Hi there! Thanks for reaching out.  Stone ground flours can act very similarly to whole wheat flours in that they may lend a different crumb or texture or density to your final bake.  We have tested cakes with varying percentages of whole wheat flour replacements and compiled a great blog with the results. I'll link to that here for your review: Cakes and Cupcakes We certainly believe it is ok to add some to cake recipes, but it may not be the best for ALL types of cakes (i.e. sponge cakes). 

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