Whole Wheat Cake:
Whole Wheat Cake-The little one is so fond of occasional treats of cookies and cakes. He wanted me to make something with tutti fruti on seeing the new eggless cake slices from Britannia. Hence I planned to make a similar cake and found this recipe.I just tweaked it a bit as per ingredient availability and with no white ingredients.I didn’t get a small bread loaf pan and various coloured tutti fruti.So I decided to make it a cake with added cashews and raisins.My next trial would be replicating the same after collecting all the required ingredients.This can be offered to babies above one year. And if you would like to make this cake in a pressure cooker you can refer my recipe of pressure cooker cake here.Have you observed that 99% of my recipes will not have any of the refined/processed/junk/white devil ingredients/?Yeah!That’s the total purpose behind my blog.
Some of the healthy baked goodies with no whites are here below for you to try
Eggless Whole Wheat Cake with nuts:
- Whole Wheat Flour-3/4 cup
- Palm sugar-1/2 cup(powdered &sieved)
- Baking Powder-1/2 tsp
- Curd-Less than 1/2 cup
- Oil-1/4 cup
- Baking Powder-1/2 tsp
- Baking Soda-1/4 tsp
- Tutti Fruti+Raisins+Cashews-less than 3/4 cup
Eggless whole wheat cake:
1.Measure all the ingredients and keep them ready.
2.Preheat the oven for 180 degrees for 10 minutes.
3.Grease a cake pan with butter.
4.In a sieve add all the dry ingredients and sieve them well for 3 times.
5.In a mixing bowl add curd and mix B.P and B.S and beat well.
6.Continue to beat until it turns frothy and now add oil and nuts/tutti fruti and mix well.
7.Now add the dry ingredients to the wet mixture and blend well.
8.Add this to the cake pan and bake for 40 minutes.Check if it is done after 30 minutes with a tooth pick(it would come clean when pricked) and the cake will leave the edges.
9.Slowly remove the cake pan from the tray ,place it on the wire rack and after cooling transfer and wrap it with a wet towel.
10.Slice them after an hour and relish.
Store the cake in an air tight container only after completely cooling the cake.
This stays good for 4 days at room temperature.
The cake is too soft and just melts in mouth.
I used home made whole wheat flour.Hence sieved only thrice.If you use store bought ones please sieve for atleast 6-8 times.Otherwise the cake might turn dense.
You can replace palm sugar with white/brown sugar.
The oven settings might change for different brands.So adjust the temperature and timings accordingly.
Please refer the images for the OTG setting.
The cake batter should be thick but flowing in nature.
The colour depends on the sugar used.
The edges were slightly crunchy because of palm sugar used(My wild guess).So keep a check from 30 minutes.
If you wish to make it in a pressure cooker please refer all steps in the below recipes.There are two variations of pressure cooking baking explained in these links
This can be offered to all babies above one year.
For babies below one year skip palm sugar.
Please have a word with your doctor before introducing any new food to babies.
Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or Pinterest or Instagram or join my exclusive women group here. You can also receive all my recipes in your mailbox by providing your mail id here. Do share this with your kith and kin. If you have a picture of a recipe tried from my blog kindly share with me. I shall share them on my page