Yes, you heard it right-A cake with multigrain flour/health mix/sathumaavu that too 100% eggless.I was never so thrilled and excited so far even when I had cooked first and posted my first recipe. Buying an OTG was a long pending one and I was the sole reason for dragging it. I was so sceptical about its usage and worth of the purchase.If you are a beginner in healthy baking please read this guide.


I was constantly doubting in many aspects and finally, we bought this two weeks back. It is a 24 L Morphy Richards OTG. I have been reading and learning a lot of baking basics, tips and recipes since then. Ask my friends and you would know how much I had nagged them 😉

With some beforehand experience of making cakes in the pressure cooker and as a result of reading a lot from the web, FB groups and books I finally roughly drafted this recipe. The major reference comes from here and FB group OVENDERFUL  MOM BAKERS COMMUNITY. I was so sure of baking it healthy without using maida/refined flour/all purpose flour.

I have tried cakes with wheat and all millet flours in the pressure cooker. Some turned great and few turned out to be a disaster. So with all learnings, I gathered all the courage to experiment with my OTG.I was so very excited when I tried this and had my finger crossed to check the outcome.

Thanks to all the wonderful friends who helped me by answering my queries and sharing their tips.I am a very beginning stage of baking and I am trying my best to put in all pointers in this post.I shall keep on improving. Do write to me about your tips/suggestions. Here goes the recipe of my trial in my OTG.(Pardon me if I have not done the best)
multigrain cashew carrot cake




  • Sathu Maavu/Health Mix-1/2 cup(125 gms)
  • Whole Wheat Flour-1/2 cup(125 gms)
  • Sugar/Jaggery powdered-3/4 cup
  • Kesar Badam Mix-1 tbsp
  • Baking powder-1/2 tsp
  • Baking Soda-1/2 tsp
  • Carrot-3/4 cup(grated)
  • Salt-A pinch(Optional)



  • Curd or Yogurt-1/2 cup
  • Oil-Slightly less than 1/2 cup(three fourth of a half cup)
  • Milk-3 tbsp
  • Yellow food colour-5 drops
  • Vanilla Essence-1/4 tsp
  • Butter-To grease the pan



1.Measure and Keep all the ingredients ready.

multigrain cashew carrot cake

2.Powder the sugar.Chop the cashews.

3.In a wide bottomed bowl add whole wheat flour,multi grain flour, baking soda, baking powder, Kesar badam mix, powdered sugar and salt.(Dry ingredients).I missed adding salt and added along with the wet ingredients only.

multigrain cashew carrot cake

4. Mix them and sieve it well. Set them aside.

5. In another bowl mix curd, oil, milk, food colour(optional), vanilla essence and whisk/beat them well. (Wet ingredients)

multigrain cashew carrot cake

6.Preheat OTG for 10 minutes to 250 degrees C.

multigrain cashew carrot cake

7.Grease the pan with butter.

8. To the wet ingredients add carrot and blend it well.

multigrain cashew carrot cake

9. Now add the dry ingredients to the wet mixture and mix well.

10. Blend until you reach the cake batter consistency.

multigrain cashew carrot cake

11. Spread the batter evenly in the pan and top it with cashews.

12. Place the baking pan in the OTG and bake for 30 minutes at 185 degrees C.

multigrain cashew carrot cake

Please find the OTG knob settings:

multigrain carrot cashew cake

13.When the OTG gets switched off check if it was done perfectly using a toothpick.

multigrain cashew carrot cake

14. Take the cake pan out of the OTG (IF toothpick comes out clean) and place it on a wet cloth/towel for 15 minutes.

multigrain cashew carrot cake

14. A super moist, mildly sweet, healthy eggless homemade cake with crunchy cashew topping is ready.

multigrain cashew carrot cake


I have used homemade sathumaavu, homemade whole wheat flour and homemade kesar badam mix.

The softness and density depend on the ingredients used to prepare homemade cerelac/sathu maavu / health mix. I used the usual homemade flour which I use daily for porridge. The cake was extremely soft and moist. I expected it to be dense as I skipped maida/APF. But to my surprise, it just melted in the mouth.

You can use powdered palm sugar or brown sugar instead of white sugar to make it 100% healthy. As this was my first trial in my OTG I was slightly scared to experiment with my previous trials in  PC.

The colour might differ due to lighting effects.

I added a few drops of yellow food colour thinking that it would help in overcoming the brownish tint which whole wheat(Red Samba Wheat) & health mix flour would create. But honestly, it didn’t help.

You can replace the carrot with beetroot and vanilla essence with rose essence too.

You can also slightly fry the carrots in a few drops of ghee and add.

Ensure the curd/ yoghurt is fresh and not sour.

You can use walnuts or chopped badams instead of cashews.

Wait for at least an hour before slicing the cake.

Go through the manual to fix the preheat temperature and timings. My OTG suggested preheating at 250 degrees   C for 10 minutes.

The timing might vary from 25-40 minutes depending on the oven used and tray used. Have a check using a toothpick after 25 minutes.

I used Rolex brand baking pan measuring 19 cm*4.8 cm(heart-shaped). The quantity specified was exactly perfect enough to hold the cake after baking.

Using a wet cloth to wrap the tray after taking out of OTG helps in getting the cake out clean and perfect.

Dip the knife in hot water to slice the cake perfectly.

Sieving the dry ingredients is a major step which prevents disasters.

I used olive oil.You can use gingelly oil or refined oil too.

It stays good for 3 days at room temperature(I guess, I have one or two pieces left.I made it the day before yesterday(7-9-2016)

Be generous in using butter to grease the pan.

The same cake can be made in a pressure cooker.Please check the steps in my wholegrain cake and oats banana cake recipes

multigrain cashew carrot cake

This can be offered to babies above one year(milk & sugar, salt should be avoided for babies below one year)

Please have a word with your doctor before introducing any new food to babies.

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