Healthy Dessert Idea | Black Sesame Whole Wheat Pound Cake

Nourishing Dessert | Black Sesame Whole Wheat Pound Cake

As the weather cools down, nothing feels cozier than a slice of wholesome, nourishing cake fresh from the oven. 

This Black Sesame Whole Wheat Pound Cake is the ultimate guilt-free treat no sugar, no oil, yet rich, nutty, and perfectly moist.

It’s simple to make just mix everything in one bowl, bake, and enjoy! Great for breakfast, tea time, or a post-workout snack. High in fiber, full of healthy fats, and with the comforting aroma of roasted sesame, it’s the perfect balance of nutrient and indulgence

Nourishing Dessert | Black Sesame Whole Wheat Pound Cake

Ingredients (for 19.5 × 9.5 × 5 cm mold)

• 120g low-fat milk
• 2 eggs
• 100g whole wheat flour
• 30g black sesame powder
• 50g mixed nuts or dried fruits
• 25g sugar substitute (or honey if preferred)
• 5g baking powder
• 1g bamboo charcoal powder (optional, for deeper color)

Calories: approx. 233 kcal per 100g

Instructions

1. Mix the wet ingredients:
   In a large bowl, whisk together eggs and milk until smooth. Add sugar substitute and mix well.
2. Add the dry ingredients:
   Sift in whole wheat flour, black sesame powder, baking powder, and bamboo charcoal powder. Stir until just combined — don’t overmix.
3. Add nuts & fruits:
   Fold in your favorite nuts or dried fruits (like walnuts, almonds, cranberries, or raisins) for extra crunch and flavor.
4. Pour into mold:
   Line your mold with parchment paper, pour in the batter, and smooth the surface.
5. Bake it up!
   
   • Oven: 190°C for about 30 minutes
   • Air fryer: 160°C for about 20 minutes
   (Check doneness with a toothpick — it should come out clean.)
6. Cool & Serve:
   Let cool completely before slicing. The cake will be soft, fragrant, and just a little chewy — perfect with tea or black coffee.

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Q&A — Black Sesame Whole Wheat Pound Cake

Nourishing Dessert • Wholesome & Fragrant

Q1

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour, but the texture will be slightly lighter and less nutty. Whole wheat gives the cake a heartier, more wholesome flavor that pairs beautifully with black sesame.

Q2

What can I substitute for black sesame powder?

You can grind roasted black sesame seeds into a fine powder using a blender or food processor. Alternatively, try using almond flour or matcha powder for a different twist.

Q3

How can I make this cake sweeter without sugar?

You can use honey, maple syrup, or coconut sugar as a natural sweetener. Adjust the amount to your taste, but reduce the milk slightly if using liquid sweeteners to maintain the batter consistency.

Q4

Can I bake it in an air fryer instead of an oven?

Yes! Bake at 160°C for about 20 minutes. Cover the top with foil halfway through to prevent over-browning. Always check with a toothpick — if it comes out clean, it’s done.

Q5

How should I store the pound cake?

Let the cake cool completely, then wrap tightly in cling film or store in an airtight container. It keeps well at room temperature for 2 days or up to 5 days in the refrigerator. You can also freeze slices for longer storage.

Pro Tips

1. Toast the black sesame before grinding to enhance its aroma.
2. Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
3. Add a spoonful of Greek yogurt or nut butter on top for extra creaminess!

Warm, nourishing, and packed with natural flavor — this Black Sesame Whole Wheat Pound Cake is proof that healthy desserts can still taste amazing