Heather, thanks for connecting here. I LOVE these cakes! While I've never tried making them 100% whole wheat, I think using our white whole wheat flour would be a fine substitute. I don't believe you'd need to add any extra leavener (since they're pretty flat anyway and don't need to rise much), but it wouldn't hurt to add just that small amount, 1/4 teaspoon. Good luck — hope you and your son enjoy these. Pobi hapus! PJH

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