whole foods chantilly cake recipe
The Best whole foods chantilly cake recipe
I love that it’s made with whole foods—no refined sugars, no artificial flavors—so it’s a guilt-free indulgence. It’s great for special occasions, like a birthday cake or a brunch spread, but it also works well for everyday dessert because it’s not too heavy. Plus, the fruit adds natural moisture and a burst of flavor that makes it feel lighter than traditional cakes. It’s the kind of recipe that feels like a little celebration every time I serve it.
Whole Foods Chantilly Cake
A lighter, whole-grain twist on classic chantilly cake, featuring a tender crumb and a creamy, airy sauce made with whole foods ingredients. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsweetened applesauce
- ½ cup unsweetened almond milk
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp unsweetened applesauce
👨🍳Directions
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1
Preheat oven to 350°F. Line an 8-inch round cake pan with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Stir in applesauce, almond milk, egg, vanilla, and sugar until smooth. -
3
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. -
4
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
5
For the chantilly sauce, whip heavy cream, powdered sugar, vanilla, and applesauce together until soft peaks form. -
6
Spread the cooled cake with the chantilly sauce and decorate with additional whipped cream and fresh berries if desired.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Stand mixer or hand mixer
- Piping bag with a star tip
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Whole Foods Chantilly Cake Works
❓ Frequently Asked Questions About Whole Foods Chantilly Cake
1. What are the best whole foods substitutions for traditional powdered sugar in this chantilly cream?
Use a homemade whole-food sugar substitute like raw cane sugar or coconut sugar for a similar texture and sweetness. If you prefer a lighter option, blend 1 cup of unsweetened almond milk with 1 tablespoon of vanilla extract and 1 tablespoon of maple syrup to mimic powdered sugar’s binding effect.
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2. Can I make this chantilly cream ahead of time?
Yes, you can prepare the chantilly cream up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, gently whip it again until it reaches your desired consistency. Avoid overwhipping to prevent it from becoming too thick.
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3. What’s the ideal temperature for chilling the cake before assembling?
Chill the cake layers for at least 15 minutes at room temperature, then refrigerate for 30 minutes to 1 hour. This helps the frosting set properly and prevents it from melting or sliding off during assembly. If you’re in a warm kitchen, chilling for longer may be necessary.
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4. How can I ensure the chantilly cream stays fluffy without using heavy cream?
For a lighter chantilly, blend 1 cup of coconut milk (full-fat, chilled overnight) with 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Whip until light and fluffy, then fold in ½ cup of whipped coconut cream for stability.
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5. Can I use this recipe for a gluten-free or nut-free version?
Yes, swap the cake batter for a gluten-free whole-grain flour blend (like almond or oat flour) and ensure your vanilla extract is nut-free. For the chantilly, use coconut cream or dairy-free whipped cream (like Silken Vegan Cream Cheese) and adjust sweetness with maple syrup or agave.
