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Whole Wheat Harvest Snack Cake
Serve this cake on its own as a satisfying lunchbox snack, or add scrumptious cream cheese frosting for an after-school treat.
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12
Servings
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15-30 min
Prep Time
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35-40 min
Cook Time
Ingredients
- 3/4 cup cake flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 2 tsp. cinnamon
- 3/4 cup Horizon Organic unsalted butter, melted
- 2 eggs
- 1/4 cup sugar
- 1/2 cup brown sugar or coconut sugar
- 3/4 cup unsweetened applesauce
- 1 tsp. freshly grated orange zest
- 1 cup coarsely shredded zucchini
- 1 cup finely diced walnuts, lightly toasted
Cream Cheese Frosting (optional)
- 1/4 cup Horizon Organic unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2/3 cup powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsp. freshly squeezed orange juice
Preparation
- Preheat the oven to 350 degrees.
- Butter a 9-inch square baking pan, then dust with flour.
- Sift the cake flour, whole wheat flour, baking powder, salt and cinnamon into a spacious bowl and whisk to blend.
- In a separate bowl, whisk together the melted butter, eggs, sugar, brown sugar, applesauce and orange zest.
- Add the wet ingredients to the dry and stir to blend.
- Finally, stir in the shredded zucchini and walnuts.
- Spread the mixture in the prepared pan and bake in the preheated oven for 35 to 40 minutes or until the cake feels firm and springy on top and a toothpick inserted in the center comes out clean. Cool thoroughly before slicing or frosting.
- To prepare the frosting, beat the cream cheese and butter with an electric mixer until fluffy.
- Add the powdered sugar and beat until smooth, scraping the bowl as needed.
- Blend in the vanilla extract and orange juice. Spread over the top of the cooled cake.
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