be the same without cakes. The sweet, frosted delights mark many happy benchmarks in life. You may wonder how to make them more healthful. Substituting whole wheat flour for the standard white version is one way to make your cakes more nutritious.
Reason for Substitution
Whole wheat flour is healthier than white flour for a number of reasons. It's higher in protein, which keeps you feeling fuller for longer periods of time. Whole wheat also contains more fiber, zinc, magnesium, chromium and vitamins E and B6, according to Vegetarian Times. It takes the body longer to break down and is less likely to produce the rise and fall of energy associated with white flour and white sugar products.
How to Substitute
To keep the cake from tasting too different from what you, your guests or family expect, try substituting half the white flour for whole wheat. According to Better Homes and Garden, replacing all the flour may produce a cake that does not rise as much as it should and one that tastes courser than traditional cakes.
Things to Consider
High-protein flours, such as whole-wheat, may produce harder and crustier finished products. This may work well in chewy recipes such as breads, rolls or pancakes but may make your cakes a little heavier than you are used to, according to FineCooking.com. In a sponge cake, angel food cake or vanilla cake, the color will be browner than traditional recipes as well.
Healthy Diet
There are a few ways to make cakes healthier, but no substitution make cake a health food. Save these sweet treats for special occasions and focus on lean proteins, veggies, fruits and whole grains to make up your day-to-day diet. Your family will likely appreciate these treats more if they don't have them every day.
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