You will need an 8-inch round cake tin (not spring-form) or an 8-inch cast iron skillet.
I don’t believe in substitutions in desserts. I’d rather eat less of something really good. Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t eat the whole thing!
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier cake.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.